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Smoked Salmon Terrine
- Step 1
Soak the gelatine in water until softened. Meanwhile, line a 450g terrine mould with glad wrap.
- Step 2
Use Tassal's Premium Selection Smoked Salmon slices to line the mould, laying the slices width-ways across the base and up the sides, leaving enough to fold over the top of the filling.
- Step 3
In a food processor, beat the cream cheese, crème fraiche, Dijon mustard, capers, cornichon, lime zest, and herbs until well combined. Season with salt and pepper.
- Step 4
Place the gelatine sheets in a small pan. Add the lime juice. Place over a low heat until the gelatine has melted. Allow to cool, and stir into the cream cheese mixture.
- Step 5
In a small fry pan, lightly toast the pistachios. Remove from heat and roughly chop. Fold into the cream cheese mixture.
- Step 6
Spoon the mixture into the terrine mould.
- Step 7
Tap the mould on a hard surface to expel any trapped air. Fold over the salmon slices to cover the top. Cover the whole mould with glad-wrap and place in the refrigerator to chill for at least 4 hours.
- Step 8
Serve with a lightly dressed leafy salad or with crisp bread
2 x 180g Tassal Premium Selection Smoked Salmon
6 sheets of 115mm x 65mm gelatine leaves
450g cream cheese
180ml crème fraiche
1 tbsp Dijon mustard
1 tbsp capers
4 cornichons, chopped
2 tbsp chives, finally chopped
3 tbsp dill, chopped
1 ½ lime, juiced and zest
3 tbsp pistachio, toasted and chopped
Crisp bread to serve