This smoked salmon terrine is a great way to use inexpensive salmon trimmings and turn them into something impressive. It's easy to prepare and delicious. Serve with fresh salad greens tossed with your favourite vinaigrette.
8 people made this
6 leaves gelatine
300g smoked salmon, chopped
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
400ml double cream
1/2 teaspoon Tabasco®
chopped fresh dill to garnish
lemon slices to garnish
Method Prep:15min › Extra time:12hr chilling › Ready in:12hr15min
Soak 6 gelatine leaves in water to cover for 5 minutes. Drain, then add the gelatine leaves to a small saucepan over very low heat. Gently melt the gelatine. Once melted and liquid, add to 500ml of cool water.
In a blender mix smoked salmon until smooth, add mustard and horseradish and mix again. Transfer into a bowl.
Beat the double cream until stiff peaks form. Using a spatula stir cream into salmon mixture. Add Tabasco and gelatine, and mix gently.
Line terrine mould or large loaf tin with cling film. Spoon in the salmon mixture, smooth out the top and cover with cling film. Chill in the fridge for 12 hours.
Remove the top piece of cling film and invert the terrine onto a serving plate. Remove remaining cling film. Garnish with lemon and dill.