If you love smoked salmon as much as fresh salmon this recipe is made for you ! Cut the salmon in slices and blend it with ...

Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Chill at least 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Top this terrine with a few pretty leaves and serve chilled with toast. SERVES 8 200g-250g (7oz-9oz) smoked salmon in long slices freshly ground black pepper 100g (3½ oz) roasted salmon flakes ...

In a bowl with a small amount of water, place the gelatine sheets in the water and allow to soften, place to one side. Place a pot of water on the stove and bring to the boil. Add a good pinch of ...

Terrine of Salmon and White Fish photographed ... then remove to the ice water. Slice the smoked salmon into ¼-inch strips. 3. Thoroughly butter the inside of a 9-by-5-inch loaf pan.

Top with the remaining salmon mixture and lay the last piece of smoked salmon on top. Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out ...

Trim away any brown bits and waxy edges from each slice of salmon, then neatly press a large slice of smoked salmon into ... To serve, upturn the terrines onto chilled plates and peel away the ...

Set aside. Assemble the terrine on a serving plate inside 4 ring-shaped moulds – place a layer of salmon and trout on the bottom, top with a layer of pea shoots, then the crème fraîche mixture ...

Add the herbs and mix well. Season if necessary. Spoon the mixture into the smoked salmon-lined terrine and smooth over. Fold over the overhanging pieces of smoked salmon followed by the cling film.

You have to set it down to tackle a terrine or slurp an oyster ... nuts before and after toasting to intensify the taste. Smoked salmon is another can’t-miss companion for Champagne.