Our Recipes
Our Recipe Of The Day
Smoked Salmon Terrine
Serves: 8
An ideal choice for any special occasion, the smoked salmon terrine recipe is a guaranteed showstopper. Despite its sophisticated and elegant appearance, preparing this dish is surprisingly simple and hassle-free.
Ingredients:
- 4 sheets leaf gelatine
- 400g smoked salmon slices
- 300g cream cheese
- 120ml crème fraîche
- 30ml (2 tbsp) wholegrain mustard
- Handful of dill, finely chopped [optional]
- Juice of 1 lime
Method
This mouth-watering recipe is ready in just 20 minutes. You can prepare the terrine up to 48 hours ahead. Keep in the loaf tin in the fridge until ready to use.
Step 1
Soften the gelatine by soaking it in a small bowl with a bit of water.
Step 2
Line a 450g loaf pan or terrine with plastic wrap. Arrange smoked salmon slices width wise across the base and sides, leaving enough to fold over the filling.
Step 3
Set aside some smoked salmon for the middle layer. Finely chop the remaining salmon, ensuring it doesn’t become a paste.
Step 4
In a bowl, combine cream cheese, crème fraîche, mustard, and dill until well mixed. Add the chopped salmon and blend thoroughly.
Step 5
Squeeze excess water from the gelatine and place the softened sheets in a small, sturdy pan. Warm over low heat until the gelatine melts. Let it cool slightly, then stir it into the salmon mixture.
Step 6
Spread half of the mixture into the lined pan. Layer reserved smoked salmon slices along the length of the pan, then add the remaining filling and smooth the top.
Step 7
Tap the pan to release any trapped air. Fold the overhanging salmon slices over the top. Cover the entire pan with plastic wrap and refrigerate for at least 4 hours, preferably 6-8 hours, until set.
Indulge your guests with the exquisite delight of smoked salmon terrines, a perfect addition to your dinner party or Christmas feast. Delicately layered and elegantly presented, these terrines promise to captivate palates and elevate your festive spread with their sophisticated flavours and enticing appeal.
More Smoked Salmon Recipes:
Irish Organic Connemara Smoked Salmon and Lemon Risotto
Mawky’s Smoked Salmon Quiche
Salmon Quiche is lovely made with fresh salmon, but even better with smoked salmon. The filling is super easy to make. Keeping long-lasting essential ingredients on hand in the fridge, freezer, and cupboard quickly solves the ‘what’s for dinner’ question. And with this super simple, quick quiche recipe, you won’t have to ponder that question for breakfast, brunch or lunch.
Warm Honey Roast Smoked Salmon with Noodles
Honey and mustard is a winning combination for salmon, but when you add pasta to the mix, you get a dish that is bound to impress everyone. Need a new pasta dish for the whole family? Ramp up your next dinner with this scrumptious Honey Smoked Salmon with Noodles dish.
Little Croustades Filled With Gravadlax & Greek Style Yoghurt
This Recipe Makes 12 Croustades Our latest recipe for delicious croustades is perfect for a snack or to serve as an appetiser.
Irish Organic Connemara Smoked Salmon and Lemon Risotto
Not sure you can make a great risotto? Think again - this zesty, delicious salmon risotto will quickly become your go-to dinner party dish.
Recipe of the day
Smoked Salmon Terrine
Serves: 8
An ideal choice for any special occasion, the smoked salmon terrine recipe is a guaranteed showstopper. Despite its sophisticated and elegant appearance, preparing this dish is surprisingly simple and hassle-free.
Ingredients:
- 4 sheets leaf gelatine
- 400g smoked salmon slices
- 300g cream cheese
- 120ml crème fraîche
- 30ml (2 tbsp) wholegrain mustard
- Handful of dill, finely chopped [optional]
- Juice of 1 lime
Method
This mouth-watering recipe is ready in just 20 minutes. You can prepare the terrine up to 48 hours ahead. Keep in the loaf tin in the fridge until ready to use.
Step 1
Soften the gelatine by soaking it in a small bowl with a bit of water.
Step 2
Line a 450g loaf pan or terrine with plastic wrap. Arrange smoked salmon slices width wise across the base and sides, leaving enough to fold over the filling.
Step 3
Set aside some smoked salmon for the middle layer. Finely chop the remaining salmon, ensuring it doesn’t become a paste.
Step 4
In a bowl, combine cream cheese, crème fraîche, mustard, and dill until well mixed. Add the chopped salmon and blend thoroughly.
Step 5
Squeeze excess water from the gelatine and place the softened sheets in a small, sturdy pan. Warm over low heat until the gelatine melts. Let it cool slightly, then stir it into the salmon mixture.
Step 6
Spread half of the mixture into the lined pan. Layer reserved smoked salmon slices along the length of the pan, then add the remaining filling and smooth the top.
Step 7
Tap the pan to release any trapped air. Fold the overhanging salmon slices over the top. Cover the entire pan with plastic wrap and refrigerate for at least 4 hours, preferably 6-8 hours, until set.
Indulge your guests with the exquisite delight of smoked salmon terrines, a perfect addition to your dinner party or Christmas feast. Delicately layered and elegantly presented, these terrines promise to captivate palates and elevate your festive spread with their sophisticated flavours and enticing appeal.
More Smoked Salmon Recipes:
Irish Organic Connemara Smoked Salmon and Lemon Risotto