Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF.
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to make a special dish, vickys scottish smoked salmon terrine, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is one of the most popular of current trending foods in the world. It's simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is something that I've loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have vickys scottish smoked salmon terrine, gf df ef sf nf using 9 ingredients and 5 steps. Here is how you can achieve that.
Ingredients - Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:
- Prepare 20 - smoked salmon slices.
- Provide 500 grams smoked salmon.
- Need 250 grams - cream cheese (see my profile for a dairy-free cream cheese).
- Require 200 ml - double/heavy cream / coconut cream.
- You need 1 of juice of half a lemon.
- Give 1 tbsp of fresh dill or parsley, finely chopped.
- Need 1 pinch of cayenne pepper.
- Give 1 - salt & pepper to taste.
- Need 1 oil for greasing.
Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF process:
- 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.
- 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.
- 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.
- 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.
- 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.
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