Mini Smoked Salmon Terrine

smoked salmon

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.

Smoked salmon terrine with oatcakes

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!

line ramekin with cling film and salmon slicesPrepare 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.

add cream cheese and creme fraichePut remaining salmon into a food processor and blitz to a fine mince.

blendAdd 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 🙂

fill ramekin with cheese mixPour 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.

Cover topBring up overhanging salmon edges to completely cover the filling.

wrap tightlyWrap 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.

salad leaf & cucumber bedMake a bed of salad leaves on a plate, with a ring of sliced cucumber on top.

Smoked salmon terrineUnwrap the salmon terrine and carefully turn out onto the plate.  Drizzle with dressing and garnish with a sprig of dill.

Served with oatcakesServe with gluten free oatcakes…or ordinary ones…or crackers…as your tastes and dietary needs dictate 🙂


Cucumber & Dill Salad

D’you know what?  I’ve absolutely nothing to say!  How astoundingly rare.

So, I’ll just cut to the chase and get on with the recipe…

No quantities in the ingredients list as it all depends on how many you’re serving and how much you like the salad…judge by eye and taste and you shouldn’t go wrong 🙂

Cucumber, cut into slices
Fresh dill, finely chopped
Soured cream
Sea salt and freshly ground black pepper

The first thing you need to do is find your sieve and balance it over a bowl.  Don’t use a metal one!

We’re going to disgorge the cucumbers – this is just a posh way of saying we’re going to get some of the water out of them.  It will give a salty flavour and softer texture to the cucumber.

Cucumber and saltPlace a layer of cucumber slices into the sieve and sprinkle with salt.

Salted cucumberKeep layering cucumber and salt until you have enough, or you’ve filled your sieve, whichever comes first.

Now place a small plate over the top and put something heavy-ish on top to weight it down.  Set to one side for 2-3 hours.

Disgorged cucumberAfter a few hours, when plenty of water has drained from the cucumber, remove slices from sieve and lay out on kitchen towel – gently pat dry.

Some people rinse the slices before drying in order to remove some of the salt – I think this is unnecessary but you may wish to do so.

Soured cream and dillIn a bowl that will be large enough to accommodate your cucumber slices, mix together soured cream and chopped dill.

Add cucumber slices and a good dose of black pepper and gently mix.  Taste and adjust seasoning.

Cover bowl and refrigerate until ready to use – ideally give it 30 minutes to an hour to allow flavours to blend.

People tend to come by and ‘just try a bit’ so consider setting a guard dog on duty beside the fridge to ensure there’s still enough salad left when you come to serve it.

with salmon en crouteYou may find a little water continues to seep from the cucumbers after mixing with the soured cream – don’t worry, just before serving give everything one last stir.  Taste again to check seasoning is still good and serve with dish of your choice.

Cucumber and dill salad shown here served with mini salmon en croute.  It also makes an excellent, cooling, side dish to go with spicy foods.


Hot-smoked salmon fish cakes

I made these to use up the trimmings after making some mini hot-smoked salmon en croute but off cuts can be bought, really cheaply, either from a fishmonger or pre-packaged in supermarkets.Ingredients

To make 4 standard or about 10 mini fish cakes

250-300g hot-smoked salmon broken into flakes (to be clear: the salmon should have been hot-smoked but the fish you are using should be cold!).
150-200g cold cooked potato
Juice and rind of half a lemon
Approx. 1 teaspoon finely chopped fresh dill
Salt and pepper
For coating
1 beaten egg

MashedIn a medium sized bowl, use a fork to lightly mash the potato.

Add all other ingredients and combine well.

Naked cakes

Use your hands to shape the mixture into patties.  Chill for 20-30 minutes (or bung in the freezer for 10).Breaded cakes

Put your breadcrumbs into one bowl and the beaten egg into another.  Dip each patty, one at a time, first into the egg and then the breadcrumbs.  Make sure they’re completely covered.Oven bakedBake in the oven at gas mark 6/200°C/400°F until they are piping hot and golden brown.  That would take a little less time than these particular mini ones were baked for…so probably about 15-20 mins.

Serve with proper chips and rugged peas.

Perhaps you can help to pin down the timing a little more precisely…how long did yours take? 😉