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Smoked salmon Terrine

1 12 kg smoked salmon, sliced
175 g butter
55 g anchovies, soak in
milk, 5 minutes
grated zest 1 lemon
12 lemon, juice of
2 tablespoons chopped fresh dill
salt and pepper


Line a 900g loaf tin or 1. 4litre terrine dish with plastic wrap. Beat the butter until very soft. Dice the anchovies, and beat into the butter with the lemon zest and juice. Mix in the dill, season with salt and pepper and set aside at room temperature. Line the loaf tin or dish with salmon slices, making sure there is an over-hang of about 5cm around the sides. Cover the bottom with more smoked salmon, then smear over a thin layer of butter. Cover the butter with a layer of salmon. Continue until the tin is full, finishing with a layer of salmon. Fold the over-hanging salmon over the layered salmon. Place another loaf tin weighted down with a couple of small tins or another terrine dish on top. This will help press the layers together. Refrigerate for several hours or preferably overnight. Serve thin slices alongside a green salad accompanied with brown bread or bruscetta type bread.

Source: www.food.com