Recipe IngredientsCucumber jellies add a modern edge to this salmon starter.
- about 600g smoked salmon in long slices
- 1 cucumber, unpeeled
- 2 tbsp chopped fresh dill, plus extra to sprinkle
- 5 leaves gelatine
- juice of ½ lemon oil, to grease
- 500g full-fat cream cheese
- finely grated zest and juice of 1 lemon
- 150g hot smoked salmon, skinned and flaked.
- To make jelly, trim ends off cucumber; roughly chop. Whizz in a food processor with the dill and 100ml water until the mixture is as smooth as you can get it, then empty into a pot. Submerge gelatine in mixture; leave to soften for 5 minutes.
- Heat cucumber mix, stirring occasionally, until gelatine dissolves. Meanwhile, place a sieve over a large jug; line with a layer of kitchen paper. Stir lemon juice and a large pinch of salt into cucumber mix. Strain through paper-line sieve, allowing it to drip through. Set aside to cool.
- Line a loaf tin or small serving dish with a double layer of clingfilm; lightly grease with oil. Pour in cucumber mix and sprinkle with a little dill. Chill until set.
- For the salmon millefeuille, put the filling ingredients into the (cleaned-out) food processor and whizz until smooth. Check seasoning and set aside.
- Line a 900g loaf tin with a double layer of clingfilm, making sure there is excess hanging over the sides. Line tin with a layer of smoked salmon slices, overlapping slightly to cover. (Leave some excess hanging over sides of tin.)
- Spoon in one-third of the filling and level. Top filling with a single layer of smoked salmon. Repeat layer twice more, ending with a smoked salmon layer. Fold salmon hanging over edge of tin into the middle and cover with clingfilm. Chill for atleast 5 hours, or ideally overnight.
- Remove top clingfilm from salmon and invert on to serving . Lift off tin and peel off clingfilm. Invert jelly on to a board and cut into 1,5cm cubes; arrange around terrine in slices (use serrated knife), with jellies and toast into Christmas-tree shapes.