Terrines can sometimes be a bit labour-intensive but my Easy Salmon Terrine couldn’t be simpler!
It makes a great starter if you have a group of friends coming for dinner, and can also be served as a canapé with drinks.
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- melted butter, for brushing
- ice cubes
- Micro herbs
- mayonnaise or aioli
- thin slices of toasted baguette or crisp breads
- Melted Butter, For Brushing
- 300 grams (10 ½ Oz) Salmon Fillet, Skin Removed And Pin-boned
- 2 Egg Whites
- Ice Cubes
- 1 300 Ml (10 ½ Fl Oz) Thin (pouring) Cream
- 200 grams (7 Oz) Smoked Salmon, Coarsely Chopped
- 1 tbsp Finely Chopped Tarragon
- 1 tbsp Finely Chopped Chervil
- 1 tbsp Snipped Chives
- 1 tbsp Salt
- 1/2 tsp Cayenne Pepper
- 1 1/2 tbsp Olive Oil
- Micro Herbs
- Mayonnaise Or Aioli
- Thin Slices Of Toasted Baguette Or Crisp Breads
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- Preheat the oven to 150°C (300°F). Brush the inside of a 1 litre (34 fl oz; 4 cup) terrine mould with melted butter.
- Cut the salmon fillet into large chunks. Put them in a food processor with the egg whites and blend for 5 minutes, or until very smooth.
- Fill a large bowl with ice. Scrape the salmon paste into a medium bowl and set it over the bowl of ice. Stir in the cream, smoked salmon, herbs, salt, cayenne pepper and olive oil and keep mixing until you reach a mayonnaise consistency.
- Pour the salmon mixture into the prepared mould. Place the mould in a deep roasting tin and pour boiling water into the tin to come about two-thirds of the way up the mould. Bake for 20 – 25 minutes, or until the blade of a small knife comes out clean. Remove from the oven and leave in the mould to cool completely.
- Garnish with micro herbs if you like. Serve with mayonnaise or aioli (or even a cocktail sauce) and thin baguette toasts or crisp breads.