zoom Heston's Smoked salmon terrine blinis

    Save to your scrapbook

    Heston's Smoked salmon terrine blinis

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Heston's Smoked salmon terrine blinis

    ''The Lapsang Souchong Tea Smoked Salmon I have developed with Waitrose is delicious simply served on brown bread and butter with a squeeze of lemon but these canapés are great for a Christmas party. Try stirring a spoonful of horseradish sauce through the mixture for an extra kick.'' Heston

    • Christmas

    Makes: 16


    60g essential Waitrose Creamy Soft Cheese
    40g Heston from Waitrose Vanilla Mayonnaise
    A squeeze of lemon
    1 x 100g pack of Heston from Waitrose Lapsang Souchong Tea Smoked Salmon
    Pack of 16 Waitrose Cocktail Blinis
    Elsinore Salmon Caviar, to garnish


    1. Beat the cheese with a spatula until creamy then stir in the vanillamayonnaise and a squeeze of lemon juice.
    2. Lay 2 slices of salmon side by side on a parchment-lined tray to forma rectangle measuring approximately 5x10cm. Using a small paletteknife or spatula, spread a thin layer of the mayonnaise and creamcheese mixture on top of the salmon. Lay another 2 slices of salmonon top and spread more mayonnaise and soft cheese on the newlayer. Repeat this process until you have 10 layers of salmon.
    3. Loosely cover the terrine with clingfilm and place in the freezer for 2 hours or overnight.
    4. Remove the terrine from the freezer and, using a very sharp knife, trim it into a neat rectangle (dip the knife into hot water to make cutting easier).
    5. Slice the terrine into 8 even slices. Cut the slices in half and place on the blinis. Garnish with half a teaspoon of caviar.
    6. Copyright © Heston Blumenthal 2010

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars