Ingredients:

  • 12 oz (350g) Skinless Salmon Fillet
  • 1 tbsp Fresh Dill, chopped
  • Zest of 1 whole Lemon
  • Salt and White Pepper, to taste
  • 8 oz (250g) Thinly Sliced Smoked Salmon (Lox)
  • 8 oz (225g) Cream Cheese (full fat, softened)
  • ½ cup (120 ml) Crème Fraîche or Sour Cream
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Chives, finely chopped
  • 3 Unflavored Gelatine Sheets (or 2 tsp powder)
  • ¼ cup (60 ml) Boiling Water or Dry White Wine

Instructions:

  1. Prepare the Fresh Salmon: Season the salmon fillet with salt, pepper, dill, and lemon zest. Bake or gently poach until cooked through (internal temperature 145°F/63°C). Flake the cooked salmon finely with a fork and allow it to cool completely.
  2. Bloom the Gelatine: Place gelatine sheets in a shallow bowl of cold water for 5 minutes until pliable. Squeeze out the excess water. Dissolve the softened gelatine by stirring it into the ¼ cup of boiling water or wine until fully clear. Set aside to cool slightly.
  3. Line the Mold: Line a 9x5 inch loaf pan with two large sheets of plastic wrap, ensuring significant overhang. Line the entire interior surface, including the base and walls, with the smoked salmon slices, overlapping them slightly. Reserve a few slices for a central layer.
  4. Create the Mousse: In a large bowl, beat the softened cream cheese and crème fraîche until completely smooth and lump-free. Incorporate the lemon juice and chives.
  5. Bind the Mousse: Slowly drizzle the slightly cooled, dissolved gelatine mixture into the mousse base while continuously whisking to ensure even distribution.
  6. Assemble the Filling: Gently fold the cooled, flaked fresh salmon into the mousse mixture until just combined. Taste and adjust seasoning.
  7. Layer the Terrine: Spoon half of the mousse mixture into the smoked salmon-lined pan, spreading it evenly. Lay the reserved smoked salmon slices over the mousse layer, then top with the remaining mousse mixture. Smooth the top surface.
  8. Seal and Chill: Fold the overhanging smoked salmon slices over the top of the mousse, followed by the overhanging plastic wrap, sealing the terrine tightly. Refrigerate for a minimum of 6 hours, or ideally overnight, until firm.
  9. Unmold and Slice: Just before serving, unwrap the top, invert the terrine onto a serving platter, and carefully remove the plastic wrap. Slice the terrine using a very sharp knife dipped in hot water and wiped clean between each cut.