Smoked Salmon, Prawn & Crab Terrine - A Perfect Christmas Starter

I decided to have the family over last Sunday for dinner. What I had forgotten about was that I had already comitted to a big night out in town the previous evening. I needed to do as much prep as possible because it was feasible that I might be feeling a bit erm fragile the next day. I have wanted to do a smoked salmon terrine for ages but after an extensive Google search turned up nothing decent apart from a few 'Come Dine with me' recipies. So I came up with the recipie which, if I do say myself is actually pretty fecking good, and extra wonderful because I made it the day before so it was sitting in the fridge wating for me.

 How did the dinner go you ask? actually quite well considering I was hungover to shite and had a slight touch of the fear! Terrine for starters followed by roast leg of venison with all the trimmings and apple crumble. Safe to say I'm in the good books for a few weeks and will be making this terrine again for Christmas day starter.

Smoked Salmon, Prawn & Crab Terrine
800g large packet of smoked salmon
300g crabmeat
400g raw prawns
1 red onion, finely chopped
4 spring onions, finely chopped
1 lemon, juice and zest
6 sheets of leaf gelatine
300g of cream cheese
150g of creme fraiche


  • Butter a bread tin then cover in cling film.
  • Line the whole tin with slices of smoked salmon making sure some overlap
  • Soak 6 sheets of gelatine in some cold water, squeeze out the moisture then add the gelatine to a saucepan with the juice of the lemon.  Heat and allow the gelatine to dissolve then cool slightly.
  • Cook the frozen prawns and season with lemon juice, salt and pepper, allow to cool
  • In a bowl mix the cream cheese and creme fraiche. Add the crabmeat, red onion, lemon zest and spring onions, salt and pepper (you could also add parsley at this stage).
  • Chop the prawns and remainder of the salmon roughly and add to the mixture
  • Add the slightly cooled lemon and gelatine mixture
  • Pour half the mixture into the bread tin then add a layer of smoked salmon
  • Fill the bread tin with the remainder of the mixture then fold in the smoked salmon to cover.
  • Leave in the fridge to chill ideally overnight
  • Serve on a bed of leaves with a wedge of lemon and some fresh brown bread 




Dublin's Latest Food Trend - A Killer Sandwich

Bringing my lunch in during the week coupled with also not eating bread makes me very very (sadly) excited for my Friday lunch. Killer Sandwich have obviously realised this gap in the market for the indulgent Friday luncher who throws caution to the wind and feasts on whatever their hearts desire.

The concept is simple a fuck off (their words) sandwich every week, order it on a Wednesday through Twitter (how very trendy) and pick it up on Friday.  The sandwiches themselves are awesome and they use local breads and ingredients.  The first one I got was beef to the heel which featured a TAYTO crumb, yes tayto it was heavenly (I am a big believer of adding crisps to a sambo for extra crunch) Last week's one was just as spectacular with a special shout out to the gorgeous onion vlaa from Arun bakery.  Check out this promo video from the Irish Times that my goofy face appears in (cringe, I basically said the same thing twice)

Great concept, great food, great people, get yours at @akillersandwich



Beef to the Heel



The Roy Keane



Sharing buttons