Salmon and Mackerel Terrine

Name: Salmon and Mackerel Terrine
Prep time: 20 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 350 g Scottish smoked salmon, in long slices; 200 g full-fat cream cheese, such as Philadelphia; 125 g hot-smoked mackerel, skinned and flaked; finely grated zest of 1-2 lemons, to taste; 2 tbsp. freshly chopped dill; 25 g cornichons, finely chopped; 300 mL double cream; lemon wedges, to serve

You can use any hot-smoked fish you like for the creamy filling.

By The GH Kitchen TeamPublished: 08 November 2011

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Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

413

Ingredients

350 g Scottish smoked salmon, in long slices
200 g full-fat cream cheese, such as Philadelphia
125 g hot-smoked mackerel, skinned and flaked
finely grated zest of 1-2 lemons, to taste
2 Tbsp. freshly chopped dill
25 g cornichons, finely chopped
300 ml double cream
lemon wedges, to serve

Directions

1. Step 1
  Line a 900g loaf tin with clingfilm, allowing excess to hang over edges. Then line the tin with some of the salmon slices so there are no gaps.
2. Step 2
  Put cream cheese and mackerel into a food processor. Whiz until well combined. Empty into a bowl and stir in lemon zest, dill, cornichons and plenty of pepper. In a separate bowl, lightly whip cream until it just holds its shape, then fold through the fish mixture.
3. Step 3
  Spoon filling into the lined tin and press down. Fold over any overhanging salmon, then cover filling with remaining salmon. Fold over clingfilm, then wrap whole tin well in clingfilm. Chill for at least 4hr, or ideally overnight.
4. Step 4
  To serve, peel off clingfilm to expose the top layer of salmon. Put a serving plate over the terrine, then invert. Lift off tin and peel off clingfilm. Serve in slices with lemon wedges and bread or melba toasts.

Per Serving:

Calories: 413
Total carbs: 1 g
Sugars: 1 g
Total fat: 39 g
Saturated fat: 21 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time