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Vickys Scottish Smoked Salmon Terrine, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Scottish Smoked Salmon Terrine, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 10 minutes
Serving : 8
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Prepare the ingredients before making Vickys Scottish Smoked Salmon Terrine, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Scottish Smoked Salmon Terrine, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Scottish Smoked Salmon Terrine, Gluten, Dairy, Egg & Soy-Free

  • 20 smoked salmon slices
  • 500 grams smoked salmon
  • 250 grams cream cheese (see my profile for a dairy-free cream cheese)
  • 200 ml double/heavy cream (see my profile for dairy-free cashew cream)
  • 1 juice of half a lemon
  • 1 tbsp fresh dill or parsley, finely chopped
  • 1 pinch cayenne pepper
  • 1 salt & pepper to taste
  • 1 oil for greasing

How to Make Vickys Scottish Smoked Salmon Terrine, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Vickys Scottish Smoked Salmon Terrine, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • 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 moulds which is nice
  • Step 2
  • 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
  • Step 3
  • 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
  • Step 4
  • 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
  • Step 5
  • 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
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