Salmon Terrine Hearts


February 8, 2017

Salmon Terrines filled with Primula Cheese with Smoked Salmon and mascarpone.

  • Yields: 2 individual terrines


150g sliced smoked salmon

150g tube Primula Cheese with Smoked Salmon (available at Asda)

100g mascarpone

½ a cucumber finely sliced

1 Tsp. of finely chopped dill, plus some sprigs to garnish

1 lemon

- ½ a lemon, zest

- ½ to serve


1Line a heart-shaped mould with slices of smoked salmon, ensuring all sides are completely covered and there is enough overhanging to cover the top, once filled.

2In a medium sized bowl, mix the Primula Cheese with Smoked Salmon and mascarpone then add dill, lemon zest and remaining salmon pieces, continue to mix to create your beautiful mousse filling.

3Spoon the mousse into the lined moulds, making sure there are no air bubbles.

4Fold the overhanging salmon over the top of the mousse, and use the spare pieces to fill in any gaps.

5Wrap in cling film and refrigerate for at least an hour.

6Garnish with pea shoots and cucumber slices accompanied with a twist of lemon.


2 Reviews


March 13, 2017

Sorry about that Linda, we’ve updated the recipe now. Thanks for letting us know!

Linda Eades

March 11, 2017

no directions on how to create this one!

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