Salmon Terrine

I hope you all had a great time at Christmas with your family!

Today, the recipe is another festive dish and it comes from Aja as part of the Supertoinette recipe challenge of the month. It was a very successful starter with a lovely balance of flavours between the lemony salmon terrine, the salty smoked salmon and the creamy and sweet sauce.

Source: Aja

Ingredients

Serves 6 as a starter (can easily be doubled)

200g smoked salmon
400g fresh salmon
25g lemon juice
Dill or chives
2 tbsp mayonnaise
60g cream
1 gelatine leaf
Salt and pepper to taste

For the sauce:
100g Philadephia
50g mayonnaise
1 tbsp ketchup
Salt and pepper to taste
A few drops of Worcestershire sauce

Method

  1. Place the fresh salmon, cut into big chunks into the internal basket. Pour 500g water in the bowl, place the internal basket inside and cook for 12 min/100C/speed 1.
  2. Tip out and shred with a  fork and leave to cool down. Meanwhile, soak the gelatine leaf in cold water.
  3. Whip 50g cream in a separate bowl (for that quantity, I don’t use the Thermomix).
  4. Chop the dill or chives.
  5. Combine the chopped herbs, 2 tbsp of mayonnaise and the lemon juice. Mix in the cooked salmon.
  6. Gently fold in the whipped cream.
  7. Heat the remaining 10g of cream in a saucepan and add the soaked and drained gelatine leaf. Stir well until melted and leave to cool down for a couple of minutes.
  8. Then add this to the mayonnaise and salmon mix. Taste and add salt, pepper or more lemon juice if needed.
  9. Line ramequins dishes with cling film (or use individual silicone moulds) and line with the smoked salmon, cutting bits that hang out of the dish. Make sure there is no hole in the salmon lining.
  10. Pour the terrine in each dish/mould and cover with cling film.
  11. Refrigerate for at least 2 hours (you can also make this the day before).
  12. Before serving, make the sauce by combining all the sauce ingredients.
  13. Turn each ramequin onto a serving plate and serve with the sauce, a sprig of dill or chive and cooked prawns for decoration.
  14. Note: I cooked the prawns myself using the varoma: I placed 500g of water in the bowl and heated it for 6 minutes/Varoma/speed 1. Meanwhile, I coated the raw prawns with a bit of olive oil and lemon juice, salt and pepper. I placed them in the varoma and put the varoma on the bowl. I cooked them for 3 minutes/Varoma/speed 1 (I only had about 15 prawns so if you have more check after 3 minutes and add a couple of minutes more if needed). Don’t overcook the prawns! They are cooked when they are firm to the touch.

3 Responses to Salmon Terrine

  1. Très belles et bien appétissantes tes “minis terrines”!!
    Tu les as faites dans des flexipan?
    J’espère que tu as passé un beau Noël et je te souhaite d’ores et déjà une très belle et douce année 2013!! à toi et ta famille bien sûr!! 😉

  2. encore une belle recette pour nos moules, merci, cela a l’air délicieux
    belle fin d’année pour toi et ta petite famille

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