SALMON TERRINE
Salmon, butter, Dijon mustard, and fresh tarragon are just some of what make this traditional French fare so delicious. This no-bake version is more like a spread, which is perfect for casual parties, and you can make it in any kind of crock or bowl. Pair it with toasted baguette slices for an appetizer or eat as a salad.
Provided by kimnantes
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 3h40m
Yield 12
Number Of Ingredients 12
Steps:
- Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
- Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
- Cover and chill 3 hours. Serve with toasted baguette slices or crackers.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 1 g, Cholesterol 42.4 mg, Fat 17.9 g, Fiber 0.1 g, Protein 9.3 g, SaturatedFat 6.1 g, Sodium 687.4 mg, Sugar 0.2 g
SMOKED SALMON TERRINE
A show-stopping layered fish centrepiece with cream cheese and lemon filling, flavoured with dill and chives
Provided by Sarah Cook
Categories Main course
Time 50m
Yield Makes 1 terrine, cuts into about 8-10 slices
Number Of Ingredients 8
Steps:
- Grease a loaf tin, a 900g/2lb one is ideal but you can use one slightly smaller or bigger. Line with cling film, then cover just the base with one layer of smoked salmon slices, trimmed to fit neatly.
- Whizz the cream cheese, cream, lemon zest and juice together in a food processor to combine. Scrape out and stir in the dill and chives with some seasoning. Spread an 8th of the cream cheese mixture over as evenly as you can. Top with a layer of salmon slices. Repeat with the cream cheese and salmon - you should be able to do 7 layers of cream cheese (By starting with just an 8th of the mixture, it means as the tin widens you'll have enough to put a bit more as you go further up creating even layers.) Finish with a last layer of salmon (and treat yourself to a smoked salmon sarnie with any trimmings!) Cover with cling film, pressing down gently, then chill overnight.
- To serve, turn onto a platter and gently peel off the cling film. Scatter with a few dill fronds and serve with lemon wedges and toast.
Nutrition Facts : Calories 426 calories, Fat 39.5 grams fat, SaturatedFat 23.3 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 17.4 grams protein, Sodium 3.3 milligram of sodium
TERRINE DE SAUMON AUX EPINARDS
Make and share this Terrine De Saumon Aux Epinards recipe from Food.com.
Provided by Alskann
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water.
- Cool under cold water then drain and squeeze out as much water as you can.
- Butter 4 souffle dishes and line them with the salmon leaves.
- Salt to taste; leave a large enough part outside the dish so that you can fold it back later.
- Finely chop the spinach and put in large bowl.
- Add the cream, eggs, nutmeg, salt and pepper and mix.
- Evenly fill the 4 dishes with spinach mixture and cover with the outside part of the salmon leaves.
- Bake in preheated oven at 400°F for 10 minutes.
- Invert the dishes on serving plates to remove terrines.
- Serve them right away on a rice pilaf.
Nutrition Facts : Calories 406.7, Fat 22.8, SaturatedFat 4.9, Cholesterol 168.9, Sodium 326.9, Carbohydrate 10.1, Fiber 6.6, Sugar 2, Protein 42.7
EASY SALMON TERRINE
Make and share this Easy Salmon Terrine recipe from Food.com.
Provided by kwlabear
Categories Very Low Carbs
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water.
- Cool them down under cold water and strain them as much as you can.
- Butter 4 soufflé dishes and line them with the salmon.
- Make sure you save some of the salmon for the top.
- Mince the spinach and put them in salad bowl.
- Add the cream, eggs, nutmeg, salt and pepper and mix.
- Evenly fill the 4 dishes with this preparation and cover it with the outside part of the salmon leaves.
- Bake in preheated oven at 410°F for 10 minutes.
- Get the terrines out of their cooking dishes and serve them right away.
Nutrition Facts : Calories 353.8, Fat 20.7, SaturatedFat 5, Cholesterol 170, Sodium 285.5, Carbohydrate 10.5, Fiber 7, Sugar 2.2, Protein 35.1
FRENCH TERRINE
Steps:
- The evening before: Marinate the chicken livers overnight in the cognac (or port, or Madeira). If you do not have time to do that, simply sauté them lightly with butter and reserve. Sauté slowly the shredded onions and shallots in some butter, they must get transparent but not brown. Grind the bread (if no grinder, boil it with a little milk and purée with fork). Put the sausage meat, ground pork, bread, shredded onions and shallots and the eggs in a big bowl and mix thoroughly (it might be useful to use your hands instead of a spoon!). Add the spices and 4 tbsp of the cognac (or port, or Madeira wine). Cover all the sides of the terrine dish(es) with caul fat of bacon slices. Depending on the depth of the dish, you can do three layers or five layers of meat: Start with one layer of the mixture, add one layer of chicken livers, repeat if possible, and always finish with one layer of the mixture. Cover with the bay leaves for decoration. Close the crépine on top, (or cover with a few slices bacon) so as to completely surround the terrine. Make a dough with some flour and a little bit of water, roll it and put it all around the edges of the dish. It must be placed is such a way that when you cover with the lid, no air will be able to get in between the dish and the lid. Push in the lid. It will cause the dough to bulge slightly. Put the terrine dish in another bigger dish filled with water, and cook at high temperature (525 Farenheit) for 1 ½ hour. Let cool and put in the fridge. Wait at least 12 hours before eating. Enjoy with cornichons. Serves
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- Meanwhile, line a 450g/1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides and leaving enough hanging over the edge to fold over the top of the filling.
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