Smoked salmon terrine

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• RachelCyprusLife

  2012-12-23 14:07:17.166115

  RachelCyprusLife commented on this recipe

  How long can this be kept in the fridge for?

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• RachelCyprusLife

  2012-12-23 14:07:18.709498

  RachelCyprusLife commented on this recipe

  How long can this be kept in the fridge for?

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• Cellefrouin

  2012-12-23 21:15:31.351033

  Cellefrouin commented on this recipe

  I'm going to make mine on Christmas Eve and chill overnight...as the recepie says 'chill overnight'... but it would have been good to know if I could have made it a couple of days before as I have a tight schedule!

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• sooz71

  2012-12-24 13:45:33.144061

  sooz71 commented on this recipe

  Mine is in the fridge chilling ready for Christmas diner starter tomorrow. I used half cream cheese and half ricotta I'm hoping this will make it a little lighter. The mixture tasted delicious. and very easy to put together. Not made this before but would think it should be fine in the fridge for a few days. Well I'm hoping for leftovers but you never know.

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• ShirleyC

  2012-12-24 20:17:50.276772

  ShirleyC rated and commented on this recipe

  

  Just did ours, looking forward to Christmas day as it's for a party. But like someone already said, I was wondering if you could make it a few days in advance.

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• Michrans

  2012-12-26 10:45:02.907658

  Michrans rated and commented on this recipe

  

  I kept the mixture in the fridge for a good 36 hours but ended up with a very sloppy terrine. Not sure if this was due the use of medium fat cream cheese rather than a full fat one. On the plus side it tasted fantastic.

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• sooz71

  2012-12-27 15:16:00.092232

  sooz71 rated and commented on this recipe

  

  Very good and simple to make. 3 days later we have just finished the terrine and it was as good today as it was on Christmas day. I definitely recommend using half Cream cheese and half ricotta I also lightly whipped the cream before combining the ingredients and seasoned well.

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• Graley

  2012-12-28 19:23:28.59221

  Graley rated and commented on this recipe

  

  Used full fat cheese and the consistency was fine. We had it as a starter on Christmas Day and it was really enjoyed by everybody present. Even the (very fussy) teenagers loved it. Several people asked if there was any left when we prepared the evening buffet.

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Ingredients

• 600g smoked salmon slices
• 600g cream cheese
• 150ml double cream
• zest and juice 1 lemon , thin wedges to serve
• 1 tbsp very finely chopped dill , plus a few fronds to serve
• 2 tbsp finely snipped chives
• a little oil , for greasing
• melba toast or toasted soda bread, to serve

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Difficulty and servings

Makes 1 terrine, cuts into about 8-10 slices

Preparation and cooking times

Prep 50 mins

Ingredients

• 600g smoked salmon slices
• 600g cream cheese
• 150ml double cream
• zest and juice 1 lemon , thin wedges to serve
• 1 tbsp very finely chopped dill , plus a few fronds to serve
• 2 tbsp finely snipped chives
• a little oil , for greasing
• melba toast or toasted soda bread, to serve

PER SERVING (10)

426 kcalories, protein 17.4g, carbohydrate 0.3g, fat 39.5 g, saturated fat 23.3g, fibre 0g, sugar 0.3g, salt 3.3 g

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