Salmon and Asparagus Terrine

A stunning chilled terrine featuring fresh and smoked salmon layered with tender asparagus spears and creamy herb-infused filling.

Seafood Appetiser Salmon Asparagus Dinner Party Cold Starter

Estimated Nutrition

Calories

322

kcal / serving

2575.6 kcal total

Carbs

2.6g

per serving

20.8 g total

Fat

28.1g

per serving

224.5 g total

Protein

14.8g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Cream Cheese

full-fat

Butter

softened

Fruits

tbsp

Lemon Juice

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Chives

freshly chopped

Seafood

150

Salmon

fresh fillet

350

Smoked Salmon

sliced

Vegetables

stems

Asparagus

thick stems, woody ends removed

Cress

to serve

Method

Preheat the oven to 180°C.

Wrap seasoned fresh salmon in foil and bake for 12-15 minutes until opaque.

Boil asparagus for 3-4 minutes, then cool in ice-cold water and pat dry.

Line a 450g loaf tin with a double layer of cling film and smoked salmon slices.

Blend remaining smoked salmon, cooked salmon, cream cheese, butter, chives, and lemon juice until smooth.

Layer half the salmon mixture, the asparagus, and the remaining mixture into the tin.

Cover and chill in the fridge for at least six hours before slicing and serving with cress.