Smoked Salmon, White Fish and Goats Cheese Terrine

A delicious starter perfect for Christmas gatherings and so easy to make.

What you'll need

1 pot of Delamere Dairy Goat’s Cheese Pearls

600g Smoked Salmon

300g White Fish (we used Haddock)

300 ml double cream

1 small bag of spinach

1 egg

100g of capers

For individual terrines, line 4 ramekins with smoked salmon. To make a larger terrine, line a loaf tin with the salmon.
Using a food processor, blend together the white fish and a generous amount of Delamere Dairy Goats Cheese Pearls.
Separately wilt some spinach in a pan with a knob of butter and season with pepper.
Make a layer of your fish and cheese paste on top of the smoked salmon, followed by a layer of spinach, then some more of the paste.
Finally, pour some double cream and an egg white that you have whisked beforehand into the dish as a way of making sure it all sets when cooking. Place it in the oven for no more than 20 mins at 180 degrees.