Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys scottish smoked salmon terrine, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
If you don't have a can or two lurking in a cabinet somewhere, add it to your grocery list immediately. Here is how you cook it. Make it even better by adding crispy chopped bacon to the cream cheese!
Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook vickys scottish smoked salmon terrine, gf df ef sf nf using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:
- Make ready 20 smoked salmon slices
- Make ready 500 grams smoked salmon
- Make ready 250 grams cream cheese (see my profile for a dairy-free cream cheese)
- Get 200 ml double/heavy cream / coconut cream
- Take 1 juice of half a lemon
- Take 1 tbsp fresh dill or parsley, finely chopped
- Get 1 pinch cayenne pepper
- Make ready 1 salt & pepper to taste
- Get 1 oil for greasing
Make a great first impression with this luxurious starter. Line a heart-shaped mould with slices of smoked salmon, ensuring all sides are completely covered and there is enough overhanging to cover the top, once filled. Add the crabmeat, the chopped smoked salmon, lemon zest, dill and plenty of black pepper (it doesn't need salt as the smoked Then cover the terrine with the overhanging ends of clingfilm, weigh it down with a couple of tins or similarly heavy object and chill in. Place salmon, butter, lemon juice, lemon zest, Worcestershire and red pepper flakes if used in a bowl.
Steps to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:
- Grease a loaf tin with the oil and line with cling film, give it a big overhang. You can make one big terrine or individual ones if you use smaller mini loaf moulds which is nice
- Line the tin evenly with the sliced salmon, letting the slices slightly overlap eachother, again leaving enough overhang on both sides so the salmon can be wrapped around the bottom of the filling. Cut off any excess and put to one side
- Flake the smoked salmon into a food processor. Add any slice trimmings, the cream cheese and lemon juice and purée. Once you have a smooth paste add the double cream and cayenne and blitz again briefly being very careful not to overwork the mixture. Season to taste and fold in the chopped herbs
- Scrape the mixture into the terrine. Fold the smoked salmon slices over to neatly cover the filling. Top with a sheet of cling film and chill for at least six hours, ideally overnight
- Turn out onto a chopping board and take off the cling film. Slice to serve and garnish with some of the herbs and a slice of lemon
Blend until you will get a smooth paste. Add salt and pepper to taste, blend shortly. In another bowl beat the cream to stiff peaks. Fold cream into the salmon paste and spoon in a nice bowl. Inverawe Smokehouse produces award-winning Scottish smoked salmon and a delicious range of other traditional Scottish foods, for in-store or By being true visionaries of the smoking process, we have garnered awards for the unique flavours and textures we share with you - and as gifts for friends.
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