Julie Goodwin’s smoked salmon terrine

Julie Goodwin's smoked salmon terrine

Photography by Brett Stevens. Styling by Yael Grinham.





Trim any brown edges from salmon. Process butter until pale and thick. Pat the anchovies dry with absorbent paper. Add the anchovies, rind, dill and capers to the butter; process until combined. Season to taste with salt and pepper.


Grease a 1-litre (4 cup) terrine mould or loaf pan with oil. Line the mould with a double layer of plastic wrap, with at least 6cm overhang on all sides.


Cover the base of the terrine with a layer of smoked salmon. Allow salmon to come up the sides of the mould and overhang. Using an off-set spatula, spread a thin, even layer of butter mixture over the salmon. Continue layers, alternating salmon and butter mixture until all the butter is used. Tuck overhanging salmon over the base of the terrine and wrap tightly with the overhanging plastic wrap.


Place a folded tea towel on top of the terrine and place some weights on top (for example, a couple of cans); refrigerate overnight.


Unwrap the top of the terrine; turn onto a board. Top with the extra capers and dill. Serve with toasted bread and lemon wedges, if desired.