Salmon & Beetroot Terrine
TOTAL TIME: 3 HOURS 30 MINUTES
Olive oil to grease
400 g smoked salmon
Zest of 1 lemon
2 tbsp horseradish cream
360 g cream cheese
20 g dill, chopped plus extra to serve
Salt and pepper
450 g beetroot slices
Grease and line a 19 cm x 9 cm x 6 cm loaf tin or terrine with plastic wrap, leaving plenty of overhang to wrap the terrine.
Line base and sides of tin with about 175 g of the salmon, ensuring there are no gaps.
Mix lemon zest, horseradish, cream cheese and dill with salt and pepper.
Put one quarter of the mix into the tin and use the back of a spoon to flatten it out.
Drain beetroot well and then pat it as dry as possible with paper towel. Add a single layer of beetroot to the top of the cream cheese mixture.
Add another layer of cream cheese mix, then top with a layer of smoked salmon. Fill with more cream cheese mix (reserving enough for another layer), and top with another layer of beetroot.
Spoon remaining cream cheese over the top and use remaining salmon to cover the top.
Fold plastic wrap over the top and chill for at least 3 hours before serving.
To serve: turn out the terrine and unwrap the plastic wrap. Garnish with dill and a good crack of black pepper. Serve with salad.