Smoked salmon and boursin terrine

Name: Smoked salmon and boursin terrine
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 80 g pack Boursin, Ail Et Fines Herbes; 200 mL tub organic crème fraîche; 2 level tbsp freshly chopped dill; 1 level tbsp Hot Horseradish; 500 g (1lb 2oz) oak-smoked salmon; 1⁄2 cucumber, halved lengthways and seeds scooped out

This triple-tested smoked salmon and boursin terrine is easy to assemble and looks impressive.

By The GH Kitchen TeamPublished: 01 December 2001

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Yields:

Prep Time:

25 mins

Total Time:

25 mins

Ingredients

80 g pack Boursin, Ail Et Fines Herbes
200 ml tub organic crème fraîche
2 level tbsp freshly chopped dill
1 level tbsp Hot Horseradish
500 g (1lb 2oz) oak-smoked salmon
1&#8260;2 cucumber, halved lengthways and seeds scooped out

Directions

1. Step 1
  Put the Boursin, crème fraîche, dill and horseradish into a bowl. Season generously with salt and freshly ground black pepper, then stir together until thoroughly mixed. Cover and chill in the fridge while you're preparing the next step.
2. Step 2
  Line a 900g (2lb) loaf tin with clingfilm, making sure there's enough to hang over the sides of the tin. Neatly line the base and sides of the tin with two layers of smoked salmon. Using a vegetable peeler, slice the cucumber lengthways into strips and arrange half on top of the salmon.
3. Step 3
  Spoon half the Boursin and dill mixture on top of the cucumber slices, smooth over using the back of the spoon, then top with two layers of smoked salmon and the remaining cucumber slices. Add the remaining Boursin mixture and smooth over.
  
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Per Serving:

Calories: 230
Total carbs: 1 g
Total fat: 18 g
Saturated fat: 10 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