This recipe was discovered on a trip to England just before the holiday season in a British lifestyle magazine - Better Homes and Gardens. If you love salmon, you’ll love this dish.
12 ounces (350g) smoked salmon, cut in thin long slices
7 ounces (200g) cream cheese
4 ounces (125g) smoked cured flaked salmon
finely grated zest of 1-2 lemons, to taste
2 tablespoons freshly chipped dill
1 ounce (25g) cornichons, finely chopped
1 ¼ cups (300ml) double cream
lemon wedges, to serve
Method
Line a loaf (900g) tin with cling film, allowing some excess to hang over edges. Line the inside with the salmon slices, ensuring there are no gaps.
Put the cream cheese and flaked salmon into a food processor and whizz until well combined. Empty into a large bowl and stir in the lemon zest, dill, cornichons and plenty of freshly ground black pepper.
In a separate bowl, lightly whip the cream until it just holds its shape, then fold into the salmon mixture.
Spoon into the lined tin and press down, gently but firmly. Fold over any overhanging salmon, then cover the filling with the remaining salmon. Fold over the cling film, then wrap the whole tin well in film. Chill for at least 4 hours or ideally overnight.
Peel of the cling film to expose the top. Put a serving plate over the terrine, then invert. Lift off the tin and peel away the cling film.
Serve in slices with lemon wedges and bread as a light supper or on a platter with a selection of crackers.
VENUE AND MENU
Smoked Salmon & Dill Terrine
Ingredients
12 ounces (350g) smoked salmon, cut in thin long slices
7 ounces (200g) cream cheese
4 ounces (125g) smoked cured flaked salmon
finely grated zest of 1-2 lemons, to taste
2 tablespoons freshly chipped dill
1 ounce (25g) cornichons, finely chopped
1 ¼ cups (300ml) double cream
lemon wedges, to serve
Method
Line a loaf (900g) tin with cling film, allowing some excess to hang over edges. Line the inside with the salmon slices, ensuring there are no gaps.
Put the cream cheese and flaked salmon into a food processor and whizz until well combined. Empty into a large bowl and stir in the lemon zest, dill, cornichons and plenty of freshly ground black pepper.
In a separate bowl, lightly whip the cream until it just holds its shape, then fold into the salmon mixture.
Spoon into the lined tin and press down, gently but firmly. Fold over any overhanging salmon, then cover the filling with the remaining salmon. Fold over the cling film, then wrap the whole tin well in film. Chill for at least 4 hours or ideally overnight.
Peel of the cling film to expose the top. Put a serving plate over the terrine, then invert. Lift off the tin and peel away the cling film.
Serve in slices with lemon wedges and bread as a light supper or on a platter with a selection of crackers.
