Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys scottish smoked salmon terrine, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF is something that I’ve loved my whole life.
Easy Baked Homemade Chicken Nuggets–GF & Egg free options Tender ribs are smoked on your Traeger grill with a homemade rub and sauce! Atlantic Scottish salmon traditionally cured then lightly smoked over oak for a truly unique taste.
To get started with this particular recipe, we must first prepare a few components. You can have vickys scottish smoked salmon terrine, gf df ef sf nf using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Scottish Smoked Salmon Terrine, GF DF EF SF NF:
- Make ready 20 smoked salmon slices
- Take 500 grams smoked salmon
- Get 250 grams cream cheese (see my profile for a dairy-free cream cheese)
- Get 200 ml double/heavy cream / coconut cream
- Prepare 1 juice of half a lemon
- Take 1 tbsp fresh dill or parsley, finely chopped
- Take 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. Before this there were some types of smoked fish Scotland, as well as the other. Place salmon, butter, lemon juice, lemon zest, Worcestershire and red pepper flakes if used in a bowl.
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
Blend until you will get a smooth paste. Add salt and pepper to taste, blend shortly. In another bowl beat the cream to stiff peaks. Ready to serve. › See more product details. Neatly line the base and sides of the tin with two layers of smoked salmon.
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