This recipe for a smoked salmon terrine is a perennial favourite in our house at Christmas. Blue cheese gives it a kick while the dill and gherkin add a Scandinavian vibe.
400g smoked salmon slices
200g mild blue cheese
300 g cream cheese
Lemon zest and juice
Pink peppercorns, soaked, gherkins or cucumber to decorate
Line the terrine dish with cling film, then overlapping with slices of salmon
Process the cream cheese, lemon zest, half the juice and the sour cream.
Remove 1/3 and add 100 g of the blue cheese to the remainder. Process again. Fold in the remainder of the blue cheese.
Spread half the blue cheese mixture over the base of the terrine.
Reserving a teaspoonful to decorate the finished terrine, spread over half the pink roe caviar
Add chopped dill to the reserved cream mixture to the bowl and process until smooth and pale green. Spread the mix over the caviar, and top with the other half of the caviar.
Fill the dish with the remaining blue cheese mixture, lay the salmon strips over and lay another layer on top to seal in.
Cover with cling film and a plate and weigh down with a couple of tins. Refrigerate overnight.
When ready to serve, unwrap, turn out onto a plate and decorate with thin shaved cucumber slices, dill, reserved pink caviar and pink peppercorns.
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