terrine

Gleneagles terrine

The queen's favorite pate
Pin Recipe
Print Recipe
Prep Time: 1 hour
Course: Appetizer, Breakfast
Cuisine: French
Keyword: fish, pate, salmon
Servings: 8
Carbohydrates: 2g

Ingredients

  • 900 g smoked salmon (thinly sliced and divided)
  • 450 g smoked trout
  • 450 g smoked mackerel
  • 700 g unsalted butter (softened and sliced into six sticks)
  • 1 tbsp dill (finely chopped)
  • 1 tbsp chives (finely chopped)
  • 1 tsp lemon juice

Instructions

  • Line a 500 g loaf tin with plastic wrap, overlapping the sides. Take half of the salmon and line the sides and bottom. Important: overlap the top edge by two inches.
  • Place the trout in a food processor and chop finely; add 2 peaces of the butter, dill and lemon juice. Chop again. After carefully spread the trout in a loaf tin and smooth the top. Place in the freezer for 10 minutes.
  • Chop the mackerel finely into the food processor. Add two sticks of butter and blend until smooth. Take the loaf tin and spread mackerel on top of the trout layer. And back the loaf tin in the freezer for 10 minutes or more.
  • Place remaining salmon in the food processor and chop it finely. Add two sticks of butter, chives and blend. Spread the smoked salmon on top of the mackerel.
  • Fold the overlapping pieces of smoked salmon. Then cover with plastic wrap, and leave for 5 hours, better for overnight.
  • Lift off top plastic wrap. Slice the terrine. Eat with salad leaves, with keto crackers or keto bread

Nutrition

Serving: 1serving | Calories: 962kcal | Carbohydrates: 2g | Protein: 51.5g | Fat: 83g