Smoked and baked salmon terrine
Easy to prepare and spectacular to serve! This salmon terrine will be the center of attention, whether you put it on the table at home, when visiting, or at a party.
Ingredients · Servings For 6 people
- 1 bunch of dill
- 240 g smoked salmon
- 350 g losos
- 400 g cream cheese
- 4 pcs spring onions
Method · 2 h 12 min
- Line a smaller loaf pan or terrine dish with cling film. Place a few sprigs of dill on the bottom (save some for serving) and a few slices of smoked salmon – you don't need to cover the whole bottom.
- In a blender, roughly blend half the smoked salmon, half the cooked or baked salmon, all the fresh cheese and salt. Do not blend the mixture into a smooth paste, you still want the salmon pieces to be visible. By hand, stir in the chopped dill, all the spring onions and the remaining smoked and cooked salmon (you can easily cut them into pieces). Transfer to the prepared tin and smooth out. Refrigerate for at least 2 hours, but preferably until the next day. You can prepare the terrine up to 2 days in advance.
- Turn the terrine out onto a serving plate, remove the cling film, garnish with the reserved dill sprigs and serve.