Gino D’Acampo’s smoked salmon terrine with dill and lemon cream

Good food and indulgent drinks are at the heart of the perfect Christmas Day. But the last thing you want is to be stuck in the kitchen for hours while everyone else is making merry. Alex Lloyd asked

This Morning chefs Gino D’Acampo, Phil Vickery, Clodagh McKenna and Joseph Denison Carey to share their favourite, fuss-free recipes. 300g sliced smoked salmon (12 slices) 500g cream cheese, softened

80ml double cream

1 lemon, juice & zest

3 tbsp finely chopped fresh dill

2 tbsp capers, drained

Sea salt and freshly ground black pepper

1

Place the cream cheese, cream, lemon zest, lemon juice, dill and capers in a bowl. Season with pepper and then mix to combine all the ingredients.

2

Line a terrine or loaf pan with cling film, allowing a 5cm (2ins) overhang on each side.

3

Cover the base of the pan with 1 layer of smoked salmon. Using a spatula spread a thin layer of 1/3 of the cream cheese mixture over the salmon.

Repeat layers, finishing with salmon. Fold the cling film over the salmon. Press down gently and refrigerate overnight.

4

Just before serving, turn onto a platter or board. Remove the cling film, trim ends off (if necessary) and slice – each slice should be about

2cm thick.

SERVING SUGGESTIONS: Serve family style on a wooden board with lemon wedges and sprigs of fresh dill, or on a single plate with chopped-up fresh dill and a wedge of lemon.

■ Extracted from Gino’s Italian

Family Adventure: Easy Recipes the Whole Family will Love by Gino D’Acampo (Bloomsbury, £220).

■ Photography: Haarala Hamilton.

cooked, remove from the oven carefully as there will be a lot of stock, wine and turkey juices. Remove the foil and insert a knife where the thigh attaches itself to the body of the bird. The juices should run clear. If not, then cover again with foil and cook for a further 20 minutes

6

When the bird is cooked, remove from the oven, turn the oven up to Gas 8/450°F/ 230°C/210°C Fan. Tip off the juices for the gravy, then brush the bird well with melted butter or oil and return to the oven to brown beautifully.

7

Once browned, remove from the oven and wrap in a double layer of foil then 2 clean tea towels. This should keep it warm for up to 1 hour.

TO SERVE: Re-boil the stock and juices. You may need to add a little more water in a saucepan and skim well.

Phil Vickery’s new book Canny Cooking published by Kyle Books, February 2022