Smoked Salmon Terrine
A very impressive dish for summer parties and gatherings! Prep time doesn't include chilling time.
Steps
Line a 900g loaf tin or 1.
4litre terrine dish with plastic wrap.
Beat the butter until very soft.
Dice the anchovies , and beat into the butter with the lemon zest and juice.
Mix in the dill , season with salt and pepper and set aside at room temperature.
Line the loaf tin or dish with salmon slices , making sure there is an over-hang of about 5cm around the sides.
Cover the bottom with more smoked salmon , then smear over a thin layer of butter.
Cover the butter with a layer of salmon.
Continue until the tin is full , finishing with a layer of salmon.
Fold the over-hanging salmon over the layered salmon.
Place another loaf tin weighted down with a couple of small tins or another terrine dish on top.
This will help press the layers together.
Refrigerate for several hours or preferably overnight.
Serve thin slices alongside a green salad accompanied with brown bread or bruscetta type bread.
Ingredients
smoked salmon, butter, anchovies, milk, lemon, lemon, juice of, fresh dill, salt and pepper