Salmon and mackerel terrine

This no-cook Christmas starter recipe can be made in advance. We’re all for ease when it comes to Christmas entertaining, which is why this salmon and mackerel terrine recipe is a festive lifesaver.

350 g smoked salmon, in long slices
200 g full-fat cream cheese
125 g hot-smoked mackerel, skinned and flaked
finely grated zest 1-2 lemons, to taste
2 tbsp. freshly chopped dill
25 g cornichons, finely chopped
300 ml double cream
lemon wedges and bread, to serve

1. Line a 900g loaf tin with clingfilm, allowing the excess to hang over the edges. Line the tin with some of the salmon so there are no gaps
2. Put the cream cheese and mackerel into a food processor. Whizz until well combined. Tip into a bowl and stir in the lemon zest, dill, cornichons and plenty of pepper. In a separate bowl, lightly whip the cream until it just holds its shape, then fold through the fish mixture.
3. Spoon the filling into the lined tin and press down. Fold over any overhanging salmon and cover the filling with the remaining slices. Fold over the clingfilm, then wrap the whole tin well in more clingfilm. Chill overnight.
4. To serve, peel off clingfilm to expose the top layer of salmon. Put a serving plate over the terrine, then invert. Remove the tin and peel away the clingfilm. Serve in slices with lemon wedges and bread.

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