Recipes

This classic recipe for Smoked Salmon Terrine would make a great starter for Christmas Day. 

    400g smoked salmon
    400g cream cheese
    1 x 142ml carton double cream
    25g (1oz) butter, softened
    Juice of 1 lemon
    1/4 tsp cayenne pepper
    2 tbsp freshly chopped dill
    Freshly ground black pepper

Method

Line a 900g (2lb) loaf tin with a sheet of cling film, leaving plenty to hang over the sides. In a food processor place half the  smoked salmon the cream cheese, cream, butter, lemon juice and cayenne pepper. Blend to a paste and transfer to a bowl
.
Finely chop the remaining salmon and add to the mixture along with the dill. Mix well and season with freshly ground pepper.

Spoon into the lined tin, pressing down with the back of a metal spoon . Fold the cling film over the top of the mousse and press down. Transfer to the fridge for at least 4 hrs or overnight.

Unfold the cling film from the top of the terrine and tip onto a flat serving dish. Remove the remaining cling film and garnish with watercress. Cut into slices to serve.

As an alternative to fish, try our recipe for Ham Terrine...