Smoked salmon terrine
I've wanted to do this recipe for a while. It's from Kate Whitman's The ultimate book of fish and shellfish.
I love smoked salmon and this is one of those dishes that you can have in the fridge for a few days and indulge on a slice here and there or several times a day. LOL
Serves: 6 persons (starter).
Ingredients:
- 4 gelatine leaves or 12g powdered gelatine
- 400g smoked salmon in slices
- 30g cream cheese
- 120ml crème fraîche
- 30ml dill mustard
- 1 lime: juice
- lemon wedges
Method:
- Line a 450g/1lb loaf tin with cling film.
- Line the tin with smoked salmon slices, laying the slices widthways across the base and up the sides and leaving enough overlap to fold over the top of the filling. Make sure there is extra in each side of the tin. Overlap 2 slices to make sure everything is covered and there is plenty of extra. I was stupid enough not to do as instructed!
- Set aside enough of the remaining smoked salmon to make a middle layer the length of the tin.
- Chop the remaining salmon finely using a sharp knife or in a food processor.
- Put the chopped smoked salmon, cream cheese, crème fraîche and dill mustard in a bowl and beat together well until all the ingredients are thoroughly combined.
- Prepare the gelatine as instructed in the gelatine pack.
- Add the lime juice and gelatine to the mixture and mix well.
- Spoon half the mixture into the lined tin. I put less than half and in the end it shows (see last pictures).
- Lay the reserve smoked salmon slices on the mixture along the length of the tin.
- Spoon the rest of the mixture and smooth the top.
- Tap the tin gently on the worktop to expel any trapped air.
- Fold over the overhanging salmon slices to cover the top.
- Cover with the cling film and chill in the fridge for at least 4 hours.
- Turn out the terrine, remove the cling film and then slice.
- Serve with lemon wedges.
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