Chilled Salmon Terrine

Name: Chilled Salmon Terrine
Prep time: 20 min
Yield: 4
Ingredients: 500g Irish smoked salmon, thinly sliced; 500g fresh salmon; 200g butter, softened; 450g natural yogurt; 4 tbsp chives, chopped; Salt, and freshly ground black pepper; Juice of 2 lemons

Enjoy this elegant Chilled Salmon Terrine, perfect as a starter or light meal. Combining Irish smoked salmon, fresh poached salmon, creamy butter, yogurt, and zesty lemon juice, it’s a refreshing dish full of flavour. Serve with crisp toast for a simple yet impressive dish, ideal for entertaining.

4 people

Ingredients

500g Irish smoked salmon, thinly sliced
500g fresh salmon
200g butter, softened
450g natural yogurt
4 tbsp chives, chopped
Salt, and freshly ground black pepper
Juice of 2 lemons

Main

500g Irish smoked salmon, thinly sliced
500g fresh salmon
200g butter, softened
450g natural yogurt
4 tbsp chives, chopped
Salt, and freshly ground black pepper
Juice of 2 lemons

Slice the smoked salmon into thin slices and use the slices to carefully line a terrine mould, leaving the salmon overhanging on each side.

Finely chop all remaining smoked salmon and put into a mixing bowl. Flake the poached salmon into the same bowl. Beat the butter until very soft, and add to the fish along with the yoghurt and chives. Mix well and season with salt, pepper and lemon juice.

Spoon into the terrine, making sure it is filled to the top. Fold the overhanging salmon in, cover with cling film and refrigerate for several hours until firm. Slice and serve with toast.

Slice the smoked salmon into thin slices and use the slices to carefully line a terrine mould, leaving the salmon overhanging on each side.

Spoon into the terrine, making sure it is filled to the top. Fold the overhanging salmon in, cover with cling film and refrigerate for several hours until firm. Slice and serve with toast.