Easy Dill And Smoked Fish Terrine
An elegant yet easy Smoked Fish Terrine flavored with fresh dill and lemon makes the perfect first course at a dinner party.
Equipment
- 1 Plastic food wrap
Ingredients
- 2 Hot smoked fish fillets salmon, trout, mackerel, etc
- 100 grams (½ cup) Cream cheese
- 1 tablespoon Horseradish sauce (optional)
- 1 tablespoon Lemon juice and zest
- 2 tablespoon Dill
- 100 grams (3½ oz) Cold smoked salmon slices
- Salt and pepper
Instructions
- Remove the skin from the smoked fish fillets and flake them into a mixing bowl.
- Add the cream cheese, horseradish sauce, lemon juice, and zest and stir with two forks to flake the fish further and make a rough pate mixture. Season with salt and pepper.
- Lay two layers of plastic food wrap (cling film) on a clean work surface and place the smoked salmon in a square on top of it. Sprinkle chopped fresh dill over the surface.
- Spoon the smoked fish cream cheese mixture in a line on top of the smoked salmon. Use the food wrap to tightly roll the terrine into a cylinder and twist the ends to secure it. Refrigerate for one hour.
- Use a sharp knife to slice the smoked fish terrine into rounds and then peel off the plastic wrap. Serve chilled.
Notes
- I find that fillets of hot smoked salmon or trout work best in this recipe.
- Layer the slices of smoked salmon so that they slightly overlap to make sure the terrine keeps its shape.
- You can slice the terrine into rounds and plate them up before covering and refrigerating until ready to serve.
Nutrition
Calories: 240kcalCarbohydrates: 2gProtein: 23gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 78mgSodium: 328mgPotassium: 509mgFiber: 0.2gSugar: 1gVitamin A: 408IUVitamin C: 3mgCalcium: 41mgIron: 1mg
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