Smoked Salmon Terrine


Sep 25, 2023

1 min read

Smoked Salmon Terrine
1 no Unsliced Side of Smoked Salmon​
400 gr Anchor Cream Cheese
150 gr Western Star Unsalted Butter
35 gr Anchovies 
Aniseed Cauliflower​
1 head Purple Cauliflower​
150 ml Pernod​
150 ml Olive Oil​
1 no Star Anise ​
0.5 no Minced garlic​
50 gr Pomegranate​
    Salt and pepper
Smoked Salmon Terrine
  1. Cut the smoked salmon length ways in to 1cm strips ​
  2. If needed square off smoked salmon strips so they 1cm x 1cm ​
  3. In a mixer soften Anchor cream cheese for 3-5mns​
  4. Added Soften Western Star Unsalted Butter and mix till smooth​
  5. Add Anchovies and mix till incorporated ​
  6. Line terrine mould with sliced gravlax​
  7. Spread a thin layer of Anchor cream cheese and Western Star Unsalted Butter  mix on salmon stips and layer the terrine, ensuring there is cream cheese mix on each layer of the salmon​
  8. Repeat process till terrine is full. ​
  9. Wrap tightly in cling film and chill ​
  10. Cut to desired thickness and serve  
Aniseed Cauliflower
  1. Core cauliflower and cut in to small florets​
  2. In pot and olive oil and add cauliflower and garlic and sweat off​
  3. Add pernod and cook till al dente ​
  4. Season with salt and pepper​
  5. Once chilled add pomegranate 



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