Smoked Salmon Terrines

  • 250g thinly sliced smoked salmon
  • 150g crème fraîche
  • 50g cream cheese
  • 2 tbsp lemon juice
  • 2 tsp finely chopped fennel (optional)
  • 3 tbsp olive oil, plus extra for greasing
  • 1 tsp caster sugar
  • 1 cucumber, thinly sliced
  • Fresh dill, finely chopped, plus extra sprigs to garnish

In a food processor, whizz 100g salmon, then add the crème fraîche and cream cheese. Scoop into a bowl and fold in 1 tablespoon of lemon juice, a pinch of salt, pepper and the fennel, if using.

Very lightly oil 8 x 100ml moulds or ramekins and line with the remaining slices of smoked salmon, allowing them to hang over the edges. Spoon the pâté between the moulds or ramekins and fold the salmon over to cover. Cover with cling film and chill for 2 hours or overnight.

Mix the remaining lemon juice, the olive oil and sugar together. Divide the cucumber between plates. Turn the terrines out on the cucumber and garnish each with a dill sprig. Sprinkle the cucumber with the chopped dill and spoon over the dressing.

Recipe courtesy of Rachel Allen

Rule the Kitchen with More Recipe Faves

Smoked Salmon Rillette with Pickled Cucumber
Smoked Salmon Rillette with Pickled Cucumber
Time
10
Serves
4
Difficulty
Med
Blinis with Creme Fraiche and Smoked Salmon
Blinis with Creme Fraiche and Smoked Salmon
Time
-
Serves
20
Difficulty
Easy
Denise-s-Smoked-Salmon-Mousse-Croustades
Denise's Smoked Salmon Mousse Croustades
Now playing...
Smoked salmon frittata
Smoked salmon frittata
Time
55
Serves
8
Difficulty
Easy