Smoked Salmon Terrine With Dill, Lemon & Capers
Watch Clodagh Make This Here
Serves 6
INGREDIENTS:
300g sliced smoked salmon (12 slices)
500g cream cheese, softened
80ml double cream
1 lemon, juice and zest
3 tbsp finely chopped fresh dill
2 tbsp capers, drained
Sea salt and freshly ground black pepper
METHOD:
1. Place the cream cheese, cream, lemon zest, lemon juice, dill and capers in a bowl. Season with pepper and then mix to combine all the ingredients.
2. Line a terrine or loaf tin with clingfilm, allowing a 5cm overhang on each side.
3. Cover the base of the tin with a layer of smoked salmon. Using a spatula, spread a thin layer of a third of the cream cheese mixture over the salmon. Repeat layers, finishing with salmon. Fold the clingfilm over the salmon. Press down gently and refrigerate overnight.
4. Just before serving, turn onto a platter or board. Remove the clingfilm, trim ends off (if necessary) and slice — each slice should be about 2cm thick.
5. Serve family-style on a wooden board with wedges of lemon and sprigs of fresh dill, or alternatively serve each portion on a single plate with chopped up fresh dill and a wedge of lemon.
