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
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
WHITE FISH TERRINE WITH SALMON ROE AND DILL
Categories Fish Herb Appetizer Bake Cod Dill Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 325°F. Oil terrine mold and line bottom with a sheet of wax paper (cut to fit), then oil paper.
- Remove any visible silver skin or sinew from fish and cut on either side of pin bones until all pin bones have been removed, then cut fish into 1-inch pieces. Purée fish with salt, white pepper, and nutmeg in a food processor until very smooth. Add egg white and purée until incorporated, then transfer mixture to a bowl set in a larger bowl of ice.
- Set tamis, screen side up, over a plate and work fish mixture through sieve about 2 tablespoons at a time with scraper until all that remains is sinews. Continue to work fish through sieve, scraping strained fish from underside of tamis from time to time and transferring to a large bowl set in another bowl of ice.
- Weigh strained fish to determine equal amount of cream (1 cup cream weighs 8 ounces). Then, keeping fish mixture over ice, stir cream into fish mixture, about 1/4 cup at a time, with a large rubber spatula until all cream is incorporated.
- Transfer one fourth of mixture to a small bowl and stir in dill. Gently fold salmon roe into remaining fish mixture.
- Spread about two thirds of roe mixture in terrine and create a wide trough lengthwise along the middle with back of a spoon. Fill trough with dill mixture, mounding it slightly and smoothing surface. Cover with remaining roe mixture and rap mold firmly on counter to compact terrine. Smooth top with offset spatula and cover surface with an oiled sheet of wax paper (oiled side down).
- Bake in awater bath until terrine is firm to the touch and separates easily from sides of mold and thermometer inserted diagonally through paper into center of terrine registers 110 to 120°F (a metal skewer or thin knife plunged to bottom of terrine for 5 seconds and removed will feel hot), 40 to 45 minutes.
- Transfer terrine in mold to a rack and let cool 10 to 15 minutes before unmolding.
- To unmold, remove wax paper and run a thin knife around inside edge of mold. Invert a cutting board or serving dish over terrine, then reinvert and remove mold and wax paper, blotting any excess liquid. Cut terrine into slices with a sharp knife, supporting each slice as cut with a flat metal spatula and transferring as cut to small plates.
- *Available at bridgekitchenware.com.
SALMON AND AVOCADO TERRINE
Provided by Food Network
Categories dessert
Yield 8 to 10 as part of a selection
Number Of Ingredients 13
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.
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
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
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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- For the quick-pickled celery, mix the vinegar and sugar in a glass or ceramic bowl, add 2 large pinches of salt and the celery, toss well, then set aside for 1 hour.
- Grease, then neatly line a 1.25 litre loaf tin with cling film leaving lots of overhang (you may need 2 pieces). Neatly cover the base of the tin with smoked salmon slices. This will be the top when it’s turned out. Line the sides of the tin with more slices of smoked salmon, overlapping slightly, so they overhang the sides – don’t leave gaps. Reserve the rest of the salmon slices for the bottom of the finished terrine.
- Whizz the crème fraîche and cream cheese in a food processor with the lemon zest and juice, horseradish and one of the hot- smoked salmon fillets. Season well with pepper and a little salt.
- Add the herbs, spring onions and pink peppercorns to the creamy mixture, then flake in the remaining hot-smoked salmon fillet and mix with a wooden spoon.
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