Barn’s been away working so I took the opportunity to indulge myself in foods he doesn’t like. Prime example, this beautiful organic smoked salmon, snapped up on a half price deal. Snapped up with no idea what I was going to do with it, and with flagrant disregard for the rules of a cupboard challenge.
Having snagged my booty I felt I should at least apply the principle of a cupboard challenge by purchasing no further ingredients – whatever was at home would have to do. Fortuitously, what was already in my fridge enabled me to make this delicious terrine 🙂
This recipe makes a decent lunch sized portion for one; size the recipe up according to the number of people you wish to serve. If you have smaller moulds and wanted to do this as a starter, the quantities below should serve two.
Ingredients per serving
100g thinly sliced smoked salmon
1 heaped tablespoon cream cheese
1 dessert spoon crème fraîche
A squeeze of lemon juice (about a dessert spoon)
Freshly ground black pepper
For the dressing
3 dessert spoons olive oil
3 dessert spoons lemon juice
A pinch of caster sugar
A few sprigs of fresh dill
Sea salt and freshly ground black pepper
Thinly sliced cucumber and green salad leaves, to serve
Remember – this is a per person recipe!
Prepare a small ramekin by lining with cling film, making sure you leave plenty of excess overhanging the dish.
Use slices of smoked salmon to completely line the ramekin, again, making sure there is an overhang. You should have around ⅓ of the salmon left.
Put remaining salmon into a food processor and blitz to a fine mince.
Add cream cheese, crème fraîche, a squeeze of lemon juice and the black pepper then blend. It doesn’t have to be completely smooth, a little texture is fine 🙂
Pour the salmony cheesey goodness into the prepared ramekin.
If there’s any left over it makes an awesome dip. Or just scoff it with a spoon.
Bring up overhanging salmon edges to completely cover the filling.
Wrap reasonably tightly with the overhanging cling film – not too tightly or you risk having your filling splurge out.
Wrap the entire thing again with a double layer of cling film – this is going to be refrigerated overnight and you don’t want to imbue everything else in there with salmon flavour.
When you’re ready to serve, make the dressing by putting lemon juice, olive oil, caster sugar and a little chopped dill into a small jar with a tight fitting lid; shake vigorously (shake the jar!). Add salt and pepper according to taste.
Make a bed of salad leaves on a plate, with a ring of sliced cucumber on top.
Unwrap the salmon terrine and carefully turn out onto the plate. Drizzle with dressing and garnish with a sprig of dill.
Serve with gluten free oatcakes…or ordinary ones…or crackers…as your tastes and dietary needs dictate 🙂