Salmon Terrine

A light, elegant dish that is so easy to prepare

Serves: 6-8

Prep time:  30 minutes

Chill time: 2 hours

Ingredients

• 400g sliced smoked salmon 
• 400g/ml Creative base
• 30g Dijon mustard
• 10ml lemon juice
• 10g fresh dill
• Salt and pepper

Method

• Line a terrine mould with plastic wrap, covering the bottom and sides completely.
• Cover the bottom and sides of the terrine mould with around two thirds of the sliced smoked salmon allowing them to overlap slightly.
• Whip the Creative Base at high speed until it breaks down to a cream consistency.
• Add the Dijon mustard, lemon juice, fresh dill and salt and pepper. Blend well.
• Spoon a layer of the mixture into the salmon lined terrine mould and cover with a third of the remaining slices of smoked salmon. Repeat, then spoon the rest of the mix onto the terrine and place the remaining salmon on top. Be sure to press mixture down to compact.
• Cover tightly and refrigerate for 2 hours or until set.
• Invert the terrine, slice with a hot knife and garnish with a green salad and fresh bread.