Month: September 2017

Month: September 2017

Salmon Terrine

Sunflower oil for greasing, 500-600g sliced smoked salmon, 200g tub crème fraîche, 2 x 280g tubs full fat cream cheese (we like Philadelphia), Finely grated zest and juice 1 lemon, 1½ tbsp grated horseradish from a jar, 2 fillets (about 200g) hot-smoked salmon