Fresh and smoked salmon terrine

    50 min

    This recipe from my mother-in-law is a salmon terrine with both fresh and smoked salmon. It is ideal for guests because you can make it in advance.

    4 people made this

    Serves: 6 

    • 500g fresh salmon fillet, cubed
    • 200ml half fat creme fraiche
    • 5 eggs, lightly beaten
    • 1 tablespoon minced fresh parsley
    • 1 tablespoon minced fresh tarragon
    • salt and pepper
    • 4 slices smoked salmon, cut into fine strips

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Butter a loaf tin.
    2. In a bowl mix fresh salmon with the creme fraiche and puree with an immersion blender till coarsely chopped (or process briefy in the food processor).
    3. Add eggs and herbs and mix well with a spatula.
    4. Tip half of the mixture into the prepared tin and place smoked salmon on top, then add the rest of the mixture. Even it out with a spatula.
    5. Bake till set, about 35 to 40 minutes. Let cool completely and chill well before unmoulding. Serve chilled with a mayonnaise based sauce and baby vegetables.

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