ReceptnaptárTerrine de saumon (salmon terrine)
Salmon terrine is an elegant cold starter on French festive tables: a fine, silky salmon mousse, with dill inside and smoked salmon outside. It can be made entirely ahead, so you can rely on it at a Christmas or New Year's Eve dinner.
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Ingredients
Method
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- Heat the oven to 160 °C (fan 140 °C). Butter a 1 litre terrine mould and line it with cling film, letting the ends overhang.
- Line the mould with the smoked salmon slices so that the ends overhang. These will be used to cover the top.
- Cut the raw salmon into cubes and purée it smooth in a food processor with the salt and egg whites, then add the cold cream in small portions with the machine running.
- Add the dill, lemon juice and zest and white pepper. Cook a spoonful of the mixture in water to test it, and adjust the seasoning as needed.
- Smooth the mixture into the mould, fold the smoked salmon ends over it, cover with a lid or foil, and bake in a water bath for 40-45 minutes.
- Let it cool, then chill for at least 6 hours (or overnight). Slice thinly and serve with lemon mayonnaise or yoghurt with dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Every ingredient should be ice-cold, otherwise the mixture splits and will not be silky.
- The water bath is not optional. It keeps the edges from overbaking and the terrine sets evenly.
- For thin slices use a sharp, thin knife, and serve the slices at room temperature so the flavours come through.
Frequently asked questions
Can it be made with frozen salmon?
Yes, if it is fully thawed and thoroughly blotted dry. The raw salmon must be processed ice-cold in the food processor.
How long does it keep?
In the fridge, covered with cling film, for 3 days.
Similar recipes
- Home-cured salmon (semga) · Russian
- Lachsfilet mit Dillsoße (salmon fillet with dill sauce) · German
- Quiche au saumon fumé (smoked salmon quiche) · French
- Pâtes au saumon et poireaux (creamy salmon and leek pasta) · French
- Creamy salmon spaghetti with dill · Italian
- Kartoffelpuffer mit Räucherlachs (potato pancakes with smoked salmon and dill sour cream) · German
More french ideas
- Bouillabaisse (Marseille fish soup)
- Sole meunière
- Moules marinières (mussels in white wine)
- Salmon en papillote (salmon baked in paper)
- Salade de pâtes au thon et olives (pasta salad with tuna and olives)
- Soupe de poisson provençale (Provençal fish soup with rouille)
- Tarte au thon et tomates (tuna and tomato tart)
- Pan bagnat (Niçoise sandwich)
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