Individual Salmon Terrines
- 500g smoked salmon slices
- 300g crème fraîche
- 100g soft cream cheese
- 5 tbsp fresh lemon juice
- 2 tsp finely chopped fennel
- 3 tbsp olive oil
- 1 tsp sugar
- 1 thinly sliced cucumber
- Finely chopped dill
- Whizz together 200g of salmon, the crème fraîche and the cream cheese in a food processor and scoop into a bowl. Mix in 2 tbsp of lemon juice, some seasoning and the fennel. Lightly oil 8 x 100ml ramekins and line with the remaining sliced salmon, letting the slices overhang the edges. Spoon in the pate mixture and fold over the salmon to cover. Cover with film and chill for 2 hours.
- Mix the remaining lemon juice, sugar and olive oil together and divide the cucumber between plates. Turn out the terrines onto the cucumber slices and garnish each with a dill sprig. Sprinkle with chopped dill and add a spoonful of the dressing - the perfect festive starter!
20 mins
8 serving