Individual smoked salmon terrine
Serves 4
Easy
Prep:
Cook:
plus chilling
Making individual portions is much easier than making a large terrine in a tin – this recipe is easily halved or doubled, too
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- flavourless oilfor the ramekins
- 400g smoked salmon
- 150g soft cheese
- 2 tbsp chopped dillplus extra to serve
- 1⁄2 small shallotfinely chopped
- 1 lemonzested and 1⁄2 juiced, 1⁄2 cut into wedges
- 2 tbsp double cream
- 1 tsp whole pink peppercornsplus a pinch
- 4 tsp capersdrained
- 20g butter
- melba toaststo serve
- handful of salad leavesto serve
Nutrition: per serving
- kcal403
- fat32.5g
- saturates15.8g
- carbs2.1g
- sugars2.1g
- fibre0.6g
- protein25.3g
- salt3.5g
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.
