Are you looking for The Christmas starter? Or for New Year’s Eve? Or maybe you have a special occasion and are looking for something different? How about a salmon terrine!
The salmon terrine just tastes WOW! Together with the lamb’s lettuce and the light dressing – its absolutely delicious!
Is the salmon terrine a lot of work?
It is! However, a bit more work, and you have to stick to the recipe to achieve the best results. But then you have a starter that puts every restaurant (ok, almost every one) in the shade. Really. This is one of the recipes where your hard work really pays off.
What’s crucial to success here?
The salmon has to be fresh. Really super fresh. So drop by your fish dealer when you want to cook it and process it straight away.
The cream has to be ice cold and basically fresh out of the fridge so you can incorporate it.
When you quickly blanch the carrot/ zucchini slices, add a pinch of natron (sodium bicarbonate) to the hot water. Your carrots/ zucchinis will keep their bright colour and the whole terrine will look absolutely stunning.
For us, this is the starter for Christmas. There is no discussion about it at all, it just gets done.
And do you know why?
Of course, because it tastes so good, but also because it is best prepared the day before. That saves an incredible amount of work. On the day itself, all you have to do is to get the salmon terrine out of your form, wash the lamb’s lettuce and make the dressing. Perfect! Simple as it can be.
We also serve a sandwich bread with it. Which is also great to prepare.
Oh one more thing- if you happen to have some leftovers, the salmon terrine really tastes great for breakfast the next day as well. Just use it as a spread on your favorite bread. Yes, it is slightly decadent but hey, you gotta do what you gotta do!
As you can see, our menu is ready 😉 I hope you like the salmon terrine as much as we do!
love, sabrina x
Salmon Terrine
a perfect starter for any occasion
challenging-
Prep time: 30 minutes -
Baking time: 1 hours -
Total time: 1 hours 30 minutes
Ingredients
| Salmon Terrine | |
|---|---|
| 400 g | salmon fillet |
| 1 | egg white |
| 1 | carrot |
| 1 | zucchini |
| 250 ml | cream – ice cold |
| 1 | generous pinch of salt |
| White pepper | |
| 1 | pinch of cayenne pepper |
| 1 | pinch of curry |
| 1/2 | teaspoon lemon juice |
| Butter for the mold | |
| Salad and dressing | |
| 1 | Tbsp lemon juice |
| 2 | Tbsp olive oil |
| 2 | Tbsp poultry broth |
| 4 | Tbsp cream -ice cold |
| 1 | generous pinch of salt |
| white pepper | |
| cayenne | |
| 0.5 | tsp Dijon mustard |
Utensils
- terrine form
Steps of preparation
The terrine itself
- Cut a part of the salmon fillet into a narrow fillet the length of the terrine, which should weigh around 150g.
- Please wrap this in cling film and refrigerate.
- Chop the remaining salmon fillet and puree it together with the egg white in a blender, then strain through a sieve into a cold bowl and chill.
- Use a potato peeler to peel wide strips from the zucchini and the carrot
- Bring a pot of salted water to the boil and blanch the carrot and zucchini, drain and allow to cool.
- Butter the terrine form and carefully line it with the carrot and zucchini strips, whereby these must overlap on the long sides of the form so that the filled terrine can be closed afterwards.
- Carefully work the ice-cold cream into the fish mixture with a wooden spoon – proceed as if you were going to whip a mayonnaise: only add as much cream as you can work up. This is crucial for a good bond of the mass.
- Season the mass with the spices and mustard.
- Pour half of the fish mixture into the mold, insert the salmon fillet and fill up with the rest of the mixture.
- Close the terrine with the overlapping ends of the carrots and zucchinis and add the lid, place the mold in a water bath, fill up to the edge of the terrine mold with hot water, put it in the oven on the middle rack and cook at 150 degrees for about 1 hour.
- Please always do the finger test – the terrine should feel elastic, not hard. Then let the terrine cool down at kitchen temperature and let it cool down overnight in the refrigerator.
Salad and Dressing
- wash and drain the lambs lettuce
- Mix the ingredients for the dressing into a sauce and whisk together
- Carefully remove the salmon terrine from the form and turn it onto a board.
- Cut the terrine into slices and serve with the lamb’s lettuce and dressing
Notes
Perfect starter for any special occasion
