Salmon Terrine Print

Salmon and crab

Serves 4

1 lemon, juiced
1 heaped tsp horseradish
110g smoked trout
250g sliced smoked salmon
200g cream cheese
handful fresh dill

Equipment: ½lb loaf tin or ramekins.



  1. Line the ½lb loaf tin with clingfilm.  A good trick is to wet the tin first so the clingfilm sticks to it.
  2. Next, over the layer of clingfilm, line the tin with sliced smoked salmon (ensuring that you leave enough salmon hanging over the edges to fold over at the end).
  3. In batches, blitz ½ the smoked salmon and all the trout with the cream cheese.
  4. Put all the mixture in a bowl, season with lemon, horseradish, salt and pepper.
  5. Put into the lined tin, and fold over the overhanging salmon slices.
  6. Chill very well in the fridge for 1 hour until set.
  7. Remove from the fridge immediately before slicing and use a serrated knife dipped in a jug of boiling water for a nice clean slice (wipe the knife clean with paper towel between each slice).

Note:  You may also add a layer of blanched asparagus spears or deseeded cucumber.




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