Serves 10 – 12
You will need:
-800 gram loaf tin
– 150 gram smoked salmon
-200 – 250 gram Philadelphia Cream Cheese
-400 gram hot smoked salmon
-1 tspn smoked paprika powder
– 1 tspn horse radish
– 2 tbspn chopped dill
– 2 boiled eggs
– small sized daikon radish
– Black cod roe
– Orange cod roe
- Brush the inside of the loaf tin with a dab of olive oil before covering it with plastic wrap. This will facilitate plating the terrine once it is done.
- Once you have covered the inside of the loaf tin with plastic wrap, make sure that you leave ample amount of plastic wrap overhang so that you will be able to pull the terrine out of the loaf tin.
- Finely slice thin slices of the Daikon radish and place them decoratively in any shape or form you choose. This will act as surface decoration once you flip the terrine out of its form and onto a plate.
- Line the terrine with slices of the smoked salmon, leaving half of the slice hanging outside of the loaf tin. Why? because once you are done with the filling process, you will fold over the smoked salmon overhang. Leave no gaps. Should there be gaps either on the bottom of the loaf tin before filling it or on the surface after you have filled it, simply take once slice of salmon and cover the gap.
- Mix Cream cheese, hot smoked salmon, and spices (except the chopped dill) in a food processor. Do not mix it too long so as to not lose all texture.
- Chop your two boiled eggs and add into the filling along with the chopped dill.
- salt and pepper the filling according to taste.
- Start filling the salmon lined loaf tin until it is full.
- Fold over the smoked salmon overhang.
- cover with plastic wrap and place in refrigerator for 4 – 6 hours (if you make the terrine the night before it is even better)
- Once you take it out from the fridge, you can garnish it with small dill twigs and small little dollops of black and orange Cod Roe.
Enjoy the terrine with some baguette slices, crackers, or even a good salad on the side!