Name: Easy Salmon Terrine
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: melted butter, for brushing; 300 gram (10 ½ oz) salmon fillet, skin removed and pin-boned; 2 number egg whites; ice cubes; 1 (10 ½ fl oz) thin (pouring) cream; 200 gram (7 oz) smoked salmon, coarsely chopped; 1 tbsp finely chopped tarragon; 1 tbsp finely chopped chervil; 1 tbsp snipped chives; 1 tbsp salt; .5 tsp Cayenne pepper; 1.5 tbsp Olive oil; To serve; Micro herbs; mayonnaise or aioli; thin slices of toasted baguette or crisp breads

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 canap? with drinks.

Easy Salmon Terrine

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

hours

Calories

250

kcal

Total time

hours

minutes

A delicate, creamy salmon terrine made with layers of cooked and smoked salmon. Elegant yet simple to prepare, perfect for starters, brunch, or a light, impressive dish.

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Ingredients

melted butter, for brushing
300 gram (10 ½ oz) salmon fillet, skin removed and pin-boned
2 number egg whites
ice cubes
1 (10 ½ fl oz) thin (pouring) cream
200 gram (7 oz) smoked salmon, coarsely chopped
1 tbsp finely chopped tarragon
1 tbsp finely chopped chervil
1 tbsp snipped chives
1 tbsp salt
.5 tsp Cayenne pepper
1.5 tbsp Olive oil
To serve
Micro herbs
mayonnaise or aioli
thin slices of toasted baguette or crisp breads

Directions

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.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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