What you'll need:
- 600g quality smoked salmon slices
- 600g cream cheese
- The zest and juice of a lemon, plus thin slices to serve
- 150ml double cream
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped dill
- Slices of soda bread to serve
Time: 50 minutes
Take a medium sized loaf tin, and grease the insides. Cover with a layer of film, and then cover the base of the tin with a layer of smoked salmon, cut to fit perfectly.
In a food processor, whizz up the cream, cream cheese, lemon juice and zest. Stir in the chopped herbs, and mix well along with some salt and pepper (you can add a little cayenne pepper too, if you fancy it).
Now for the layering. Spoon about an eighth of the cream mixture onto the layer of smoked salmon in the tin. Top this with another layer of the fish, then a layer of cream, and repeat for seven or eight times. Finish with a final layer of smoked salmon, cover with film, press down and leave to chill in the fridge overnight.
When it’s time to serve, turn the loaf tin and peel away the film. Scatter with some dill and chives, and serve with lemon slices and soda bread.
There you have it -- a special recipe for Smoked Salmon Terrine!
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