Smoked Salmon Terrine Recipe

This elegant terrine makes a wonderful smoked salmon starter (opens in new tab) or buffet salmon recipe (opens in new tab) for when you're entertaining friends and family. It's much easier than you might think to make but looks so impressive, and because it's completely preparable in advance it's perfect for when you've got a million other things to think about.

You can whip this up from four days ahead of when you need it and store it in the fridge. Serve it up with hot buttered toast and a little sliced cucumber or a few salad leaves for a delicious starter.

HOW TO MAKE A SMOKED SALMON TERRINE

Ingredients

• 500g (1lb 2oz) smoked salmon
• 300g (10oz) flaked hot smoked salmon
• 300g tub Philadelphia cream cheese
• 2tbsp horseradish sauce
• zest and juice 1 lemon
• small handful dill, leaves picked
• 1½tsp pink peppercorns, crushed
• 125ml (4½oz) whipping cream

You will need:

• 28cm (11in) terrine dish or 900g (2lb) loaf tin, double lined with clingfilm

Method

1. In a food processor, blend 150g (5oz) of the smoked salmon and 150g (5oz) of the hot smoked salmon with the Philadelphia, horseradish, lemon zest, dill and peppercorns to make a smooth paste. Season with salt, pepper and lemon juice, and transfer to a mixing bowl. In another bowl, lightly whip the cream to soft peaks. Fold through the mixture and set aside.
2. Line the terrine with the remaining smoked salmon slices, allowing an overlap to fold over and almost cover the top.
3. Spoon half the salmon mixture into the terrine and spread to the edges. Place the remaining hot smoked salmon down the centre of the terrine in a neat line. Spoon the rest of the salmon mixture into the terrine, being careful not to disturb the hot smoked salmon. Smooth, then fold over the smoked salmon to cover the top. It doesn’t matter if they don’t meet. Wrap in the overhanging clingfilm and leave in the fridge overnight, weighed down with a board and some cans.
4. Turn out, remove the clingfilm and slice. Store in the fridge for up to 4 days.