Smoked salmon terrine

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This impressive starter is much easier to make than you think! Wrapped in smoked salmon and filled with a creamy mixture of salmon, herbs and cream cheese, with natural yoghurt and lemon juice for a light touch.

Per Serving 471kcals, 33.2g fat (16.9g saturated), 6.2g carbs, 2.2g sugars, 38.2g protein, 0.9g fibre, 1.97g sodium

Prep:
Cook:
15 minutes
None
Difficulty: Easy
Serves: 12 servings
Ingredients
1.2kg thinly sliced smoked salmon
1kg poached fresh salmon
800g soft cream cheese, at room temperature
180g plain natural yoghurt
8 tbsp chopped chives
8 tbsp chopped dill
Salt and black pepper
Juice of 2 lemons

directions

  1. Line a terrine mold or loaf tin with cling film, leaving a wide overhang on all sides. Push the film right into the corners of the tin.
  2. Use slices of smoked salmon to carefully line the tin, pushing them right into the corners and leaving a 5-6cm overhang of salmon on each side.
  3. Finely chop the remaining smoked salmon and place into a mixing bowl.
  4. Flake the poached salmon into the same bowl. Beat the cream cheese until very soft and add to the fish along with the yoghurt, chives and dill. Mix well and season with salt, pepper and the lemon juice.
  5. Transfer into the tin, filling it right to the top. Fold over the overhanging salmon, cover with the edges of the cling film and refrigerate for at least six hours, preferably overnight. The terrine can also be frozen at this point.
  6. Turn the terrine out. Carefully cut into slices and serve with toast.