- 500g fresh salmon
- 500g sliced smoked salmon
- 200g butter
- 300g cream cheese
- 450g natural yoghurt
- 4 tbsp chives, chopped
- Juice of 2 lemons
- Salt and ground black pepper
- Poach the fresh salmon and leave to one side.
- Line the terrine with the smoked salmon, leaving an overhang on each side.
- Blend the butter and cream cheese together until smooth then add the yoghurt and chives and mix well, taking care not to over-beat.
- Flake the poached salmon, chop any remaining smoked salmon and stir both into the mixture.
- Add lemon juice and seasoning then mix well. Spoon into the terrine, fold over the smoked salmon, cover with clingfilm and out into the fridge for several hours until firm.
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