Smoked Salmon Terrine

Name: Smoked Salmon Terrine
Cuisine: Scottish
Ingredients: 1 small egg white; freshly ground black pepper; juice of 1 lemon; 150 ml double cream, lightly whipped; 150 ml sunflower oil; a squeeze of lemon juice; 2 small red peppers, halved and deseeded; 2 large, unpeeled garlic cloves; 100 g thin-cut smoked salmon slices; 150 ml single cream; 1 x 6 g sachet of gelatine powder; 300 g smoked salmon trimmings; 300 g smoked salmon trimmings; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

This is a great dinner party starter, and I like it for a summer lunch in the garden too. The sweet, sharp red pepper sauce really sets off the flavour of the smoked salmon, and it looks beautiful on the plate. I often double the quantities and make a big, 25cm-long terrine when all the family are with us for Christmas.

Ingredients

100 g thin-cut smoked salmon slices
300 g smoked salmon trimmings
150

United Kingdom
Lunch
Dinner
Starter
Scotland
Christmas
Summer

Method

Line the loaf tin with enough cling film to hang well over the edges. Thin the smoked salmon slices by scraping them with the back of a knife, and use them to line the bottom and sides of your tin.
Put the smoked salmon trimmings into a food processor and blitz, pouring in the single cream as the motor is running. Blitz until smooth and season with plenty of fr