Salmon Terrine

How to make Salmon Terrine Recipe - Use this as a sophisticated starter or main for any occasion. Sometimes I will also add a handful of capers to the cream cheese and lemon, which complement well.

SERVES 8 OR 12 AS A STARTER

Ingredients:
1 pound sliced smoked salmon
1 envelope (1/4 ounce) unflavored gelatin
Two 8-ounce packages chive and onion cream cheese, softened
Finely shredded zest and juice of 1/2 lemon

Method:
Line a 9-inch loaf pan with parchment paper overhanging the sides. Line the pan with smoked salmon, laying slices lengthwise across the base and up the four sides, leaving enough overlap to fold over the top of the filling.

Set aside enough smoked salmon to make a middle layer the length of the pan, then chop the remaining salmon into small pieces. Mix the gelatin with 3 tablespoons hot water until dissolved.

Beat the cream cheese, chopped salmon, lemon juice, and gelatin until well combined. Spoon half the cheese filling into the pan. Lay the reserved smoked salmon slices on top, then spoon on the rest of the filling and smooth the top.

Tap the pan on the work surface to expel any trapped air. Fold the overhanging salmon to cover the top.

Cover with plastic wrap and chill for at least 4 hours or overnight. To serve, unwrap, carefully turn the loaf out of the pan onto a serving platter, remove the parchment, sprinkle with the lemon zest, and slice.