Best salmon terrine recipe

A smoked salmon terrine is a luxurious, chilled appetizer, perfect for any festive occasion or as a refined starter to a meal. It’s composed of layers of finely chopped smoked salmon and a smooth, creamy filling, often enhanced with fresh herbs, lemon zest. 

This is a must-have recipe for any cook's repertoire. It's the perfect showstopper for your festive table or dinner party.

 

Salmon terrine Ingredients

Essential ingredients used are

 

• 350g smoked salmon slices
• 150 fresh fillet salmon
• 7 thick stems asparagus
• 200g fat cream cheese

• 1/2 lemon, juiced
• 75g softened butter
• 1⁄2 bunch chives, finely chopped
• salt and pepper

A Smoked Salmon Terrine is an exquisite, versatile dish that will impress at any dinner party, offering a delicate yet bold flavor combination that’s sure to stand out on any menu.

Directions: How to Make salmon terrine

Preheat the oven to 180°C . Place the fresh salmon , season with salt and pepper . Bake for 12-15 minutes, or until the flesh turns opaque and pink. Remove from the oven and set aside to cool.

Trim the tough ends of the asparagus and cut the stalks to the length of the loaf tin. Bring a pan of water to a boil and cook the asparagus for 3-4 minutes, or until just tender when pierced with a knife. Drain and immediately transfer to a bowl of ice water to cool. Drain and pat dry.

Grease the loaf tin and line it with a double layer of cling film. Open the smoked salmon and separate the slices. Trim one slice to cover the bottom of the tin, and cut enough slices to line the sides, allowing a small overhang. Reserve one slice for the top.

In a food processor, combine the cold cooked salmon, cream cheese, softened butter, chives, and lemon juice. Blend until smooth, then season with salt and pepper to taste.

Spread half of the smoked salmon mixture into the prepared tin and place the asparagus spears on top, arranging them tightly from head to tail. Cover with the remaining salmon mixture and place the reserved slice of smoked salmon on top.

Cover the terrine with cling film and refrigerate for at least six hours to set. Once chilled, turn it out, and remove the cling film, and slice. Garnish with fresh cress and serve with toasted bread or a light salad.

This is such a stunningly good looking and tasty starter for a buffet, picnic or smart dinner party. It looks as if you have spent ages preparing it, yet is very simple to make. Serve it with melba toast, oat cakes or a little salad.