why make this recipe
Smoked Salmon Terrine is a delightful dish that brings a touch of elegance to any meal. It is perfect for special occasions, family gatherings, or even a fancy brunch. The combination of creamy cheese and smoky salmon, along with the hint of mustard and lime, creates a refreshing flavor that everyone will love. Plus, it can be prepared ahead of time, making it a convenient choice for busy hosts.
how to make Smoked Salmon Terrine
Ingredients :
- 4 sheets leaf gelatine
- 400g (14 oz) smoked salmon slices
- 300g (11 oz) cream cheese
- 120ml (4 fl oz) crème fraîche
- 30ml (2 tbsp) wholegrain mustard
- Handful of dill, finely chopped [optional]
- Juice of 1 lime
Directions :
- Soak the gelatine in a little bit of water in a small bowl until softened.
- Meanwhile, line a 450g/1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides, leaving enough hanging over the edge to fold over the top later.
- Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan. Chop the rest finely by hand or in a food processor. Be careful not to over-process; the salmon should not turn into a paste.
- In a bowl, beat the cream cheese, crème fraîche, mustard, and dill until well combined. Scrape in the chopped salmon and mix with a rubber spatula or spoon until well mixed.
- Squeeze out the gelatine and put the sheets in a small, heavy pan. Add the lime juice. Place over low heat until the gelatine melts, cool slightly, then stir into the salmon mixture.
- Spoon half of the mixture into the lined pan. Lay the reserved smoked salmon slices on the mixture along the length of the pan, then spoon on the rest of the filling and smooth the top.
- Tap the pan on the surface to expel any trapped air. Fold the overhanging salmon slices to cover the top. Cover the whole pan with clear film and place in the refrigerator to chill for at least 4 hours, preferably 6-8 hours.
how to serve Smoked Salmon Terrine
Once your Smoked Salmon Terrine is set, you can serve it cold. Slice it into portions and arrange on a platter. It goes beautifully with some fresh salad, toast, or crackers. Adding a squeeze of lemon or a dollop of extra crème fraîche can enhance the flavors even more.
how to store Smoked Salmon Terrine
You can store the Smoked Salmon Terrine in the refrigerator. Cover it tightly with plastic wrap, and it will keep well for up to 3 days. If you want to keep it for longer, you can also freeze it. Wrap it well in plastic and foil before freezing, but keep in mind that the texture may change slightly once defrosted.
tips to make Smoked Salmon Terrine
- Make sure to soak the gelatine properly for the best results.
- Use high-quality smoked salmon for richer flavor.
- You can adjust the amount of mustard or add more herbs according to your taste.
- If you’re short on time, consider using pre-prepared gelatine sheets or powder.
variation
Feel free to mix things up by adding different herbs, such as chives or parsley, or even diced cucumber for a different crunch. You can also substitute the crème fraîche with yogurt for a lighter version.
FAQs
1. Can I make Smoked Salmon Terrine in advance?
Yes, it’s great to make this dish a day or two before serving. It needs a few hours to chill, and preparing it ahead saves you time.
2. Is this recipe suitable for special diets?
This recipe contains dairy and fish, so it may not be suitable for those with lactose intolerance or seafood allergies. Always check with guests about any dietary restrictions.
3. How do I know when the terrine is set?
It should be firm to the touch and hold its shape when you remove it from the pan. If it still feels soft in the center, it may need more chilling time.
