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TERRINE smoked SALMON! Amazing FOOD!
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SALMON TERRINE
A great dish for a special occasion, this smoked salmon terrine recipe never fail to impress
Making salmon terrines is like creating a delicious work of food art. Serve this at a party and leave guests breathless, first with its knockout looks, then with its rich, delectable taste
You can store terrine in the fridge for up to 3 days, although you'd do well to not devour it within 3 hours
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Ingredients:
4 sheets leaf gelatine
600g smoked salmon slices
400g cream cheese
120ml crème fraîche or Greek yoghurt
2 tbsp wholegrain mustard
handful of dill, finely chopped (optional)
2 tbsp Pickled capers
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Step 1:
Soak the gelatine in a little bit of water in a small bowl until softened.
Step 2:
Meanwhile, line a 850g/1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides and leaving enough hanging over the edge to fold over the top of the filling.

Step 3:
Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan. Chop the rest finely by hand or in a food processor. Take care not to over-process the salmon; it must not form a paste.
Step 4:
In a bowl, beat the cream cheese, crème fraîche, mustard and dill until well combined. Scrape in the chopped salmon and mix a spoon until well combined.
Step 5:
Spoon half the mixture into the lines pan. Lay the reserved smoked salmon sliced on the mixture along the length of the pan, then spoon on the rest of the filling and smooth the top.
Step 6:
Cover the whole pan with clear film and place in the refrigerator to chill for at least 4 hours, preferably 6-8 hours.

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