Smoked Salmon Terrine Recipes

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SMOKED SALMON TERRINE



Smoked salmon terrine image

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

600g smoked salmon slices
600g cream cheese
150ml double cream
zest and juice 1 lemon, thin wedges to serve
1 tbsp very finely chopped dill, plus a few fronds to serve
2 tbsp finely snipped chive
a little oil, for greasing
melba toast or toasted soda bread, to serve

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

SMOKED SALMON TARTINES



Smoked Salmon Tartines image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 18

8 slices whole-grain bread, sliced 1/4 inch thick, toasted
2 ripe avocados, seeded, peeled, and sliced crosswise 1/4 inch thick
1 lemon, halved
Kosher salt and freshly ground black pepper
8 slices smoked salmon (about 8 ounces)
Gravlax Sauce, recipe follows
1 small red onion, halved and thinly sliced crosswise in half-rounds
Dill fronds, for serving
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

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 TERRINE



Salmon Terrine image

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

5 cups water
2 teaspoons salt
1 (12 ounce) fresh salmon fillet
8 ounces smoked salmon, chopped
⅓ cup chopped green onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon, or to taste
7 tablespoons butter, softened
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, or to taste
½ teaspoon black pepper

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 & AVOCADO TERRINES



Smoked salmon & avocado terrines image

A light, elegant make-ahead starter to ease you into the Christmas Day blow-out, or to kick off a dinner party menu

Provided by Sara Buenfeld

Time 20m

Number Of Ingredients 8

sunflower oil , for greasing
300g and 150g pack thinly sliced smoked salmon
100g pack Chevre or other mild goat's cheese , broken into small pieces
3 tbsp snipped chives
3 large ripe avocados , peeled, stoned and finely chopped
3 tbsp lemon juice
sweet chilli sauce , for drizzling
salad leaves and vinaigrette, to serve

Steps:

  • Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
  • Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
  • On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

Nutrition Facts : Calories 330 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Protein 18 grams protein, Sodium 3.67 milligram of sodium

SMOKED SALMON TARTINE



Smoked Salmon Tartine image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 4

4 slices white bread, crusts removed
2 tablespoons/20 g butter
2 ounces/75 g smoked salmon, thinly sliced
Lemon, thinly sliced, for garnish

Steps:

  • Cut the slices of bread into triangular shapes, or use a Christmas ornament mold and cut out the shape. Add butter to the bread and cut the salmon into triangular shapes and place over the buttered bread. Add the lemon on the tip of the triangular shape for decoration.

INDIVIDUAL TERRINES OF SMOKED SALMON AND SCALLOPS



Individual Terrines of Smoked Salmon and Scallops image

Categories     Fish     Shellfish     Lunch     Salmon     Scallop     Winter     Tarragon     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12

Number Of Ingredients 12

2 pounds sea scallops
1 cup dry white wine
1 1/3 cups chopped fresh chives
3/4 cup crème fraîche or sour cream
1/2 cup plus 3 tablespoons minced fresh tarragon
5 tablespoons Dijon mustard
1 1/3 cups diced peeled seeded English hothouse cucumber
1 pound thinly sliced smoked salmon
3/4 cup olive oil
1/3 cup tarragon vinegar
2 bunches watercress, thick stems trimmed
2 large heads of Belgian endive, trimmed, leaves separated

Steps:

  • Combine scallops and wine in large skillet. Cover and simmer over medium heat until scallops are just opaque in center, about 5 minutes. Drain. Chill scallops until cold, about 2 hours. Cut scallops into 1/2-inch pieces.
  • Line twelve 3/4-cup soufflé dishes with plastic wrap, extending over sides by 3 inches. Whisk 1 cup fresh chives, crème fraîche, 1/2 cup tarragon, and 3 tablespoons mustard in large bowl to blend. Gently stir in scallops and cucumber. Season with salt and pepper. Cut 12 rounds from salmon slices to fit bottom of soufflé dishes; place 1 round in each dish. Top each with 1/4 cup scallop mixture. Top each with another layer of salmon, trimming to fit. Divide remaining scallop mixture among dishes (about 1/4 cup for each). Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • Whisk oil, vinegar and 1/3 cup chives, 3 tablespoons tarragon, and 2 tablespoons mustard in medium bowl to blend. Season to taste with salt and pepper.
  • Unfold plastic wrap atop each terrine. Invert 1 terrine onto each of 12 plates. Peel off plastic wrap from each terrine. Surround each terrine with watercress sprigs and endive leaves. Drizzle greens and terrines with vinaigrette and serve.

SMOKED SALMON & AVOCADO TERRINES



Smoked Salmon & Avocado Terrines image

I found this recipe in the Dec issue of BBC Goodfood.An extremely elegant starter that will grace any dinner table. Very simple yet very very tasty. The greatest advantage is that it can be prepared the night before leaving you free to enjoy time with your guests. I replaced the goats cheese which was stated in the original recipe with cream cheese as I am not very partail to goats cheese.

Provided by Naked Chefess

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

sunflower oil, for greasing
450 g thinly sliced smoked salmon
250 g cream cheese (eg philadelphia)
3 tablespoons snipped chives
3 large ripe avocados, peeled, stoned and finely chopped
3 tablespoons lemon juice
sweet chili sauce, for drizzling
baby salad leaves or rocket, and
vinaigrette, to serve

Steps:

  • Lightly oil 8 ramekins. Line well with cling film, then the sliced salmon allowing plenty of overhang.
  • Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning.
  • Spoon mixture into the salmon -lined ramekins, press down, fold over the overlapping salmon then the cling film to seal the mixture.
  • (Can be made the night before otherwise they should be chilled for at least 4 hours).
  • When needed, gently unwrap the cling film, place a serving plate over the ramekin and turn over. Gently ease the ramekin and cling film from the terrines. Decorate the plate with baby salad leaves tossed in viniagrette.
  • Drizzle the terrine and plate with sweet chilli sauce.
  • Serve on their own or with toast.

Nutrition Facts : Calories 321.4, Fat 26.6, SaturatedFat 9.3, Cholesterol 47.3, Sodium 539.9, Carbohydrate 9.1, Fiber 6.1, Sugar 0.8, Protein 14.5

SMOKED SALMON TERRINE



Smoked salmon Terrine image

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

1 1/2 kg smoked salmon, sliced
175 g butter
55 g anchovies, soak in
milk, 5 minutes
grated zest 1 lemon
1/2 lemon, juice of
2 tablespoons chopped fresh dill
salt and pepper

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

SMOKED SALMON TERRINE WITH SPINACH



Smoked Salmon Terrine With Spinach image

Provided by Moira Hodgson

Categories     appetizer

Time 3h45m

Yield 6 servings

Number Of Ingredients 6

1 pound fresh spinach, stems removed
salt
1/2 pound (2 sticks) unsalted butter, at room temperature, plus butter for buttering the terrine
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 pound smoked salmon, cut in thin slices

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

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #very-low-carbs     #appetizers     #seafood     #no-cook     #refrigerator     #potluck     #dinner-party     #fall     #holiday-event     #spring     #summer     #salmon     #fish     #dietary     #seasonal     #low-carb     #wedding     #low-in-something     #saltwater-fish     #brunch     #taste-mood     #savory     #to-go     #equipment     #number-of-servings     #presentation     #served-cold     #technique

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