Betty's Smoked Salmon Terrine

Betty's Smoked Salmon Terrine Recipe

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Betty Bramanis


A no cook terrine, perfect to serve when you have guests you want to impress. Serve with a light salad or with an array of crackers.

Buttery smoked salmon layered with a tart creamy lemon and dill filling - this needs to be made a day ahead of serving.


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Makes 10 slices
30 Min
24 Hr


  • ·
    16 slices good quality smoked salmon (just over a pound - 600g)
  • ·
    1 pound (500g) creamed cheese
  • ·
    1 tablespoon finely ground lemon zest
  • ·
    3 tablespoons lemon juice
  • ·
    1/2 cup finely chopped fresh dill
  • ·
    2 tablespoons pure cream
  • ·
    1/4 teaspoon freshly ground pepper

How to Make Betty's Smoked Salmon Terrine


  1. Grease and line a small loaf tin with cling wrap, leaving a couple of inches (5cm) of over hang for ease in removing.
  2. In a food processor, blitz the creamed cheese, cream, lemon zest, juice, dill and pepper until creamy and smooth.
  3. Cover the base of the loaf tin with a slice of salmon. Top with a couple of table spoons of the creamy mix. Repeat. Finish with a layer of salmon.
  4. Cover with cling wrap and pop into the fridge over night. Serve in thin slices.

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