Asparagus & Hot Smoked Salmon Terrine

267-1112This terrine looks very professional and impressive, and yet is so easy to make.


10 thin asparagus spears, trimmed to fit length of pan
2 large and long leeks
1 tablespoon butter
2 (250g) packages Philadelphia Cream Cheese, softened
100g Burren hot smoked Organic Honey-glazed Salmon with Lemon and Pepper, finely chopped
rind of ½ lemon, grated
juice of ½ lemon
1 tablespoon horseradish
Salt and pepper, to taste


  1. Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender. Remove and plunge into cold water, drain well.
  2. Finely chop the white section of the leeks to give 1 cup. In a large pan, melt the butter, add white leeks and cook for 2 minutes or until soften, cool.
  3. Slice the green section lengthwise into long ribbon like leaves. Blanch in boiling water for 1-2 minutes or until softened, then plunge into cold water, drain well.
  4. Combine the Philadelphia with the Burren organic hot smoked honey-glazed salmon, lemon rind, lemon juice, horseradish, and seasonings in a large bowl until well mixed.
  5. Line an 11cm x 21cm loaf pan with plastic wrap.
  6. Layer the leek ribbons across the pan ensuring they overlap by 1 cm.
  7. Spoon half the Philadelphia mixture evenly into the pan, top with the asparagus spears, then spoon in the remaining Philadelphia.
  8. Fold the leek ends over the filling to enclose, trim if necessary.
  9. Chill until firm. Invert onto a serving plate. Serve sliced.

Bon appetit!