smoked salmon terrine

A light, elegant make-ahead starter to ease you into the Christmas Day blow-out, or to kick off a dinner party menu

Smoked salmon & avocado terrines

sunflower oil

pack thinly sliced smoked salmon

pack Chevre cheese

tbsp snipped chives

avocados

lemon juice

sweet chilli sauce

salad leaves and vinaigrette, to serve

Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.

Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.

On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

Smoked salmon terrine comprises a creamy filling wrapped in smoked salmon slices. A perfect smoked salmon starter for Christmas. Serve with salad and crackers.

Smoked Salmon Terrine

leaf gelatine

(14 oz) smoked salmon slices

(11 oz) cream cheese

120 milliliters (4 fl oz) crème fraîche

milliliters (2 tbsp) wholegrain mustard

dill, finely chopped [optional]

juice of 1 lime

Soak the gelatine in a little bit of water in a small bowl until softened.

Meanwhile, line a 450g/1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides and leaving enough hanging over the edge to fold over the top of the filling.

Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan. Chop the rest finely by hand or in a food processor. Take care not to over-process the salmon; it must not form a paste.

In a bowl, beat the cream cheese, crème fraîche, mustard and dill until well combined. Scrape in the chopped salmon and mix with a rubber spatula or a spoon until well combined.

Squeeze out the gelatine and put the sheets in a small, heavy pan. Add the lime juice. Place over a low heat until the gelatin has melted, cool slightly, then stir into the salmon mixture.

Spoon half the mixture into the lines pan. Lay the reserved smoked salmon sliced on the mixture along the length of the pan, then spoon on the rest of the filling and smooth the top.

Tap the pan on the surface to expel any trapped air. Fold over the overhanging salmon slices to cover the top. Cover the whole pan with clear film and place in the refrigerator to chill for at least 4 hours, preferably 6-8 hours.

The cream cheese and crème fraîche really brings a coolness to the smoky salmon in this recipe. Absolutely beautiful!

I made this for a dinner group and it was easy to prepare, delightful and tasty - and a party pleaser to boot! Looked beautiful too. Served it with micro greens, extra dill, lemon, guacamole, and melba toast. Will definitely recommend this recipe.

Top 3 smoked salmon terrine recipes from across the web

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Smoked salmon & avocado terrines

Smoked Salmon Terrine

Smoked Salmon Terrine

Top 3 smoked salmon terrine recipes from across the web

The most viewed smoked salmon terrine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked salmon & avocado terrines

Smoked Salmon Terrine

Smoked Salmon Terrine

The most viewed smoked salmon terrine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine