Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, vickys scottish smoked salmon terrine, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is something that I have loved my whole life.
Make it even better by adding crispy chopped bacon to the cream cheese! For more follow the hashtag #RachaelRayShow. You can cook Vickys Halloween Stuffed Slugs!
To get started with this recipe, we must prepare a few ingredients. You can cook vickys scottish smoked salmon terrine, gf df ef sf nf using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:
- Get 20 smoked salmon slices
- Get 500 grams smoked salmon
- Get 250 grams cream cheese (see my profile for a dairy-free cream cheese)
- Make ready 200 ml double/heavy cream / coconut cream
- Prepare 1 juice of half a lemon
- Take 1 tbsp fresh dill or parsley, finely chopped
- Prepare 1 pinch cayenne pepper
- Make ready 1 salt & pepper to taste
- Prepare 1 oil for greasing
Prepare for the terrine by making the clarified butter. Melt the butter completely in a saucepan. Scottish Smoked Salmon Company Importing Salmon smoked salmon smoked trout finnan haddies kippers smoked haddock. A rich, creamy smoked salmon pate with a hint of nutmeg which makes it a delicous Christmas dinner starter.
Steps to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:
- Grease a loaf tin with the oil and line with cling film, give it a big overhang. You can make one big terrine or individual ones if you use smaller mini loaf moulds which is nice
- Line the tin evenly with the sliced salmon, letting the slices slightly overlap eachother, again leaving enough overhang on both sides so the salmon can be wrapped around the bottom of the filling. Cut off any excess and put to one side
- Flake the smoked salmon into a food processor. Add any slice trimmings, the cream cheese and lemon juice and purée. Once you have a smooth paste add the double cream and cayenne and blitz again briefly being very careful not to overwork the mixture. Season to taste and fold in the chopped herbs
- Scrape the mixture into the terrine. Fold the smoked salmon slices over to neatly cover the filling. Top with a sheet of cling film and chill for at least six hours, ideally overnight
- Turn out onto a chopping board and take off the cling film. Slice to serve and garnish with some of the herbs and a slice of lemon
Use the thick smoked salmon - you'll be able to get it at any supermarket fish counter. A terrine of Scottish smoked salmon cooked three ways - roast flakes surrounded by a delicate salmon and dill mousse, topped with smoked slices. Place salmon, butter, lemon juice, lemon zest, Worcestershire and red pepper flakes if used in a bowl. Blend until you will get a smooth paste. Add salt and pepper to taste, blend shortly.
So that’s going to wrap this up with this special food vickys scottish smoked salmon terrine, gf df ef sf nf recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
