Salmon And Vegetable Terrine Recipes

SALMON TERRINE

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.

VEGETABLE TERRINE WITH SMOKED SALMON

Steps:

• Thaw the peas.
• Rinse and trim the leeks, cut in half lengthwise and blanch in boiling salted water for about 4 minutes. Rinse in cold water and spread on a kitchen towel to dry.
• Blanch 2/3 of the tomatoes, peel, remove the seeds and finely chop.
• Peel the shallots, trim the mushrooms and sauté both in hot butter for about 4 minutes, then puree.
• Soak the gelatin in cold water.
• Whip the cream and fold into the mushroom puree, then season with salt, pepper and nutmeg. Melt the dripping wet gelatin in a small saucepan and stir into the mushroom cream.
• Line a loaf pan with plastic wrap, then line bottom and edges overlapping with leeks crosswise. Place 2 layers of salmon, then spread the mushroom mixture on top. Place a layer of the chopped tomatoes, then the peas, and continue in this manner until all the ingredients are used up, ending with salmon. Fold the leeks over the top, cover with plastic wrap and set in the refrigerator overnight.
• Remove the plastic wrap, turn out the terrine and cut into slices. Serve garnished with herbs and remaining tomatoes cut into strips.

VEGETABLE TERRINE WITH SMOKED SALMON

Steps:

• Thaw the peas.
• Rione leeks, trim, cut in half lengthwise and blanch in boiling salted water for about 4 minutes. Drain, cool in ice water, drain again and spread on a kitchen towel.
• Blanch, peel, remove seeds and finely chop 2/3 of tomatoes.
• Peel shallots. Clean mushrooms, Heat the butter in a pan and saute shallots and mushrooms for 4 minutes. Puree the shallots and mushrooms.
• Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes.
• Whip the cream and fold into the mushroom puree. Season with salt, pepper and nutmeg. Dissolve the dripping wet gelatin in a small saucepan. Stir the gelatin into the mushroom cream.
• Line a loaf pan with plastic wrap, then line the bottom and edges crosswise with overlapping leeks. Then place a salmon layer, a mushroom layer, a pea layer and a tomato layer. Continue until all ingredients are used up, finishing with a salmon layer. Fold the leeks over the salmon, cover with plastic wrap and refrigerate overnight.
• Serve sliced and garnished with chopped herbs.

RECIPE: VEGETABLE TERRINE WITH SALMON, RATED 4.2/5 - 18 VOTES

Steps:

• - Preheat the oven to 170 ° C. - Peel the carrots, wash them, cut them in half and cut them into quarters lengthwise. Cut the broccoli into strips. Drain the peppers from their juice. Cut into strips 5 mm wide. - Boil 1 litre of water in a saucepan with a pinch of each herb and salt. Remove from the heat. Dip in the salmon fillet and poach for 5 minutes. Drain. - In another saucepan, boil 2 litres of salted water to blanch the vegetables. Start with the carrots, add the peas, green beans and broccoli, cook for 5 mins. Drain them all.
• - Chop 1 tablespoon of each herb. Put them in a bowl with the eggs, cream, salt and pepper. Mix with the blanched vegetables and peppers. Cover all the sides of the terrine loaf dish (inside and out) to make it easier to remove the terrine, then pour in half of the preparation. - Lay the salmon cut into strips. Fill with remaining egg mixture and vegetables. Place pan in a double boiler. Cook for 1 h. -Leave to cool before serving.

SALMON AND AVOCADO TERRINE

Steps:

• To make the mousse, preheat the oven to 350 degrees. Place the fresh salmon in a single layer in a medium ovenproof skillet and sprinkle with salt and pepper. Bring the fish stock to a boil and pour it over the salmon. Over medium high heat, bring the stock to a simmer. Place a buttered sheet of parchment paper over the skillet and transfer it to the oven. Cook for 2 minutes, until the salmon is not quite done. Strain, reserving the salmon and stock in separate bowls.
• In a medium saucepan, heat the butter over medium low heat. Add the shallots and the mushrooms and cook for about 3 minutes, or until almost tender. Add the brandy and flame it with a match, standing well away from the pan. Cook over high heat until reduced by half, then add the reserved stock and again reduce by half. Remove from the heat and sprinkle the gelatin over the top. Stir until the gelatin has dissolved, then strain into a food processor and discard the solids. Add the cooked salmon and the Tabasco to the food processor and puree the mixture until smooth. Whip the cream to soft peaks and reserve in the refrigerator. Transfer the salmon mixture to a metal bowl set inside a larger bowl filled with ice water. Stir until the mixture has cooled to room temperature, but not colder. Stir in 1/4 of the whipped cream to loosen the mixture, then fold in the remaining whipped cream gently.
• Stop folding as soon as the last trace of white disappears. Pour 1/2 of the mixture into a 10 by 5 by 3inch glass loaf pan and, using half of the smoked salmon, gently lay a layer of smoked salmon over the top, laying the strips crosswise. Fit the avocado slices together into an even layer, taking care not to press down too hard or the mousse underneath will shift. Lay the remaining smoked salmon over the top of the avocado and then scoop the remaining salmon mousse into the pan. Spread the mousse into an even layer and cover with plastic wrap. Chill for at least 6 hours and up to 2 days before serving. To serve, run a thin knife along the inside edge of the pan. Dip the bottom of the pan in hot water for a few seconds and invert onto a rectangular serving platter. Cut the mousse into 3/4inch slices with a very sharp knife transfer carefully to serving plates. Pass the watercress mayonnaise on the side.

SMOKED SALMON AND POTATO TERRINE WITH VEAL DEMI-GLACE

Steps:

• Place potatoes in a medium saucepan, and fill with water to cover. Bring to a boil, and cook uncovered until potatoes are very tender, about 25 minutes. Drain well, add olive oil and mash coarsely. Set aside.
• Preheat oven to 400 degrees. Have ready an empty 8-ounce can, with label, top and bottom removed, for use as a mold. Coat inside of can with cooking spray. Set can on a baking sheet, and arrange a single layer of salmon evenly across bottom of can. Top with a 1/2-inch-thick layer of potato. Tamp lightly with a spoon to eliminate air pockets, but do not pack down or the salmon layer will be obscured. Add another single layer of salmon, another layer of potato and then a third layer of each. Slowly slide can up to free it from terrine. Return can to baking sheet and repeat to make four terrines.
• Transfer baking sheet to oven, and bake until terrines are hot and lightly browned on top, about 8 minutes. While terrines are baking, place demi-glace in a saucepan over low heat. When demi-glace is warm, add truffle butter, and stir until melted. Season with salt and pepper to taste, and keep warm.
• To serve, drizzle demi-glace across each of four serving plates. Use a wide, stiff spatula to transfer a terrine to each plate. Serve immediately.