Smoked salmon and asparagus terrine


400g smoked salmon

400g cream cheese

50g double cream

4 thick stems asparagus

20g chopped coriander, stalks removed

1 small lemon, zest only

freshly ground black pepper


Line a loaf tin with cling film. Line the base and sides with half the salmon making sure you leave some overhang and that there are no holes in the salmon. Coat the bottom and sides with the chopped coriander saving some for the top.

Blanch the asparagus for a few minutes and leave to cool in ice water.

In a bowl, combine the cream cheese, cream, lemon zest, black pepper and the rest of the fish (chopped – saving one slice for the top which will be the base) until it’s well mixed. Add half to the base, pushing the mixture into the corners and lay the asparagus spears on top. Then add the rest of the cream mixture and smooth off, sprinkling the remaining coriander on the top. Add the last piece of salmon to the top and use the cling film to close and seal the terrine.

Chill in the fridge for at least 6 hours. To serve loosen around the edges and turn out onto a plate, cut into slices and serve with melba toast and lemon. This terrine is great as a starter, a part of a buffet or on a picnic.

Char’s tip – this can be quite calorific, so use light cream cheese instead of normal.