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.

But my favourite Christmas starter is this smoked salmon terrine from my book Clodagh’s Kitchen Diaries. Thin layers of cream cheese whipped with dill, lemon and capers spread between layers of ...

Place a layer of smoked salmon on the base of the lined loaf tin, then using a spatula, spread one third of the mixture over the salmon. Repeat the layers ensuring you finish with a layer of ...

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 ...

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 ...

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 ...

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.

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 ...

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.