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

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys scottish smoked salmon terrine, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is something which I’ve loved my whole life. They are nice and they look fantastic.

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

So that’s going to wrap this up with this special food vickys scottish smoked salmon terrine, gf df ef sf nf recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!