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Sixmas Course 3 – Smoked Salmon Terrine

11 December 2020 by Dominic Franks

salmon terrine

Sixmas Course 3 – Smoked Salmon Terrine

So part of the beauty of my Sixmas concept is that you’re not supposed to sit down and eat it all in one go, I love the idea that you spread this meal out a little – take your time to eat it.  Have a glass or two of bubbles between each course.  There is no rush, you have all day.

This Smoked Salmon Terrine is an absolute classic and whilst it looks fancy it’s actually really simple to make.  It’s light and not terribly filling so works perfectly as a little break between courses.  Served with a crunchy slice of melba toast is the done thing and actually won’t fill you up too much. For a simple veggie version, use thinly sliced courgettes instead of salmon.  I season them well and griddle them first, then set aside to cool. Again, this can easily be made the day before and kept in the fridge.

salmon terrine

  • 600g smoked salmon slices (I’m using slices and trimmings to save a little money)
  • 600g cream cheese
  • 150ml double cream
  • zest and juice 1 lemon, thin wedges to serve
  • 1 tbsp very finely chopped dill, plus a few fronds to serve
  • 2 tbsp finely snipped chive
  • a little oil, for greasing
  • melba toast or toasted soda bread, to serve

Grease a loaf tin, a 900g/2lb one is ideal but you can use one slightly smaller or bigger. Line with cling film, then cover just the base with one layer of smoked salmon slices, trimmed to fit neatly.

Whizz the cream cheese, cream, lemon zest and juice together in a food processor to combine. Scrape out and stir in the dill and chives with some seasoning. Spread an 8th of the cream cheese mixture over as evenly as you can. Top with a layer of salmon slices.

Repeat with the cream cheese and salmon – you should be able to do 7 layers of cream cheese (By starting with just an 8th of the mixture, it means as the tin widens you’ll have enough to put a bit more as you go further up creating even layers.) Finish with a last layer of salmon (and treat yourself to a smoked salmon sarnie with any trimmings!) Cover with cling film, pressing down gently, then chill overnight.

To serve, turn onto a platter and gently peel off the cling film. Scatter with a few dill fronds and serve with lemon wedges and toast.

salmon terrine

My Sixmas Dinner so far:

  • Course 1 –  The Christmas Spritz
  • Course 2 – Chestnut and Mushroom Soup
  • Course 3 – Smoked Salmon Terrine
  • Course 4 –  The Main Event
  • Course 5 – Mini Christmas Cakes with naughty chocolate sauce
  • Course 6 – Champagne Marmalade Trifle

Eat and of course, enjoy!

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Filed Under: Everything else Tagged With: christmas, cream cheese, Sixmas, smoked salmon, smoked salmon terrine

Previous Post: « Sixmas Course 2 – Roast Chestnut Soup
Next Post: Sixmas Course 4 – The Main Event »

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Comments

  1. Denise Tyrrell says

    12 December 2020 at 4:35 am

    Love all so far!

  2. Nic | Nic's Adventures & Bakes says

    15 December 2020 at 11:41 am

    Thanks for sharing, this looks lovely 🙂

    • Dominic Franks says

      16 December 2020 at 11:39 am

      thanks Nic x

  3. Chiara says

    16 December 2020 at 3:39 pm

    This looks so good and is now on my ‘list’! Thank you.

    • Dominic Franks says

      17 December 2020 at 9:58 am

      oh lovely, enjoy it!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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