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SPAR
Christmas Kitchen

Salmon & Pate Terrine

Salmon & Pate Terrine

Delicate layers of luxury — our Salmon & Pâté Terrine is a festive showstopper.

At a Glance

Servings:

4-6 People

Difficulty:

Easy

Prep Time:

15 - 20mins

Cooking Time:

2 - 4 hours (Overnight for best results)

What you'll need:

  • William Carr Smoked Salmon (40g)
  • Horgan’s Brussels or Duck Pâté (175g)
  • Philadelphia Soft Cheese (165g)
  • Optional: lemon juice, black pepper, cucumber slices

Method:

  1. Line a small loaf tin or ramekin with cling film, leaving enough overhang to fold over the top. Then layer with smoked salmon slices, slightly overlapping to cover the base and sides.
  2. In a bowl, mix together the Horgan’s pâté and Philadelphia soft cheese until smooth. Add a squeeze of lemon juice and some cracked black pepper if desired.
  3. Spoon the mixture into the lined tin, pressing it down firmly so there are no air pockets.
  4. Fold the overhanging salmon over the top and chill in the fridge for 2–4 hours (or overnight) to set.
  5. When ready to serve, turn it out onto a plate, peel off the cling film and slice. Serve with crackers or toasted baguette slices. Garnish with sliced Cucumber if available