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.
(33 votes)
Cook: 2 Hours
Serves: 8
Price: £2.30 per serving
Nutritional Information
Each 127g serving contains
Energy
1386kj
331kcal
1386kj
331kcal
17%
Fat
29g
29g
High
41%
41%
Saturates
15g
15g
Med
75%
75%
Sugars
0.1g
0.1g
Low
1%
1%
Salt
1.9g
1.9g
High
32%
32%
of your reference intake.
Typical energy values per 100g:
1091kj/261kcal
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)
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.