Regal Smoked Salmon Terrine
- Difficulty: Medium
- Serves: 10
- Preparation time:
- Cooking time:
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- 400g Regal Cold Smoked Salmon
- 500g Philadelphia cream cheese
- 100ml double cream, thickened
- 1 lemon, zest and juice
- 1/4 cup fresh dill or tarragon, chopped, plus set aside few fronds to serve
- 2 Tbsp fresh chives, finely chopped
- spray oil
- lime, thin wedges, to serve
Grease a small loaf tin with spray oil. Line with plastic cling film or beeswax paper, leaving enough over the sides to fold over in the end.
Remove the Regal Cold smoked salmon from the refrigerator. Use half of the slices to line the bottom and sides of the loaf tin. Overlap the slices slightly to create a base.
Whizz the cream cheese, cream, lemon zest and juice together in a food processor to combine. Scrape out into a bowl and stir in the dill and chives. Season to taste with salt and freshly ground black pepper.
Spread half of the cream cheese mixture over the salmon in the loaf tin. Press and smooth to an even layer with the back of a spoon. Lay 2-3 slices over the cream cheese. Spoon over the remaining cream cheese, spread and even out with the back of a spoon. Finish by laying the remaining salmon slices over the top to finish.
Fold any overlapping slices over the last layer to encase the last layer in. Cover with cling film, pressing down gently, then chill overnight or at least 12 hours.
To serve, turn the whole terrine onto a platter and gently peel off the cling film. Use a sharp knife to slice, serve with melba toast of crackers. Scatter with a few herbs and serve with lemon or lime wedges and crackers.