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.
- 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
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.
Soften the gelatine by soaking it in a small bowl with a bit of water.
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.
Set aside some smoked salmon for the middle layer. Finely chop the remaining salmon, ensuring it doesn’t become a paste.
In a bowl, combine cream cheese, crème fraîche, mustard, and dill until well mixed. Add the chopped salmon and blend thoroughly.
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.
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.
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
Smoked Salmon Eggs Benedict Royale
Chocolate Blinis with Smoked Salmon & Poached Lemon