Salmon terrine

Prep: 50 mins
Salmon terrine
An amazing fish centrepiece filled with cream cheese and herbs.

600g smoked salmon slices

600g cream cheese

150ml double cream

Zest and juice 1 lemon, thin wedges to serve

1 tbsp very finely chopped dill

2 tbsp finely snipped chives

A little oil, for greasing

Melba toast or toasted soda bread, to serve

Grease a 900g loaf tin, you can use one slightly smaller or bigger.

Line with cling film, then cover just the base with one layer of smoked salmon slices, trimmed to fit neatly.

In a food processor, blitz the cream cheese, cream, lemon zest and juice together until well combined.

Scrape out then add the dill and chives with some salt and pepper.

Spread ½ of the cream cheese mixture over as evenly as you can.

Top with a layer of salmon slices.

Repeat with the cream cheese and salmon – until you have used up everything.

Finish with a last layer of salmon.

Cover with cling film, pressing down gently, then chill overnight.

To serve, turn onto a platter and gently peel off the cling film.

Scatter with dill, chives and serve with lemon wedges and toast.


Preparation Time
50 minutes

Main ingredients
Dairy, Fruit, Fish, Bread

Recipe Type
Entertaining, Family Dinners

Level of Difficulty
Moderately Easy

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