Shamon Salmon Terrine

Creamy without the cream!


500gr smoked wild salmon, thinly sliced

500gr fresh wild salmon, poached

200gr organic butter, softened

450gr organic natural yogurt

A few sprigs of chives, finely chopped

The juice of 2 lemons, hymalayan rock salt, ground black pepper


Line a terrine mould with the sliced smoked salmon, leaving the salmon overhanging on each side.

Finely chop the remaining smoked salmon and put into a bowl.

Flake the poached salmon into the same bowl.

Add the butter to the fish along with the yoghurt and chives.

Mix well and season with salt, pepper and lemon juice.

Spoon into the terrine, making sure it is filled to the top.

Fold the overhanging salmon in, cover with cling film and refrigerate for a couple of hours until firm.

Slice and serve with a side rocket salad and/or pickled cucumbers.




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