This salmon terrine is fresh and very easy to do: it will make you happy for a good menu to prepare in advance and accompanied by a customized green mayonnaise, you’ll tell me the news …
It’s for a terrine dish of 17 Oz (500 ml). 4 slices can be a good hors d’oeuvre starter, but by doubling the ingredients you’ll be ready for a 8 persons banquet for 8 people! See you soon! The mix of smoked and fresh salmon is quite common in french cuisine and this add more texture and depth to the terrine, just check this 2 salmons quiche recipe ;)
Ingredients you will need for the salmon terrine
For 4 people
- 11 ounces (300 g) of fresh salmon
- 1 1/2 ounces (40 g) of smoked salmon
- 8 scampi tails (raw)
- 2 eggs
- 3/4 cup (20 cl) of cream
- 1 teaspoon of dill
- Freshly ground pepper
- 1 bouillon cube (stock cube)
Ingredients for the green sauce:
- 1 / 2 shallot
- 1 / 2 bunch of parsley
- 1 egg yolk
- 1 teaspoon of mustard
- 2 tablespoons of sunflower oil
- Salt and pepper
Cooking instructions: salmon terrine with prawns & green sauce
Preheat your oven to 360° F (180°c)
Mix together the fresh salmon and smoked salmon.
Mix with the cream, eggs, dill and pepper. Shell the scampi tails, remove the hose and cut into 3 or 4 before adding them to prepare the 2 salmon varieties. No need to add salt, smoked salmon will be in charge of the seasoning mix…
Pour into the baking terrine dish and cook in oven for 35 minutes with the lid and then 5 minutes without the lid.
Let cool, then replace the lid to keep the terrine dish in the fridge until release, just before serving.
Prepare the sauce: chop the parsley and shallot with your blender then mix it with the egg yolk,mustard, oil, salt and pepper. After a minute, you get a sauce with a mayonnaise consistency. Keep it cool until ready to serve with the salmon terrine.