Smoked Salmon Terrine with Asparagus and Lime

FAT bastard Sauvignon Blanc

Lufuno Sinthumule AKA Chef Funi

Private Chef | Lover Of Food and Wine | Food Product Influencer | Food Artist | Cook Book Author, MC | Culinary lecturer

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You will need:

  • 12 medium asparagus
  • 4 gelatine leaves
  • ¼ cup water
  • 1 cup crème fraiche
  • 1 cup plain cream cheese
  • 300 g smoked salmon, sliced
  • 100 g smoked salmon, chopped
  • 3 Tsp dill, finely chopped
  • Juice of 1 lime
  • Salt and freshly ground pepper for taste
  • 2 limes for garnish

  • Gelatine leaves may be substituted with 1tbsp of gelatine powder.


  • Bring 2 cups of water to boil in a medium saucepan. Season with coarse salt, and add the asparagus. Boil until tender 3 to 4 minutes (depending on thickness). Drain the asparagus in a colander and immediately transfer to ice water for 1 minute to stop the cooking process.
  • Soak gelatine leaves in a small bowl of water until softened.
  • Meanwhile, line a small loaf pan with plastic wrap. Lay the slices of salmon widthways across the base and up the sides, whilst leaving enough hanging over the edges to fold over the top.
  • In a medium bowl beat the crème fraiche, cottage cheese, chopped salmon and chopped dill until well combined.
  • Drain the water from gelatine and place in a small saucepan. Add the lime juice and place in a medium heat just until gelatine has melted, cool slightly and stir in the salmon mixture.
  • Spoon half of the mixture into the prepared loaf pan. Lay the asparagus on the mixture along the pan, spoon the rest of the salmon mixture and smooth the top. Cover the pan with cling wrap and place in the refrigerator to set for up to 4 hours, preferably overnight.