Do you know how to make Gleneagles Terrine, Queen Elizabeth’s favorite pate? No? Let’s fix that.
The hardest part of this recipe is waiting for the Gleneagles Terrine to freeze in the fridge. It requires royal stamina. The rest is easy – chop, mix, layer. So unpack your food processors. If you don’t have one, use a knife; it will take a little more effort, but this pate is worth it.
- 900 g smoked salmon thinly sliced and divided
- 450 g smoked trout
- 450 g smoked mackerel
- 700 g unsalted butter softened and sliced into six sticks
- 1 tbsp dill finely chopped
- 1 tbsp chives finely chopped
- 1 tsp lemon juice
- Line a 500 g loaf tin with plastic wrap, overlapping the sides. Take half of the salmon and line the sides and bottom. Important: overlap the top edge by two inches.
- Place the trout in a food processor and chop finely; add 2 peaces of the butter, dill and lemon juice. Chop again. After carefully spread the trout in a loaf tin and smooth the top. Place in the freezer for 10 minutes.
- Chop the mackerel finely into the food processor. Add two sticks of butter and blend until smooth. Take the loaf tin and spread mackerel on top of the trout layer. And back the loaf tin in the freezer for 10 minutes or more.
- Place remaining salmon in the food processor and chop it finely. Add two sticks of butter, chives and blend. Spread the smoked salmon on top of the mackerel.
- Fold the overlapping pieces of smoked salmon. Then cover with plastic wrap, and leave for 5 hours, better for overnight.
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