Smoked Salmon Terrine

After John’s winning Christmas Lunch Menu and finalising the numbers for Christmas, it seems we have quite a few, let’s call them “particular eaters” so we have had to modify the menu quite substantially and still can’t seem to please everybody’s palettes.   Oh well, we have tried our best.

We have settled on a Smoked Salmon Terrine as our starter and just to ensure we have all of the ratios right, I made a test terrine and it is just perfect!  Think I may add a few prawns to the one for Christmas Day or possibly serve the terrine with a couple of prawns on the side, also I will make two double portions of the recipe listed below to feed the masses.

Smoked Salmon Terrine

100g smoked salmon ribbons/slices
15ml gelatine powder
60ml hot water
125g Philadelphia cream cheese
100ml mayonnaise
15ml chives chopped
15ml lemon juice
212g tin pink salmon
Salt and pepper to taste

 Method

  1. Rub the inside of a terrine or loaf tin with oil and line with cling film.  Line with the salmon slices arranging them so they overlay slightly and come far enough over the side of the terrine to cover the surface once filled.
  2. Dissolve the gelatine in the hot water.
  3. Place the cream cheese, mayonnaise, chives, lemon juice and gelatine in a bowl and mix together using a whisk.
  4. Add the salmon and stir to combine.
  5. Pour into the terrine and cover the top with the overlay of salmon.
  6. Refrigerate until set.
  7. Turn out of terrine and slice into portions and serve with crackers.