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 TARTINES
Steps:
- Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
- Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
SALMON AND SPINACH TERRINE
One of the nicest ways to begin a meal is with a chilled terrine of fish. This salmon-cod combination, flavored and colored with fresh spinach leaves, is a favorite at Eniscree Lodge, a charming country retreat perched on a County Wicklow hillside in Eniskerry. Served with brown soda bread, the terrine is perfect for a luncheon dish or as a first course for dinner. From "The Irish Heritage Cookbook"
Provided by Chef Kate
Categories Lunch/Snacks
Time 16h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Blanch the spinach in boiling salted water until the leaves are limp, 1 to 2 minutes. Drain and plunge into cold water; drain again and squeeze spinach dry.
- Transfer the spinach to a blender or food processor and add the cod, bread crumbs, eggs, and cream or half-and half and process until smooth.
- Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with aluminum foil and brush lightly with cooking oil.
- Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices.
- Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper.
- Spoon the remaining spinach mixture over the top.
- Cover with another piece of greased foil, place the loaf pan in a baking dish, and add hot water to come two thirds up the sides of the loaf pan.
- Bake for 1-1/4 hours.
- Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours.
- Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours.
- To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate.
- Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.
Nutrition Facts : Calories 253.5, Fat 11.8, SaturatedFat 5.6, Cholesterol 150.3, Sodium 210.7, Carbohydrate 11.8, Fiber 1, Sugar 1.1, Protein 24.1
SMOKED SALMON TERRINE WITH SPINACH
Steps:
- Wash the spinach in three changes of cold water and drain it. Put it in three quarts of boiling salted water (not in an aluminum pot), and cook vigorously over high heat for four minutes. Plunge the spinach in ice water to cool it. Drain. Press the excess water out of the spinach by forming it into a ball in your hands and squeezing it.
- Put the spinach, butter, Worcestershire sauce and Tabasco in a food processor. Process until you have a smooth paste.
- Butter the bottom and sides of a one-and-a-half-quart terrine mold. Then line the mold with parchment paper.
- Fill mold with layers: thin sliced salmon alternating with one-fourth-inch spinach layers. The bottom and top layers should be salmon.
- Refrigerate for at least three hours before serving. To remove the terrine from its mold, invert it over a serving plate. If necessary, slip a knife between the parchment paper and the mold, or lower the mold into hot water for a few minutes before inverting it. Cut the terrine in one-fourth-inch slices with a knife that is dipped in hot water before each cut.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 20 grams, Sodium 602 milligrams, Sugar 1 gram, TransFat 1 gram
SMOKED SALMON TERRINE
Make and share this Smoked salmon Terrine recipe from Food.com.
Provided by JustJanS
Categories Very Low Carbs
Time 45m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Line a 900g loaf tin or 1.
- 4litre terrine dish with plastic wrap.
- Beat the butter until very soft.
- Dice the anchovies, and beat into the butter with the lemon zest and juice.
- Mix in the dill, season with salt and pepper and set aside at room temperature.
- Line the loaf tin or dish with salmon slices, making sure there is an over-hang of about 5cm around the sides.
- Cover the bottom with more smoked salmon, then smear over a thin layer of butter.
- Cover the butter with a layer of salmon.
- Continue until the tin is full, finishing with a layer of salmon.
- Fold the over-hanging salmon over the layered salmon.
- Place another loaf tin weighted down with a couple of small tins or another terrine dish on top.
- This will help press the layers together.
- Refrigerate for several hours or preferably overnight.
- Serve thin slices alongside a green salad accompanied with brown bread or bruscetta type bread.
Nutrition Facts : Calories 208.3, Fat 14.1, SaturatedFat 7, Cholesterol 51, Sodium 985.4, Carbohydrate 0.1, Protein 19.4
SALMON, SCALLOP, AND PEA TERRINE
Steps:
- In a food processor purée the scallops and the peas until the mixture is almost smooth, add the egg white, the cream, the salt, and the tarragon, and purée the mixture until it is smooth. Transfer the mixture to a bowl, fold in the salmon, and transfer the mixture to a buttered 1-quart rectangular terrine, smoothing the top and rapping the terrine on a hard surface to expel any air bubbles.
- Cover the terrine with buttered wax paper and the lid or a double thickness of foil, put it in a baking pan, and add enough hot water to the pan to come halfway up the sides of the terrine. Bake the terrine in a preheated 375°F. oven for 45 minutes. Remove the terrine from the baking pan and remove the lid and the wax paper. Let the terrine stand for 10 minutes, carefully pour off the excess liquid, and invert the terrine onto a platter. The terrine may be made 1 day in advance and kept covered and chilled. Let the terrine return to room temperature before serving. Cut the terrine into 1/2-inch slices and serve it warm with the chive butter sauce or at room temperature with the tsatsiki.
- To make chive butter sauce:
- In a small heavy saucepan combine the shallot, the vermouth, and the vinegar, bring the liquid to a boil, and simmer it until the liquid is reduced to about 1 tablespoon. Reduce the heat to moderately low and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new piece before the previous one has melted completely. (The sauce must not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives and salt to taste. Makes about 1/2 cup.
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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.
- Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan. Chop the rest finely by hand or in a food processor. Take care not to over-process the salmon; it must not form a paste.
- In a bowl, beat the cream cheese, crème fraîche, mustard and dill until well combined. Scrape in the chopped salmon and mix with a rubber spatula or a spoon until well combined.
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