Smoked salmon terrine recipe

Instructions

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.