Recipes

Individual Smoked Salmon Terrine

Appetizer · Charcuterie · Fish · Salmon · Seafood · Terrine

Individual Smoked Salmon Terrine
Prep 25 min
Cook 5 min
Serves Serves 4 easy

Ingredients

Flavourless oil, for the ramekins

  • 400g smoked salmon
  • 150g soft cheese
  • 2 tbsp chopped dill, plus extra to serve

½ small shallot, finely chopped

  • 1 lemon, zested and ½ juiced, ½ cut into wedges
  • 2 tbsp double cream
  • 1 tsp whole pink peppercorns, plus a pinch
  • 4 tsp capers, drained
  • 20g butter
  • Melba toasts and a handful of salad leaves, to serve

Directions

  1. Oil four 100-150ml ramekins and put a layer of salmon into the base of each, leaving lots overhanging the sides – use the larger strips of salmon and keep any smaller pieces for the filling (about half).
  2. Reserve two or three strips of salmon, enough to cover the tops of the ramekins. Roughly chop the remaining salmon and put into a food processor with the cheese, dill, shallot, lemon zest, half the juice, cream, peppercorns and 2 tsp of the capers. Add a good grind of black pepper.
  3. Pulse the mixture a few times to combine but keep it chunky with the salmon evenly distributed throughout. Spoon the mixture into the ramekins.
  4. Cover the fillings with the reserved smoked salmon, then fold the overhanging salmon over the tops and seal. Cover and chill for 3 hrs or overnight.
  5. Just before serving, dry the remaining capers with kitchen paper. Heat the butter in small frying pan and fry the capers for 2-3 mins or until they’re fizzing. Add a squeeze of lemon juice and a pinch of peppercorns, then remove from the heat. Stir in a little more dill.
  6. Invert the terrines onto small starter plates, and spoon over the lemon caper butter. Serve with melba toasts, a few green leaves and lemon wedges for squeezing over.

Nutrition

flavourless oil for the ramekins 400g smoked salmon 150g soft cheese 2 tbsp chopped dill plus extra to serve 1⁄2 small shallot finely chopped 1 lemon zested and 1⁄2 juiced, 1⁄2 cut into wedges 2 tbsp double cream 1 tsp whole pink peppercorns plus a pinch 4 tsp capers drained 20g butter melba toasts to serve handful of salad leaves to serve kcal 403 fat 32.5g saturates 15.8g carbs 2.1g sugars 2.1g fibre 0.6g protein 25.3g salt 3.5g