Smoked Salmon & Beetroot Terrine
There’s something magical about the jewel-like colours of beetroot against silky smoked salmon — it feels like Christmas on a plate. This terrine looks restaurant-worthy but is surprisingly straightforward to assemble at home. A slice with a spoonful of horseradish cream and a little toasted sourdough will set the tone for a truly festive feast.
Ingredients (serves 6–8 as a starter)
- 400g smoked salmon slices
- 3 medium cooked beetroots, peeled and finely diced
- 200g cream cheese
- 100ml double cream
- Zest of 1 lemon
- 1 tbsp prepared horseradish
- Small bunch dill, finely chopped
- Sourdough, to serve
Method
- Line a small loaf tin with clingfilm, leaving plenty overhanging.
- Lay smoked salmon slices across the base and sides, slightly overlapping, leaving enough hanging over the edges to fold back later.
- Mix cream cheese, double cream, lemon zest, horseradish, and half the dill until smooth. Season lightly.
- Spread a thin layer of the cream mixture into the lined tin, then scatter over some beetroot. Repeat layers until all ingredients are used.
- Fold over the overhanging salmon to seal. Cover with clingfilm, press down gently, and chill overnight.
- To serve, invert onto a plate, peel off the clingfilm, and slice thickly.
Serving Tip: Scatter with extra dill and serve with sliced sourdough or crisp crackers.
Make Ahead: Best made the day before — a stress-free starter.
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