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To begin with this particular recipe, we have to 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 cook it.
The ingredients needed to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:
- Take 20 smoked salmon slices
- Get 500 grams smoked salmon
- Get 250 grams cream cheese (see my profile for a dairy-free cream cheese)
- Prepare 200 ml double/heavy cream / coconut cream
- Get 1 juice of half a lemon
- Make ready 1 tbsp fresh dill or parsley, finely chopped
- Get 1 pinch cayenne pepper
- Prepare 1 salt & pepper to taste
- Prepare 1 oil for greasing
Season with salt, pepper and lemon juice, and transfer to a mixing bowl. In another bowl, lightly whip the cream to soft peaks. This luxurious salmon terrine recipe from Bryan Webb showcases two completely different styles of smoked salmon - the thin, jewel-coloured slices of cold-smoked salmon with which we're all familiar, and the meatier hot-smoked salmon which has chunky pale pink coloured flesh and a burnished exterior. Best of all, this salmon terrine is much easier than its elegant presentation suggests but.
Instructions to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:
- 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
Silky-smooth smoked salmon with its smoky and buttery taste is superb in every rendition. From intense Norwegian Smoked Salmon to tender and delicate Scottish Smoked Salmon, there's a taste for everyone. For those jaded connoisseurs, we recommend a Balyk Cut, one of our most exclusive delicacies of salmon tenderloin. Our traditional way of wood smoking flies in the face of modern production because we rely on real people taking their time and using age-old skills rather than cutting corners with rows of machines. But we think you'll agree when you taste our hot smoked salmon, or any of our many other smoked foods, that the end result is worth the wait.
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