Smoked Salmon Terrine

METHOD

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

Ingredients:

2 x 180g Tassal Premium Selection Smoked Salmon
6 sheets of 115mm x 65mm gelatine leaves
90ml water
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