Easy Smoked Salmon and Crab Terrine

Easy Smoked Salmon and Crab Terrine

This is an elegant dish that's suitable for serving to guests, but it's easy to make. All you need to do is just mix the ingredients with room temperature cream cheese and add seasoning before letting it set (from the head chef at the British Embassy in Japan).

Ingredients: one 15 cm square mold

Smoked salmon (Scottish salmon preferred)
about 200 g
Shredded crabmeat
140 g
Green onions
4 stalks
Lemon zest and juice
Cream cheese
150 g
Tabasco, pepper
a little of each


1. Line a rectangular terrine or poundcake mold or tin with plastic wrap. Line the bottom with smoked salmon, draping it over the sides as shown. Reserve a few slices to put on top.
2. Cut up the remaining smoked salmon into small pieces. Chop the green onion and grate the lemon zest. Squeeze the juice out of the lemon half.
3. Combine the room temperature cream cheese and drained crabmeat with the other ingredients from Step 2.
4. Season with Tabasco and pepper. Pack the mixture tightly into the terrine mold from Step 1.
5. Cover up the terrine with more slices of smoked salmon. Chill for 3 to 4 hours.
6. Take it out of the mold, peel off the plastic wrap, and slice into easy-to-eat pieces. Serve with a salad or pickles.

Story Behind this Recipe

Here at the British Embassy in Japan, we are conducting a campaign called "Food is GREAT: A Taste of Britain".