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
Course: MainCuisine: AustralianDifficulty: Easy
Servings
8
servingsPrep time
12
minutesCooking time
33
minutesTotal time
45
minutes
Cook Mode
Keep the screen of your device on
Ingredients
melted butter, for brushing
300 grams (10 ½ oz) salmon fillet, skin removed and pin-boned
2 egg whites
ice cubes
1 (10 ½ fl oz) thin (pouring) cream
200 grams (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.
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…