Smoked salmon terrine

Smoked salmon terrine

The unique taste of asparagus goes beautifully with salmon and prawns, and using two types of smoked salmon adds depth of flavour.

By , 21 September 2015

(27 votes)

Smoked salmon terrine

  • 2 Hours

  • Serves: 8

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Nutritional Info
Each 127g serving contains

  • Energy

    1386KJ

    331KCAL

    17%

  • Fat

    29g

    high

    41%

  • Saturates

    15g

    high

    75%

  • Sugars

    0.1g

    low

    1%

  • Salt

    1.9g

    high

    32%
of your reference intake.
Typical energy values per 100g: 1091kJ/261kcal.
Ingredients
  • ½ x 125g pack Extra Special Asparagus Tips
  • 2 x 140g packs sliced Extra Special Scottish Smoked Salmon
  • 200g pack Extra Special Golden Roast Scottish Salmon
  • 145g pack Asda Cooked & Peeled Prawns
  • 100g butter (softened)
  • 150g Chosen by you Original Soft Cheese
  • 4 tbsp chopped dill
  • 1 lemon (finely grated zest of, plus 2 tbsp juice)
  • To Serve
  • Salad leaves
  • Fresh dill
  • Lemon wedges
Method

  • Boil a pan of water then add the asparagus. Simmer for 4 minutes. Drain and lay on kitchen paper to soak up any excess water.

  • Line a medium-sized foil container with cling film. Add a layer of the smoked salmon, with slices hanging over the container edges.

  • In a food processor, whizz together the golden roast salmon, prawns, butter, soft cheese, dill, and lemon zest and juice. Season well.

  • Put half the mixture in the tin and level the top. Cover with a layer of asparagus. Put the rest of the salmon mixture on top. Fold over the smoked salmon slices.

  • Cover with cling film and chill for at least 1 hour 30 minutes. Turn out and slice. Serve with the salad leaves, dill sprigs and lemon wedges.