A Christmas Smoked Salmon Terrine Recipe
An easy yet impressive started to serve this Christmas!
Ingredients (Serves 8 – 10 people):
- 500g Falls of Dochart Cold Smoked Salmon
- 300g Falls of Dochart flaked Hot Smoked Salmon
- 300g Tub cream cheese
- 2 tbsp Horseradish sauce
- Zest and Juice 1 Lemon
- Small handful Dill, leaves picked
- 1 ½ tsp pink peppercorns, crushed
- 125ml Whipping cream
- 28cm terrine dish, double lined with clingfilm
Blend 150g of the cold smoked salmon and 150g of the hot smoked salmon from The Falls of Dochart with cream cheese, horseradish, lemon zest, dill, peppercorns in a food blender till it is smooth. Season with salt, pepper and lemon juice before placing it into a mixing bowl.
With the leftover Falls of Dochart cold smoked salmon, line the terrine dish and leave enough at each side to cover the top.
Add half of the mixture into the terrine. Add the remaining Falls of Dochart Hot smoked salmon in the middle and cover with the rest of the mixture. Fold over the cold Smoked salmon and clingfilm making sure the mixture is covered and secured. Place in the fridge overnight, weighted down with a heavy board.
Remove from terrine to serve and garnish with cranberries for a festive look!