We want to thank Bord Bía for this recipe, the marketing organisation for the promotion of Irish food and drink.
500g Burren Cold Smoked Irish Organic Salmon, sliced
500g Burren Hot Smoked Salmon, plain
200g butter, softened
450g natural yogurt
4 tbsp chives, chopped
Salt and freshly ground black pepper
Juice of 2 lemons
Use the slices of the cold smoked salmon to carefully line a terrine mould, leaving the salmon overhanging on each side. The overhang needs to be sufficient to cover the terrine later.
Finely chop all remaining smoked salmon and put into a mixing bowl. Flake the hot smoked salmon into the same bowl. Beat the butter until very soft, and add to the pieces of salmon along with the yogurt and chives. Season with salt, pepper and lemon juice and mix everything well.
Spoon the salmon yogurt mixture carefully into the terrine, making sure it is filled to the top. Fold the overhanging salmon slices to cover the terrine content, then cover with cling film and refrigerate for several hours until firm. Turn out the terrine onto a serving plate. Slice and serve with toast.