- Canola Oil (for greasing)
- 600g Smoked Salmon
- 200g Creme Fraiche
- 560g Creme Cheese
- Zest and juice of 1 lemon
- 1 1/2 Grated horseradish
- 2 Fillets hot smoked salmon
- 1/2 Bunch fresh chives (finely chopped)
- Bunch of fresh dill (finely chopped)
- 2 Tbsp. Peppercorns (lightly bashed)
- For the Quick Pickled Celery
- 30ml Cider vinegar
- 30g Caster sugar
- 4 Large celery sticks (chopped)
- Capers and fresh baguette slices to serve
You will also need a 1.25 liter loaf tin or terrine, another loaf tin/terrine (or piece of card cut to fit the top) and weights.
- To make the quick pickled celery, mix the vinegar and sugar in a glass bowl, add 2 large pinches of salt & the celery; toss well & set aside for 1 hour.
- Grease & line a 1.25 liter long tin with cling film leaving lots of overhang. Cover the base of the tin with smoked salmon slices (this will be the top when its turned out). Line the sides of the tin with more salmon, overlapping and overhanging slightly.
- Mix the creme fraiche and cream cheese in a food processor with the lemon zest, horseradish & 1 of the hot smoked salmon fillets. Season well with salt & pepper.
- Add the herbs, spring onions and peppercorns to the creamy mixture, then flake in the remaining hot-smoked salmon and mix with a spoon.
- Spread 1/3 of the cheese mixture into the tin, the sprinkle half the pickled celery on top (drained of the liquid). Spread another 1/3 of the cheese mixture followed by the remaining celery. Top with remaining cheese mixture.
- Lay the rest of the salmon slices on top, then fold over the overhanging salmon.
- Cover with the overhanging cling film to close. Put the second loaf tin or card on top & weigh down with evenly spaced weights or tins. Leave in fridge overnight.
- Take the terrine out of the fridge 10 min before serving. Unwrap the cling film, then gently invert onto a platter. Serve with capers and fresh bread.