Salmon Terrine Recipe
This elegant Salmon Terrine is a smooth and creamy layered dish combining smoked salmon with a luscious cream cheese and crème fraîche mixture, enhanced by wholegrain mustard, dill, and a hint of lime. Perfect as a sophisticated appetizer or a light lunch, it requires chilling to set, making it an easy no-cook preparation with refined flavors and a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (gelatine melting only)
- Total Time: 4 hours 25 minutes (including chilling)
- Yield: 6 to 8 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: European
- Diet: Low Fat
Ingredients
Scale
Gelatin
- 4 sheets leaf gelatine
Salmon
- 400g (14 oz) smoked salmon slices
Filling
- 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
Instructions
- Soften Gelatine: Soak the leaf gelatine in a small bowl with a little water until fully softened to prepare it for melting.
- Line the Loaf Pan: Line a 450g (1lb) loaf pan or terrine with clear plastic wrap, then use some smoked salmon slices to cover the base and sides, leaving some slices hanging over the edges to fold later.
- Prep Smoked Salmon: Set aside enough smoked salmon slices to create a middle layer along the length of the pan. Finely chop the remaining salmon by hand or briefly pulse in a food processor, being careful not to make it into a paste.
- Make Filling: In a bowl, beat together the cream cheese, crème fraîche, wholegrain mustard, and chopped dill until smooth and well combined. Fold in the chopped salmon gently with a spatula or spoon.
- Melt Gelatine: Squeeze excess water from the gelatine sheets and put them in a small heavy pan with the lime juice. Warm gently over low heat until the gelatine melts completely. Allow to cool slightly, then stir it into the salmon mixture to evenly distribute it.
- Assemble Terrine: Spoon half of the salmon filling into the lined pan, then layer the reserved whole smoked salmon slices over the filling along the length of the pan. Add the remaining filling on top and smooth the surface carefully.
- Chill and Set: Tap the pan lightly on the countertop to remove air bubbles. Fold the overhanging smoked salmon slices over the top to cover the filling. Cover the entire terrine with clear plastic wrap and refrigerate for at least 4 hours, ideally 6-8 hours, until fully set and firm.
Notes
- Do not over-process the smoked salmon; the texture should remain slightly coarse, not a smooth paste.
- The dill is optional but adds a fresh herbal note that complements the salmon beautifully.
- Use a loaf pan around 450g (1lb) to get the correct size and thickness for the terrine.
- Ensure the gelatin is fully melted before adding to the mixture to avoid lumps.
- Chilling the terrine for longer improves the texture and flavor melding.
- Serve chilled, sliced thickly as an elegant appetizer with rye bread or crisp crackers.
Keywords: salmon terrine, smoked salmon recipe, creamy salmon appetizer, no-cook terrine, party appetizers, elegant starters
Find it online: https://hannahdelgado.com/salmon-terrine-recipe/
