Just look at this individual smoked salmon terrine. So tasty and a dish that will impress your friends at any dinner party. Hot and cold smoked salmon, cream cheese with chives, and even topped with a little caviar. Yum!
Next, oil the inside of your ramekins and cover the inside with clingfilm, making sure the clingfilm overlaps the top of the ramekin.
Now, cover the inside of the ramekin with smoked salmon slivers making sure they cover the full ramekin and overlap the top.
Next, make the filling by taking the remainder of the smoked salmon and the hot smoked salmon and pulse blitzing it in your blender for a couple of seconds. Then add the cream cheese, creme fresh, lemon juice, chives and seasoning and do the same. Remember, only for a couple of seconds.
Once you have checked the seasoning in the filling spoon this into the smoked salmon casing to a level top.
Now, fold the overlapped smoked salmon to cover the filling.
Next, do the same with the clingfilm.
Finally, cut a piece of cardboard just smaller than the top of the ramekin and place on top of the clingfilm. Add a jar or tin for weight and leave in the fridge overnight to set.
To serve, simply remove the smoked salmon terrine from the ramekin and place on a bed of sliced cucumber. Top the terrine with the optional caviar and dill and there you go. Smoked salmon terrine. Yum!
