Smoked salmon Terrine

Recipe by JustJanS
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 15-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 900g loaf tin or 1.
  • 4litre terrine dish with plastic wrap.
  • Beat the butter until very soft.
  • Dice the anchovies, and beat into the butter with the lemon zest and juice.
  • Mix in the dill, season with salt and pepper and set aside at room temperature.
  • Line the loaf tin or dish with salmon slices, making sure there is an over-hang of about 5cm around the sides.
  • Cover the bottom with more smoked salmon, then smear over a thin layer of butter.
  • Cover the butter with a layer of salmon.
  • Continue until the tin is full, finishing with a layer of salmon.
  • Fold the over-hanging salmon over the layered salmon.
  • Place another loaf tin weighted down with a couple of small tins or another terrine dish on top.
  • This will help press the layers together.
  • Refrigerate for several hours or preferably overnight.
  • Serve thin slices alongside a green salad accompanied with brown bread or bruscetta type bread.
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