Ideally try to source long strips of smoked salmon (or smoked trout if you prefer): you’ll get a neater finish to the terrine. Inverawe smoked salmon and trout is hard to beat and if you sign up on email you’ll get notice of their promotions. You could also make individual parcels instead of one terrine.
- 4 sheets gelatine, about 7-8g
- 550g smoked salmon slices
- 2 tablespoons mayonnaise
- 5 large sprigs dill
- Juice of 1 lemon
- 350ml double cream
- 50g salmon caviar roe (plus extra for decorating if you like)
- Soak the gelatine in cold water for 5-10 minutes. Line a terrine with slightly overlapping slices of smoked salmon, leaving a few centimetres draping over the sides. You should have about 225g salmon left over.
- Place the remaining smoked salmon in a food processor and add the mayonnaise, dill, lemon juice and a little ground black pepper. Process to a smooth paste. With the motor still running pour in the double cream. Don’t over-process the mixture. As soon as the mousse is smooth spoon it into a mixing bowl.
- Lift the gelatine sheets out of the water and put in a small saucepan. Place over a low heat and melt. Leave for 1 minute to cool before stirring into the salmon mousse. Fold in the salmon caviar.
- Spoon the mixture into the terrine and smooth the surface. Fold the overhanging salmon over to cover the mousse. Cover with cling film and chill for at least 4-5 hours or until the terrine feels very firm to the touch. Turn out on to a serving plate and decorate with dill and more salmon caviar. Cut into thin slices with a very sharp knife and serve with melba toast.