Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF
Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys scottish smoked salmon terrine, gf df ef sf nf. One of my favorites. For mine, I am going to 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 favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is something that I’ve loved my whole life.

Easy Baked Homemade Chicken Nuggets–GF & Egg free options Honduran King Prawns. scottish smoked-salmon-terrine nutrition facts and nutritional information. Atlantic Scottish salmon traditionally cured then lightly smoked over oak for a truly unique taste.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
  1. Get 20 smoked salmon slices
  2. Take 500 grams smoked salmon
  3. Make ready 250 grams cream cheese (see my profile for a dairy-free cream cheese)
  4. Make ready 200 ml double/heavy cream / coconut cream
  5. Get 1 juice of half a lemon
  6. Get 1 tbsp fresh dill or parsley, finely chopped
  7. Prepare 1 pinch cayenne pepper
  8. Prepare 1 salt & pepper to taste
  9. Take 1 oil for greasing

A rich, creamy smoked salmon pate with a hint of nutmeg which makes it a delicous Christmas dinner starter. Place salmon, butter, lemon juice, lemon zest, Worcestershire and red pepper flakes if used in a bowl. Blend until you will get a smooth paste. Add salt and pepper to taste, blend shortly.

Instructions to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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

In another bowl beat the cream to stiff peaks. Fold cream into the salmon paste. Neatly line the base and sides of the tin with two layers of smoked salmon. Using a vegetable peeler, slice the cucumber lengthways into strips and Add the remaining Boursin mixture and smooth over. Ready to serve. › See more product details.

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