- olive oil, for greasing and brushing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small bunch dill, chopped, a few fronds left whole
- 2 x 120g packs smoked salmon trimmings
- 2 x 170g packs steamed or poached salmon fillets, flaked into chunks
- 2 x 200g tubs light cream cheese
- 4 spring onion, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- pack 10 mini bagels, split
Grease and line a loaf or terrine tin (about 650g) with cling film – if you only have a standard 900g tin it will still be fine, just a bit flatter. Arrange the whole dill fronds and a few nice slivers of the smoked salmon on the bottom (this will be the top of the terrine so you want it to look quite neat).
In a food processor, pulse half the cooked salmon fillets, half the remaining smoked salmon trimmings and the cream cheese with some seasoning. Don’t overmix as you want it to have a bit of texture. Fold in half the dill, all the spring onions and the rest of the poached and smoked salmon so that you have some nice flakes of fish running through the pâté. Scrape into the tin, smooth the surface and chill for at least 2 hrs or up to 2 days in advance.
To serve, heat oven to 200C/180C fan/ gas 6. Arrange the bagel halves in a single layer on a baking tray and brush each one with some oil. Sprinkle on a little of the dill and some sea salt, then bake for about 10-12 mins, until crisp and light golden. (If the oven is full, these can be done earlier and served at room temp.) Turn the terrine tin upside down and use the cling film to remove it. Unwrap and serve on a platter with the bagel toasts.