Line the terrine with the smoked salmon, leaving an overhang on each side. Flake the poached salmon, chop any remaining smoked salmon and stir both into the mixture. All-Time Favourite Cheese & Onion Lattice Pie. Salmon terrine info A smoked salmon terrine is an impressive but simple summer starter. Line with … A great do-ahead centrepiece for a cold buffet or a stunning addition to a … Grease, then neatly line a 1.25 litre loaf tin with cling film leaving lots of overhang (you may need 2 … Scrape the salmon paste … Serve one of our savoury terrines, such as smoked salmon or country terrine with chicken and pork, for an impressive dinner party starter. Lakeland | © Lakeland 2020 all rights reserved. Poach the fresh salmon and leave to one side. Blend the butter and cream cheese together until smooth then add the yoghurt and chives and mix well, taking care not to over-beat. Put them in a food processor with the egg whites and blend for 5 minutes, or until very smooth. Bring water to a boil in a large saucepan and add salt. Panettone Christmas Bread and Butter Pudding, Goat’s Cheese & Roasted Tomato Mini Cheesecakes. Poach the fresh salmon and leave to one side. Cut the salmon fillet into large chunks. full fat coconut milk, Himalayan salt, shallot, fresh parsley and 8 more. Receive the latest product news, offers and recipes direct to your inbox! Smoked Salmon Terrine Basement Bakehouse. Or, make a sweet, cream-layered terrine for a posh pudding. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon… smoked salmon, chicken stock, quark, salt, lemon, water, pepper and 1 more. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Grease a loaf tin, a 900g/2lb one is ideal but you can use one slightly smaller or bigger. Seafood Jelly Terrine Eat Smarter. Brush the inside of a 1 litre (34 fl oz; 4 cup) terrine mould with melted butter. Spoon into the terrine, fold over the smoked salmon, cover with clingfilm and out into the fridge for several hours until firm. Blend the butter and cream cheese together until smooth then add the yoghurt and chives and mix well, taking care not to over-beat. Fill a large bowl with ice. Flake the poached salmon, chop any remaining smoked salmon and stir both into the mixture. Paleo Salmon Terrine The Healthy Foodie. How to make… the Perfect Fish Pie with Sue Ashworth, Fabulous Family Fish Pie for the Remoska Tria, Prawn & Crab Cakes with Lemon & Coriander Tartare Sauce, Thai Salmon with Peanut, Lime and Chilli Crust for the Remoska®. Add lemon juice and seasoning then mix well.