Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys scottish smoked salmon terrine, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have vickys scottish smoked salmon terrine, gf df ef sf nf using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:

1. Get 20 smoked salmon slices
2. Prepare 500 grams smoked salmon
3. Take 250 grams cream cheese (see my profile for a dairy-free cream cheese)
4. Take 200 ml double/heavy cream / coconut cream
5. Take 1 juice of half a lemon
6. Prepare 1 tbsp fresh dill or parsley, finely chopped
7. Take 1 pinch cayenne pepper
8. Prepare 1 salt & pepper to taste
9. Make ready 1 oil for greasing

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Steps to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:

1. 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
2. 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
3. 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
4. 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
5. 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

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