This salmon terrine is fresh and easy to make: it will make you happy to have a great menu ready in advance, and paired with a customized green mayonnaise, you’ll tell me the news… This’s for a 17 Oz (500 ml) terrine. 4 slices make a great hors d’oeuvre starter, but double the ingredients, and you’ll be ready for an 8-person banquet! See you soon! The mix of smoked and fresh salmon is quite common in French cuisine, and this adds more texture and depth to the terrine; just check this 2 salmons quiche recipe ;)
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For 4 peopleIngredients list for the salmon terrine recipe
- 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)
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
Directions
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 husks, and cut into 3 or 4 before adding to the mix. No need to add salt; the smoked salmon will handle the seasoning mix…
Pour into the baking terrine dish
Let cool, then cover and refrigerate until ready to serve.
Prepare the sauce: chop the parsley and shallot in a blender, then mix with the egg yolk, mustard, oil, salt, and pepper. After a minute, you’ll have a mayonnaise-like sauce. Keep it cool until ready to serve with the salmon terrine.
Photo credit: © Eatwell101.com
Salmon Terrine Recipe
This salmon terrine is fresh and easy to make
Ingredients
- 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)
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
Instructions
- 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 husks, and cut into 3 or 4 before adding to the mix. No need to add salt; the smoked salmon will handle the seasoning mix...
- Pour into the baking terrine dish and cook in the oven for 35 minutes with the lid, then 5 minutes without the lid.
- Let cool, then cover and refrigerate until ready to serve.
- Prepare the sauce: chop the parsley and shallot in a blender, then mix 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.
Nutrition
Nutrition information for this recipe.
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