Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vickys scottish smoked salmon terrine, gf df ef sf nf. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys scottish smoked salmon terrine, gf df ef sf nf using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:
- Prepare 20 smoked salmon slices
- Get 500 grams smoked salmon
- Make ready 250 grams cream cheese (see my profile for a dairy-free cream cheese)
- Take 200 ml double/heavy cream / coconut cream
- Take 1 juice of half a lemon
- Prepare 1 tbsp fresh dill or parsley, finely chopped
- Get 1 pinch cayenne pepper
- Get 1 salt & pepper to taste
- Get 1 oil for greasing
Steps to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:
- 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 mini loaf moulds which is nice
- 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
- 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
- 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
- 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
So that’s going to wrap this up for this special food vickys scottish smoked salmon terrine, gf df ef sf nf recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
