Smoked Salmon Terrine Recipes

Steps:

• Grease a loaf tin, a 900g/2lb one is ideal but you can use one slightly smaller or bigger. Line with cling film, then cover just the base with one layer of smoked salmon slices, trimmed to fit neatly.
• Whizz the cream cheese, cream, lemon zest and juice together in a food processor to combine. Scrape out and stir in the dill and chives with some seasoning. Spread an 8th of the cream cheese mixture over as evenly as you can. Top with a layer of salmon slices. Repeat with the cream cheese and salmon - you should be able to do 7 layers of cream cheese (By starting with just an 8th of the mixture, it means as the tin widens you'll have enough to put a bit more as you go further up creating even layers.) Finish with a last layer of salmon (and treat yourself to a smoked salmon sarnie with any trimmings!) Cover with cling film, pressing down gently, then chill overnight.
• To serve, turn onto a platter and gently peel off the cling film. Scatter with a few dill fronds and serve with lemon wedges and toast.

Steps:

• Line a 900g loaf tin or 1.
• 4litre terrine dish with plastic wrap.
• Beat the butter until very soft.
• Dice the anchovies, and beat into the butter with the lemon zest and juice.
• Mix in the dill, season with salt and pepper and set aside at room temperature.
• Line the loaf tin or dish with salmon slices, making sure there is an over-hang of about 5cm around the sides.
• Cover the bottom with more smoked salmon, then smear over a thin layer of butter.
• Cover the butter with a layer of salmon.
• Continue until the tin is full, finishing with a layer of salmon.
• Fold the over-hanging salmon over the layered salmon.
• Place another loaf tin weighted down with a couple of small tins or another terrine dish on top.
• This will help press the layers together.
• Refrigerate for several hours or preferably overnight.
• Serve thin slices alongside a green salad accompanied with brown bread or bruscetta type bread.