Smoked Salmon Terrine

A delicious show-stopper starter to impress your guests. Can be prepared ahead and served in slices with oatcakes, melba toast or fresh brown bread.



  1. Grease a 450g loaf tin and line with cling film
  2. Line the base of the tin with Smoked Salmon and cut slices to fit all the four sides. Keep one slice for the top and one slice for the middle
  3. Place the Hot Roast Smoked Salmon and the remaining Smoked Salmon into a food processor with the dill/chives, cream cheese, soft butter, lemon juice and seasoning. Wizz up
  4. Carefully spoon half this mixture into the tin then add one of your saved slices to run through the middle. Spoon remainder of mixture and top with your final saved slice
  5. Cover and chill for 8 hours. Turn out onto a platter, remove cling film and cut into slices for serving