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Salmon and dill terrine with cucumber and radish salad


Serves: 12
timePrep time: 50 mins
timeTotal time:
Salmon and dill terrine with cucumber and radish salad
Recipe photograph by Stuart West

Salmon and dill terrine with cucumber and radish salad

This salmon terrine is very quick and easy to make but the results are really attractive, especially once it is sliced. You can put it together a couple of days in advance, for even greater ease. It's lovely served with homemade soda bread

Serves: 12
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
239Kcal
Fat
19gr
Saturates
8gr
Carbs
3gr
Sugars
3gr
Fibre
1gr
Protein
14gr
Salt
1.5gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 240g salmon fillet
  • sunflower oil
  • 400g smoked salmon slices
  • 4 sheets of leaf gelatine
  • 100ml single cream
  • 1 x 20g pack dill
  • 250g full-fat soft cheese
  • ½ tsp fine sea salt
  • zest and juice of 1 small lemon
  • 100ml double cream
  • 2 tbsp snipped chives
For the salad
  • 2 cucumbers
  • 1 tsp fine sea salt
  • 200g radishes, trimmed and thinly sliced
  • 4 tbsp rice vinegar or cider vinegar
  • 1 tbsp caster sugar

Step by step

  1. Make the terrine the day before serving. Preheat the oven to 200°C, fan 180°C, gas 6. Season the salmon fillet and wrap in a foil parcel. Bake for 15 minutes, then remove and leave to cool. Unwrap the salmon, remove and discard the skin and scrape away any dark meat. Break the pink flesh into large flakes and set aside.
  2. Lightly oil a 900g loaf tin (10cm x 20cm base measurement) then line with baking paper or clingfilm, poking it into the corners and allowing the excess to overhang.
  3. Set aside 100g of the smallest pieces of smoked salmon for the filling. Use a quarter of the remainder to line the base of the tin, making this layer as neat as possible as it will be on show when turned out.
  4. Put the gelatine sheets in a bowl of cold water and leave to soften for 5 minutes. Meanwhile, bring the single cream up to the boil in a small pan. Squeeze the excess water out of the gelatine, then add to the hot cream to melt. Set aside to cool slightly. Chop the dill.
  5. Put the 100g reserved smoked salmon in a food processor and pulse until finely chopped. Add the soft cheese, salt, lemon zest and juice, plus the single cream mixture and blend until smooth. Add the flaked salmon fillet and pulse to a slightly coarse mixture.
  6. Whip the double cream to soft peaks. Fold in the salmon mixture and the chives and 1 tablespoon of the chopped dill. Add freshly ground black pepper to taste (you shouldn’t need any salt).
  7. Spread one-third of the salmon mixture into the tin and cover with a layer of smoked salmon. Repeat the process twice more, finishing with a final layer of smoked salmon. Cover and chill overnight.
  8. For the salad, shave the cucumber into ribbons using a U-shaped vegetable peeler (discard the seedy cores). Toss with the salt in a colander set over a bowl; leave to drain for 10 minutes. Dry well on kitchen paper and return to the dried bowl, adding the radishes. Mix the vinegar with the sugar until dissolved and pour into the bowl. Add the rest of the dill and stir it through. 
  9. To serve, turn the terrine out onto a board and remove the lining. Using a sharp, serrated knife, cut the terrine across into thin slices and serve with the salad. The terrine keeps for up to 2 days.
    Tip
    Transport the terrine in its tin (wrapped up with ice packs). Make the salad up to 3 hrs before serving; transport in a lidded container. Take a serving plate or board, and a serrated knife for slicing.

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