Smoked salmon terrine

A wonderful recipe from Delicious Magazine that everyone should have in their repertoire, this classic salmon terrine comes with a burst of quick pickled celery to cut through the creamy richness. A real showstopper for your festive table or dinner party.

SERVES 10-12 AS A STARTER
HANDS-ON TIME 45 MIN, PLUS OVERNIGHT CHILLING

Sunflower oil for greasing
1.5lbs (600g) sliced smoked salmon
7oz (200g) tub crème fraîche
2 x 3oz (280g) tubs full fat cream cheese (we like Philadelphia)
Finely grated zest and juice 1 lemon
1.5 tbsp grated horseradish from a jar
2 fillets (about 200g) hot-smoked salmon
2 bunches chives, finely chopped
1 small bunch dill, finely chopped
2-3 scallions (spring onions), finely chopped
2 tbsp pink peppercorns, lightly bashed in a pestle and mortar

For the quick-pickled celery
1 fl oz (30ml) cider vinegar
1 oz (30g) caster sugar
4 large celery sticks, chopped
Caper berries and toasted baguette slices to serve (optional)

You’ll also need…

A 5 cup (1.25 liter) loaf tin or terrine, another loaf tin/terrine (or piece of card cut to fit the top) and weights (full food tins will do)

For the quick-pickled celery, mix the vinegar and sugar in a glass or ceramic bowl, add 2 large pinches of salt and the celery, toss well, then set aside for 1 hour.

Grease, then neatly line a 5 cup (1.25 liter) loaf tin with cling film leaving lots of overhang (you may need 2 pieces). Neatly cover the base of the tin with smoked salmon slices. This will be the top when it’s turned out. Line the sides of the tin with more slices of smoked salmon, overlapping slightly, so they overhang the sides – don’t leave gaps. Reserve the rest of the salmon slices for the bottom of the finished terrine.

Whizz the crème fraîche and cream cheese in a food processor with the lemon zest and juice, horseradish and one of the hot- smoked salmon fillets. Season well with pepper and a little salt.
Add the herbs, scallions (spring onions) and pink peppercorns to the creamy mixture, then flake in the remaining hot-smoked salmon fillet and mix with a wooden spoon.

Spread one third of the cream cheese mix into the tin, then sprinkle over half the pickled celery, drained of the liquid.
Spread another third of the mixture over the top, followed by the remaining celery. Top with the remaining mixture.

Lay the rest of the salmon slices on the top, then neatly fold over the overhanging salmon.
Cover with the overhanging cling film to enclose. Put the second loaf tin or card on top and weigh down with evenly spaced weights or tins. Transfer to the fridge overnight.
Take the terrine out of the fridge 10 minutes before serving, unwrap the cling film, then carefully invert onto a platter.
Serve with caper berries and toasted baguette slices.

Make ahead
Prepare the terrine up to 48 hours ahead. Keep in the loaf tin in the fridge until ready to use.