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These pretty little Salmon Terrines would be the perfect start to a romantic lunch or dinner... Why not spoil yourself, family or loved one this weekend too?
Individual Salmon Terrines
Makes 8
Ingredients
230g low fat plain cream cheese
300g cold smoked deboned trout fillet, flaked
1 T dried dill
Salt & black pepper to taste
1 – 2 T fresh lemon juice
300 – 400 g thinly sliced smoked salmon
Black caviar or lumpfish roe
Fresh dill, fennel or chive blossoms for garnish
Lemon wedges for serving
Melba toast for serving
Method
Line 8 small individual ramekins with cling film allowing enough to hang over edges to be wrapped around the mouth.
Gently mix together the cream cheese, trout and dill. Seasoning to taste with salt, black pepper and lemon juice.
Carefully lay the sliced salmon into the ramekins on top of the cling film to line the insides, leaving no openings.
Fill the ramekins with the trout mixture and gently press down to compress.
Top with another layer of smoked salmon (to form a round) and wrap the overhanging cling film around to cover all the salmon.
Refrigerate overnight.
To plate
Gently remove the salmon terrines from their molds by gently lifting out the cling film.
Turn them upside down and plate with the round side up.
Garnish with caviar, dill and fresh lemon wedges. Serve with melba toast.
Individual Salmon Terrines
Makes 8
Ingredients
230g low fat plain cream cheese
300g cold smoked deboned trout fillet, flaked
1 T dried dill
Salt & black pepper to taste
1 – 2 T fresh lemon juice
300 – 400 g thinly sliced smoked salmon
Black caviar or lumpfish roe
Fresh dill, fennel or chive blossoms for garnish
Lemon wedges for serving
Melba toast for serving
Method
Line 8 small individual ramekins with cling film allowing enough to hang over edges to be wrapped around the mouth.
Gently mix together the cream cheese, trout and dill. Seasoning to taste with salt, black pepper and lemon juice.
Carefully lay the sliced salmon into the ramekins on top of the cling film to line the insides, leaving no openings.
Fill the ramekins with the trout mixture and gently press down to compress.
Top with another layer of smoked salmon (to form a round) and wrap the overhanging cling film around to cover all the salmon.
Refrigerate overnight.
To plate
Gently remove the salmon terrines from their molds by gently lifting out the cling film.
Turn them upside down and plate with the round side up.
Garnish with caviar, dill and fresh lemon wedges. Serve with melba toast.
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