Recipes
Recipes

Smoked salmon terrine

The unique taste of asparagus goes beautifully with salmon and prawns, and using two types of smoked salmon adds depth of flavour.

The unique taste of asparagus goes beautifully with salmon and prawns, and using two types of smoked salmon adds depth of flavour.

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(33 votes)
Cooking Time

Cook: 2 Hours

Cooking Time

Serves: 8

Cooking Time

Price: £2.30 per serving

Nutritional Information

Each 127g serving contains

Energy
1386kj
331kcal
17%
Fat
29g
High
41%
Saturates
15g
High
75%
Sugars
0.1g
Low
1%
Salt
1.9g
High
32%
of your reference intake.
Typical energy values per 100g:
1091kj/261kcal

Ingredients

½ x 125g pack Extra Special Asparagus Tips

2 x 140g packs sliced Extra Special Scottish Smoked Salmon

200g pack Extra Special Golden Roast Scottish Salmon

145g pack Asda Cooked & Peeled Prawns

100g butter (softened)

150g Chosen by you Original Soft Cheese

4 tbsp chopped dill

1 lemon (finely grated zest of, plus 2 tbsp juice)

To Serve

Salad leaves

Fresh dill

Lemon wedges

Method

1
Boil a pan of water then add the asparagus. Simmer for 4 minutes. Drain and lay on kitchen paper to soak up any excess water.
2
Line a medium-sized foil container with cling film. Add a layer of the smoked salmon, with slices hanging over the container edges.
3
In a food processor, whizz together the golden roast salmon, prawns, butter, soft cheese, dill, and lemon zest and juice. Season well.
4
Put half the mixture in the tin and level the top. Cover with a layer of asparagus. Put the rest of the salmon mixture on top. Fold over the smoked salmon slices.
5
Cover with cling film and chill for at least 1 hour 30 minutes. Turn out and slice. Serve with the salad leaves, dill sprigs and lemon wedges.