Follow these steps for perfect results
Smoked Salmon Slices
thinly sliced
Smoked Salmon
flaked
Dairy-Free Cream Cheese
softened
Dairy-Free Double Cream
chilled
Lemon Juice
freshly squeezed
Fresh Dill
finely chopped
Cayenne Pepper
Salt
Black Pepper
freshly ground
Oil
for greasing
Grease a loaf tin with oil and line with cling film, ensuring a large overhang.
Line the tin evenly with smoked salmon slices, slightly overlapping, and leaving overhang to wrap the filling.
Cut off any excess salmon and set aside.
Flake the remaining smoked salmon into a food processor.
Add any slice trimmings, dairy-free cream cheese, and lemon juice.
Puree until smooth.
Add the dairy-free double cream and cayenne pepper and blitz briefly, being careful not to overwork the mixture.
Season with salt and pepper to taste and fold in the chopped dill or parsley.
Scrape the mixture into the terrine.
Fold the overhanging 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 remove the cling film.
Slice to serve and garnish with fresh herbs and a slice of lemon.
Expert advice for the best results
For a firmer terrine, use gelatin or agar-agar.
Adjust seasoning to taste, especially salt and pepper.
Serve with gluten-free crackers or baguette slices.
Everything you need to know before you start
15 minutes
Yes, ideal to make ahead.
Serve slices on a platter garnished with fresh dill and lemon wedges.
Serve with gluten-free crackers or baguette slices.
Accompany with a green salad.
Pairs well with the richness of the salmon.
Discover the story behind this recipe
Smoked salmon is a traditional Scottish delicacy, often served at celebrations.
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