Smoked Salmon Terrine with Cream Cheese

Total time: 3hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 829 Kcal, 52g Protein, 6g Carbohydrates, 66g Fat


  • 800 g smoked salmon cut into slices
  • 4 dl full cream
  • 1 bag instant gelatine
  • 250 g cream cheese, plain (e.g. Coop organic cream cheese)
  • 1.5 tbsp. lemon juice
  • salt and pepper to taste
  • 0.5 bunch chervil
  • 0.5 bunch tarragon
  • 1 bunch dill


  • Cover the base and rims of the prepared tin with approx. 200g of salmon strips and set aside 3 strips for the lid. Place the tin in the fridge. Finely puree the remaining salmon with 100 ml of cream. Beat the cream cheese until smooth. Beat the remaining cream until stiff, stirring in the gelatine and stir into the cream cheese. Combine 2/3 of the mixture with the salmon mixture, add the lemon juice and season. Roughly chop the chervil and tarragon and stir in to the mixture. Finely chop the dill and combine with the remaining third of the cream cheese mixture.
  • Spread half the salmon mixture over the base of the tin, then add the cream cheese mixture followed by the remaining salmon mixture, smoothing each layer flat. Top with the reserved strips of salmon, cover with cling film and chill for approx. 3 hours. Remove the terrine from the tin, remove the cling film and cut into slices.

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