Terrine of Salar Flaky Smoked Salmon
recipe by Kate MacLeod, Glasgow
Ingredients :
250 g (or more) Salar Flaky Smoked Salmon
400g cream cheese
150 ml double cream
25g butter, softened
Freshly squeezed juice of 1 lemon
Good pinch cayenne pepper
2 tablespoons chopped dill or chives or spring onion tops
Freshly milled black pepper
Method :
Line a 2lb loaf tin with a length of cling film and leave several inches overhanging the edges.
Put half the Flaky Smoked Salmon into a food processor, chop it finely or coarsely, depending on how you want the texture of the terrine to be, and transfer it to a mixing bowl.
Process all the other ingredients together, except the black pepper, and put the mixture into the bowl.
Mix everything together well and season to taste with grindings of black pepper.
Spoon the mixture into the tin and press down well. Fold the cling film over the terrine and press it down.
Leave it in the bottom of the fridge for at least 4 hours or overnight.
Unfold the cling film from the top of the terrine, transfer to a serving plate and remove the cling film. Cut into slices and decorate the plate with leaves, chunks of lemon or lime, etc.
Great party food!
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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