Ingredient:
275 g (9 oz) thinly sliced smoked salmon
Black pepper
250 g (8 oz) low-fat soft cheese
125 g (4 oz) unsalted butter, softened
2 tbsp creamed horseradish
4 canned anchovy fillets
1-2 tbsp chopped fresh parsley or dill, or a mixture of the two
To serve:
Salad leaves, tossed in your favorite dressing
Lime or lemon wedges
500 G (1LB) LOAF TIN
Method:
Dampen the loaf tin and line with cling film, letting it overhang the sides. Divide the smoked salmon into four equal piles. Cover the base of the tin with a quarter of the salmon and sprinkle with black pepper.
Put the soft cheese, butter, horseradish, anchovies, and parsley or dill into a blender or food processor, season with black pepper, and work to a very smooth paste. Do not add salt. (If you haven’t got a blender or food processor, beat the mixture vigorously with a wooden spoon.)
Spread a third of the paste over the salmon in the tin and cover with a second layer of salmon. Continue alternating the layers, finishing with salmon. Tightly pull the cling film over the top and press down firmly. Refrigerate for at least 6 hours, preferably overnight.
To serve, put the terrine in the freezer for 30 minutes (this will make it easy to slice.) turn it out of its tin and discard the cling film, then cut into 16 thin slices. Serve 2 slices on each plate, on a bed of dressed salad leaves, with lime or lemon wedges for squeezing.
275 g (9 oz) thinly sliced smoked salmon
Black pepper
250 g (8 oz) low-fat soft cheese
125 g (4 oz) unsalted butter, softened
2 tbsp creamed horseradish
4 canned anchovy fillets
1-2 tbsp chopped fresh parsley or dill, or a mixture of the two
To serve:
Salad leaves, tossed in your favorite dressing
Lime or lemon wedges
500 G (1LB) LOAF TIN
Method:
Dampen the loaf tin and line with cling film, letting it overhang the sides. Divide the smoked salmon into four equal piles. Cover the base of the tin with a quarter of the salmon and sprinkle with black pepper.
Put the soft cheese, butter, horseradish, anchovies, and parsley or dill into a blender or food processor, season with black pepper, and work to a very smooth paste. Do not add salt. (If you haven’t got a blender or food processor, beat the mixture vigorously with a wooden spoon.)
Spread a third of the paste over the salmon in the tin and cover with a second layer of salmon. Continue alternating the layers, finishing with salmon. Tightly pull the cling film over the top and press down firmly. Refrigerate for at least 6 hours, preferably overnight.
To serve, put the terrine in the freezer for 30 minutes (this will make it easy to slice.) turn it out of its tin and discard the cling film, then cut into 16 thin slices. Serve 2 slices on each plate, on a bed of dressed salad leaves, with lime or lemon wedges for squeezing.
