Smoked salmon terrine
Item 1 of 1
This luxurious salmon terrine recipe from Bryan Webb showcases two completely different styles of smoked salmon – the thin, jewel-coloured slices of cold-smoked salmon with which we’re all familiar, and the meatier hot-smoked salmon which has chunky pale pink coloured flesh and a burnished exterior. Best of all, this salmon terrine is much easier than its elegant presentation suggests but should be made at least six hours before serving. View our seafood recipe collection for more fantastic fish recipes.
First published in 2015
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Ingredients
Metric
Imperial
Smoked salmon terrine
- 20 smoked salmon slices
- 500g of hot-smoked salmon
- 250g of cream cheese
- 1/2 lemon, juiced
- 200ml of double cream
- 1 pinch of cayenne pepper
- 1 tbsp of chervil, chopped
- olive oil for greasing
- salt
- pepper
Cucumber salad
Horseradish cream
- 300ml of double cream
- 1 tbsp of fresh horseradish
- 1 tbsp of horseradish relish
- 1 tbsp of Dijon mustard
- 1 lemon, juiced
- 8 sprigs of chervil
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Rub the inside of a small terrine with vegetable oil and line it with cling film. Line this with the smoked salmon slices, arranging them so that they overlap slightly and come far enough up over the sides of the terrine to cover the surface once it is filled. Keep any trimmings
- 20 smoked salmon slices
- olive oil for greasing
2
Flake the hot-smoked salmon into a food processor. Add the trimmings, cream cheese and lemon juice and purée. Once you have a smooth paste add the double cream and cayenne and whiz again briefly being very careful not to overwork the mixture
- 500g of hot-smoked salmon
- 250g of cream cheese
- 1/2 lemon
- 200ml of double cream
- 1 pinch of cayenne pepper
4
To make the cucumber salad, peel and thinly slice the cucumber. Place it in a colander, sprinkle with salt and leave for 2 hours. Squeeze the cucumber dry then put it in a small mixing bowl with the vinegar and sugar and mix well. Add the chopped dill and chill until needed
5
To make the horseradish cream, put all the ingredients in a mixing bowl and whisk until slightly thick. Cover and store in the fridge until needed
- 300ml of double cream
- 1 tbsp of fresh horseradish
- 1 tbsp of horseradish relish
- 1 tbsp of Dijon mustard
6
To plate, turn the terrine out of its mould and remove the cling film. Slice into eight portions and arrange on serving plates with the cucumber salad. Add a dollop of horseradish cream, garnish with chervil, and serve with hot toast
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