Smoked Salmon Terrine
12 servings
45 minutes
Terrine with smoked salmon is a refined dish of European cuisine that combines the creaminess of cheese, the zest of smoked salmon, and the freshness of herbs. This recipe has its roots in French gastronomy, where terrines hold a special place on festive tables. The flavor of the dish is a harmony of creamy, salty, and slightly spicy notes highlighted by lemon acidity and horseradish aroma. Terrine is perfect as an appetizer or main course, especially when paired with crispy baguette and capers. The marinated celery adds a subtle textural play while pink pepper adds a touch of sophistication. Served chilled, it makes an excellent choice for summer dinners or formal events.
1
To marinate celery, mix vinegar and sugar in a glass or ceramic bowl. Add two pinches of salt and celery. Mix well and let it sit for an hour.
- Apple cider vinegar: 30 ml
- Sugar: 30 g
- Celery stalk: 4 stems
2
Grease a 1.25-liter mold with oil and line it with plastic wrap, letting the wrap hang over the edges. Carefully place slices of smoked salmon at the bottom of the mold. Also line the sides of the mold with salmon slices, overlapping them without leaving gaps. Reserve the remaining salmon slices for the base of the terrine.
- Sunflower oil: to taste
- Smoked salmon: 500 g
3
In a food processor, mix cream cheese and sour cream with lemon zest and juice, horseradish, and smoked salmon fillet. Season well with pepper and a little salt.
- Crème fraiche: 200 g
- Cream cheese: 550 g
- Grated lemon zest: 1 tablespoon
- Lemon juice: 1 tablespoon
- Grated horseradish: 1.5 tablespoon
- Salmon fillet: 400 g
4
Add herbs, green onions, and pink pepper. Add hot-smoked salmon flakes. Mix well with a wooden spoon.
- Onion-sibulet: 0.5 bunch
- Dill: 1 bunch
- Pink pepper: 2 tablespoons
5
Place 1/3 of the cream cheese mixture in the mold, then add half of the pickled celery without liquid on top. Add another 1/3 of the cream cheese mixture and another layer of celery. Finally, add the remaining cream cheese mixture on top.
- Celery stalk: 4 stems
6
Place the leftover salmon slices on top. Carefully wrap the salmon strips that extend beyond the edges of the mold inside.
- Smoked salmon: 500 g
7
Cover the edge of the mold with film. Place some weight on top. This can be another mold. Put it in the refrigerator overnight.
8
Take the terrine out of the fridge 10 minutes before serving. Unwrap the film and carefully transfer it to a plate. Serve with capers and toasted baguette.
- Capers: to taste
- French baguette: to taste