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You will need…
Sunflower oil for greasing
500-600g sliced smoked salmon
200g tub crème fraîche
2 x 280g tubs full fat cream cheese (we like Philadelphia)
Finely grated zest and juice 1 lemon
1½ tbsp grated horseradish from a jar
2 fillets (about 200g) hot-smoked salmon
½ bunch chives, finely chopped
1 small bunch dill, finely chopped
2 spring onions, finely chopped
2 tbsp pink peppercorns, lightly bashed in a pestle and mortar
For the pickled celery…
30ml cider vinegar
30g caster sugar
4 large celery sticks, chopped
Caper berries and toasted baguette slices to serve (optional)
You’ll also need a 1.25 litre loaf tin or terrine, another loaf tin/terrine (or piece of card cut to fit the top) and weights (full food tins will do)
Method
For the quick-pickled celery, mix the vinegar and sugar in a glass or ceramic bowl, add 2 large pinches of salt and the celery, toss well, then set aside for 1 hour.
Grease, then neatly line a 1.25 litre loaf tin with cling film leaving lots of overhang (you may need 2 pieces). Neatly cover the base of the tin with smoked salmon slices. This will be the top when it’s turned out. Line the sides of the tin with more slices of smoked salmon, overlapping slightly, so they overhang the sides – don’t leave gaps. Reserve the rest of the salmon slices for the bottom of the finished terrine.
Whizz the crème fraîche and cream cheese in a food processor with the lemon zest and juice, horseradish and one of the hot- smoked salmon fillets. Season well with pepper and a little salt.
Add the herbs, spring onions and pink peppercorns to the creamy mixture, then flake in the remaining hot-smoked salmon fillet and mix with a wooden spoon.
Spread one third of the cream cheese mix into the tin, then sprinkle over half the pickled celery, drained of the liquid. Spread another third of the mixture over the top, followed by the remaining celery. Top with the remaining mixture.
Lay the rest of the salmon slices on the top, then neatly fold over the overhanging salmon.
Cover with the overhanging cling film to enclose. Put the second loaf tin or card on top and weigh down with evenly spaced weights or tins. Transfer to the fridge overnight.
Take the terrine out of the fridge 10 minutes before serving, unwrap the cling film, then carefully invert onto a platter. Serve with caper berries and toasted baguette slices.
Sunflower oil for greasing
500-600g sliced smoked salmon
200g tub crème fraîche
2 x 280g tubs full fat cream cheese (we like Philadelphia)
Finely grated zest and juice 1 lemon
1½ tbsp grated horseradish from a jar
2 fillets (about 200g) hot-smoked salmon
½ bunch chives, finely chopped
1 small bunch dill, finely chopped
2 spring onions, finely chopped
2 tbsp pink peppercorns, lightly bashed in a pestle and mortar
For the pickled celery…
30ml cider vinegar
30g caster sugar
4 large celery sticks, chopped
Caper berries and toasted baguette slices to serve (optional)
You’ll also need a 1.25 litre loaf tin or terrine, another loaf tin/terrine (or piece of card cut to fit the top) and weights (full food tins will do)
Method
For the quick-pickled celery, mix the vinegar and sugar in a glass or ceramic bowl, add 2 large pinches of salt and the celery, toss well, then set aside for 1 hour.
Grease, then neatly line a 1.25 litre loaf tin with cling film leaving lots of overhang (you may need 2 pieces). Neatly cover the base of the tin with smoked salmon slices. This will be the top when it’s turned out. Line the sides of the tin with more slices of smoked salmon, overlapping slightly, so they overhang the sides – don’t leave gaps. Reserve the rest of the salmon slices for the bottom of the finished terrine.
Whizz the crème fraîche and cream cheese in a food processor with the lemon zest and juice, horseradish and one of the hot- smoked salmon fillets. Season well with pepper and a little salt.
Add the herbs, spring onions and pink peppercorns to the creamy mixture, then flake in the remaining hot-smoked salmon fillet and mix with a wooden spoon.
Spread one third of the cream cheese mix into the tin, then sprinkle over half the pickled celery, drained of the liquid. Spread another third of the mixture over the top, followed by the remaining celery. Top with the remaining mixture.
Lay the rest of the salmon slices on the top, then neatly fold over the overhanging salmon.
Cover with the overhanging cling film to enclose. Put the second loaf tin or card on top and weigh down with evenly spaced weights or tins. Transfer to the fridge overnight.
Take the terrine out of the fridge 10 minutes before serving, unwrap the cling film, then carefully invert onto a platter. Serve with caper berries and toasted baguette slices.
