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Individual smoked salmon terrine
- Anna Glover
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Serves 4
Easy
Prep: 25 mins
Cook: 5 mins
plus chilling
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Making individual portions is much easier than making a large terrine in a tin – this recipe is easily halved or doubled, too
Gluten free
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Try our recipe for individual smoked salmon terrines, then try pork, apricot and pistachio terrine, duck, chicken and sour cherry terrine or beetroot and goat's cheese terrine. Find more Christmas terrine recipes and Christmas starter recipes.
Individual smoked salmon terrine recipe
Ingredients
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
Nutrition: per serving
- kcal403
- fat32.5g
- saturates15.8g
- carbs2.1g
- sugars2.1g
- fibre0.6g
- protein25.3g
- salt3.5g
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Method
-
step 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).
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 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.
More ways with smoked salmon.
Authors
Anna GloverSenior food editor
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