Gleneagles pâté terrine
Serves: 10
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Gleneagles pâté terrine
Gleneagles pâté, made with trout, mackerel and smoked salmon from the Balmoral Estate, is a renowned starter at the Queen’s Scottish residence. We’ve added a touch of Champagne to our terrine, perfect for a special gathering
Serves: 10
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
305Kcal
Fat
22gr
Saturates
10gr
Carbs
3gr
Sugars
3gr
Fibre
0gr
Protein
21gr
Salt
2.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- sunflower oil, to grease the tin
- 500g smoked salmon
- 3 x 180g tubs full-fat soft cheese (we used Philadelphia)
- 100ml Mumm Champagne
- handful of fresh dill
- ½ small cucumber, thinly sliced
- 165g smoked mackerel fillets
- handful of fresh chives, finely chopped
- 180g hot smoked trout fillets
- zest of 1 lemon
Step by step
Get ahead
Leftover terrine will keep for up to 3 days in the fridge.
- Make the terrine the day before serving. Grease and line a 900g loaf tin (about 9 x 20cm base) then line with 300g of the smoked salmon, overlapping the slices so that the entire surface is well covered, leaving the excess overhanging the tin edges. Keep aside enough slices to cover the top.
- Put the remaining smoked salmon in a food processor with one tub of the soft cheese, half the Champagne and all the dill. Blitz until the mixture is combined but not too smooth. Season with black pepper and fill the base of the terrine with the mix, levelling it out evenly. Cover with half of the cucumber slices.
- Rinse out the processor, then flake in the mackerel, chives and another tub of soft cheese. Blitz until almost smooth, then season with black pepper and layer into the tin. Cover with the rest of the cucumber.
- Rinse out the processor again, then flake in the hot smoked trout, lemon zest, remaining Champagne and final tub of soft cheese. Blitz until almost smooth. Layer into the terrine and level out. Fold the overhanging smoked salmon over the top, then cover any gaps with the reserved smoked salmon. Cover and chill in the fridge overnight
- Before serving, slice the rye bread thinly and toast until crisp. Turn the terrine out onto a serving plate or board, remove the lining and slice with a serrated or very sharp knife. Garnish with the leaves and serve with the crisped rye bread on the side.
