300g smoked salmon (sliced)
300g smoked salmon (offcuts)
Milk for poaching
180g cream cheese
1 tbsp creme fraiche
Lrg pinch of chives
Sml pinch of dill
Cracked black pepper
Split the smoked salmon offcuts into 3 portions. Place the first portion in a small pan with enough milk to cover and place on a medium to low heat. Simmer for a few minutes until just cooked through and flakey. Remove from the hob, drain and leave to cool.
Once the poached salmon has cooled, add to a food processor along with the second portion of smoked salmon, cream cheese and creme fraiche. Pulse until smooth.
Transfer the mixture from the food processor to a small mixing bowl. Chop the third portion of salmon into fine pieces and add to the bowl. Also add the chives and dill, finely chopped, then the zest of 1/2 a lemon. Give the mixture a good crack of black pepper and mix through well.
To prepare the outer salmon layer for the terrine, take the dish you intend to set the terrine in and drizzle a little oil over the inside. Cover with cling film with plenty of excess around the edges to fold over later. With the sliced smoked salmon, place the slices so they cover all the interior of the dish, with a little extra hanging over the outside.
Spoon in the mixture to the dish, making sure all is pushed into the corners and spread flat. Place some more sliced salmon to cover the exposed surface of the mixture, folding the excess salmon over to seal in the edges and cover with the cling film.
Place in the fridge for at least 1 hour to rest. To serve, uncover the cling film from the top of the dish, place a flat dish or board over the top and flip over. Remove the dish carefully and then the cling film.
Any other time of the year a pâté will do just fine and there is nothing wrong with that. That is until you enter the month of December when you could not possibly have just a salmon pâté, it must be in terrine form!
Various stores have become known for producing these treats around the festive period, which are rarely associated with value for money. Try it out yourself; it doesn’t take long, you can make a few of these for the price of a store-bought version and probably probably with better quality ingredients.