Smoked Salmon Terrine

Prep: 20 mins - Setting Time: 6-8 hr

Serves: 4

This recipe is perfect for the Easter table: indulgent, fresh and creamy! Using our finest dry cured smoked salmon, it’s simple to make and a stow stopper on the dinner table - this is how you make it!

Ingredients

1. 4 gelatine leaf sheets
2. 900g Alfred Enderby Smoked Salmon Portion
3. 300g cream cheese
4. 120ml creme fraiche
5. 2-3 tsp wholegrain mustard
6. 1/2 tsp of salt and pepper
7. bunch of dill
8. 1 lemon

Salt and pepper to season

Method

~ add cling film to your preferred loaf tin ~ thinly slice your smoked salmon fillet and add to the loaf tin horizontally, leaving some salmon hanging off the edges, leave to one side ~ add a little water to a bowl and pop in 4 gelatin leaf sheets, allow to soak until they’re soft ~ in a separate bowl, add in 300g cream cheese, 120ml creme fraiche, 2-3 tsp wholegrain mustard and 1/2 tsp of salt and pepper - stir to combine ~ add in a handful of leftover smoked salmon scraps as you see in the video ~ once gelatin has softened, squeeze out excess liquid, add to a pan along with juice from one lemon. Melt on low heat, take off heat and allow to cool slightly. Finish by adding to your cream cheese mixture and mixing well ~ add mixture to your loaf tin and bring in the smoked salmon edges (may need to add a little more to the bottom to cover the cheese!) ~ cover the entire tin with cling film tightly and allow to set in the fridge for a minimum of 4 hours, ideally 6-8! ~ before serving, add a little cracked black pepper, olive oil and fresh dill.

Slice and serve 🤍

Recipe & Video credit @greekygirleats