Kilnsey Terrine
Ingredients
225g/8oz Smoked Salmon
225g/8oz Smoked Trout
200g/7oz Cream Cheese
60g/2 ½oz Chopped Smoked Salmon
60g/2½ oz Chooped Chives
3 tbsp mayonnaise
1 tbsp Horseraddish Sauce
30ml Lemon Juice
Vegetable Oil
100ml/4 fl oz approx. boiling water
2 heaped dessert spoonfuls of powdered gelatine
Intro and Method
Serves 6-8
1. Using the vegetable oil carefully grease and line a small loaf tin with cling film making sure to put it well over the edge of the tin.
2. Using the whole sliced smoked salmon, line the loaf tin carefully also leaving it well over the edge. Set aside in the fridge.
3. In a small mixing bowl mix the mayonnaise with the horseradish sauce, then add the smoked trout and lemon juice and mix together.
4. In another bowl mix the cream cheese, the chopped smoked salmon and the chopped chives.
5. To the boiling water add the gelatine powder and whisk, add this to the smoked trout mixture and mix well.
6. Put the first layer of smoked trout mixture into the lined loaf tin, then put in the layer of cream cheese mix, and then finish off with the remaining trout mixture.
7. Carefully fold over the overlapping smoked salmon and the cling film to cover the top of the terrine.
8. Place in the fridge for at least two hours to set.
Serve sliced thinly with a green salad and mayonnaise.
Source of Recipe
Kevin Warner
Kilnsey Park Estate Shop and Restaurant,
Kilnsey, Skipton, BD23 5PS
Tel 01756 752150
web site www.kilnseypark.co.uk (www.kilnseypark.co.uk)
Recipe supplied by the Yorkshire Regional Food group (www.yorkshirepantry.co.uk (www.yorkshirepantry.co.uk))
