How to Make Perfect Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF

Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF.

You can have Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF

1. You need 20 of smoked salmon slices.
2. Prepare 500 grams of smoked salmon.
3. It's 250 grams of cream cheese (see my profile for a dairy-free cream cheese).
4. You need 200 ml of double/heavy cream / coconut cream.
5. It's 1 of juice of half a lemon.
6. Prepare 1 tbsp of fresh dill or parsley, finely chopped.
7. You need 1 pinch of cayenne pepper.
8. It's 1 of salt & pepper to taste.
9. It's 1 of oil for greasing.

Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF step by step

1. Grease a loaf tin with the oil and line with cling film, give it a big overhang. You can make one big terrine or individual ones if you use smaller mini loaf moulds which is nice.
2. Line the tin evenly with the sliced salmon, letting the slices slightly overlap eachother, again leaving enough overhang on both sides so the salmon can be wrapped around the bottom of the filling. Cut off any excess and put to one side.
3. Flake the smoked salmon into a food processor. Add any slice trimmings, the cream cheese and lemon juice and purée. Once you have a smooth paste add the double cream and cayenne and blitz again briefly being very careful not to overwork the mixture. Season to taste and fold in the chopped herbs.
4. Scrape the mixture into the terrine. Fold the smoked salmon slices over to neatly cover the filling. Top with a sheet of cling film and chill for at least six hours, ideally overnight.
5. Turn out onto a chopping board and take off the cling film. Slice to serve and garnish with some of the herbs and a slice of lemon.