- Smoked Salmon Terrine.jpg (44.62 KiB) Viewed 340 times
Takes: 30 minutes (plus chilling time)
Serves: 8
If served as eight portions, provides 186 cals per serving. This is a Mary Berry recipe.
Ingredients
- 275g (9oz) thinly sliced smoked salmon
- Black pepper
- 250g (8oz) low-fat soft cheese
- 125g (4oz) unsalted butter, softened
- 2 tbsp creamed horseradish
- 4 canned anchovy fillets (plus more if you wish)
- 1 - 2 tbsp chopped fresh parsley or dill, or a mixture of the two.
- Salad leaves, tossed in your favourite dressing (to serve)
- Lime or lemon wedges (to serve)
Method
1. Dampen a 500g (1lb) loaf tin and line with cling film, letting it overhang the sides. Divide the smoked salmon into four equal piles. Cover the base of the tin with a quarter of the salmon and sprinkle with black pepper.
2. Put the soft cheese, butter, horseradish, anchovies, and parsley or dill into a blender or food processor, season with black pepper, and work to a very smooth paste. Do not add salt. (If you do not have a blender or food processor, beat the mixture vigorously with a wooden spoon.)
3. Spread a third of the paste over the salmon in the tin and cover with a second layer of salmon. Continue alternating the layers, finishing with salmon. Tightly pull the cling film over the top and press down firmly. Chill for at least 6 hours, preferably overnight, to firm up.
4. Serve straight from the fridge will make it easy to slice. Turn it out of its tin and discard the cling film, then cut into 16 thin slices. Serve 2 slices on each plate, on a bed of dressed salad leaves, with lime or lemon wedges for squeezing.
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