This Valentine's Day impress your special someone with a gourmet dish, thanks to Superior Gold Smoked Salmon.


  • 2 packets 200g smoked salmon

  • 6 sheets of 115mm x 65mm gelatine leaves

  • 90ml water 450g cream cheese

  • 180ml crème fraiche

  • 1 tbs Dijon mustard

  • 1 tbs capers

  • 4 cornichons, chopped

  • 2 tbs chives, finely chopped

  • 3 tbs dill, chopped

  • 1 ½ lime, juiced

  • Zest of 1 ½ lime

  • 3 tbs Pistachio, toasted and chopped

  • Crisp bread to serve


  • 1.

    Soak the gelatine in water until softened. Meanwhile, line a 450g terrine mould with cellophane.

  • 2.

    Use the smoked salmon to line the mould, laying the slices width-ways across the base and up the sides, leaving enough to fold over the top of the filling.

  • 3.

    In a food processor, beat the cream cheese, crème fraiche, Dijon mustard, capers, cornichon, lime zest, and herbs until well combined. Season with salt and pepper.

  • 4.

    Place the gelatine sheets and put them in a small, heavy pan. Add the lime juice. Place over a low heat until the gelatine has melted. Allow to cool, and stir into the cream cheese mixture.

  • 5.

    In a small fry pan, lightly toast the pistachios. Remove from heat and roughly chop. Fold into the cream cheese mixture.

  • 6.

    Spoon the mixture into the terrine mould.

  • 7.

    Tap the mould on a hard surface to expel any trapped air. Fold over the salmon slices to cover the top. Cover the whole mould with cellophane and place in the refrigerator to chill for at least 4 hours.

  • 8.

    Serve with a lightly dressed leafy salad, cornichons with crisp bread.


Superior Gold Smoked Salmon, a brand new superior range of cured and double smoked salmon, is rich in flavour, succulent in texture and sublime in taste. Available to purchase from Coles, Woolworths and IGA.


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