Best 4 Smoked Salmon Terrine Recipes

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Smoked salmon terrine is a classic dish that is perfect for any occasion, whether it's a holiday party, a special dinner, or a simple get-together with friends. The combination of smoked salmon, cream cheese, and fresh herbs creates a rich and flavorful dish that is sure to impress your guests. With its elegant appearance and delicious taste, smoked salmon terrine is a dish that is sure to be a hit with everyone who tries it.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED SALMON TERRINE



Smoked Salmon Terrine image

Delish appetizer great for entertaining and for before holiday feasts. This one won't last long on the plate! Top with capers and serve with rice crackers.

Provided by Miss Crave

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 2h45m

Yield 16

Number Of Ingredients 6

1 (10 ounce) bag fresh spinach, or to taste
3 (8 ounce) packages cream cheese, at room temperature
1 bunch green onions, chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 tablespoon chopped fresh dill
1 (16 ounce) package smoked salmon, or more to taste

Steps:

  • Place spinach in a pot with water to cover. Boil until wilted; drain well. Chop into small pieces.
  • Place cream cheese in a bowl; cut using 2 butter knives until paste-like in consistency. Mix in the spinach, green onions, water chestnuts, and dill.
  • Line a loaf pan with of plastic wrap. Arrange a layer of smoked salmon in the pan; spread a layer of the cream cheese mixture over the salmon. Repeat layering with the remaining salmon and cream cheese mixture.
  • Chill in the refrigerator, at least 2 hours.
  • Invert the pan onto a serving dish; peel off the plastic wrap.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 4.5 g, Cholesterol 59.2 mg, Fat 17.2 g, Fiber 1.1 g, Protein 14.4 g, SaturatedFat 9.8 g, Sodium 586.4 mg, Sugar 0.8 g

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

LEEK, ASPARAGUS, SMOKED SALMON TERRINE



Leek, Asparagus, Smoked Salmon Terrine image

Beautiful presentation, always a crowd pleaser! It's a definite for a fabulous meal - brilliant with seared tuna steaks. A great little dish full of flavour, presentation and class.

Provided by Caithi Romeo

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

10 thin asparagus spears, trimmed to fit length of pan
2 large and long leeks
1 tablespoon butter
2 (250 g) packages Philadelphia Cream Cheese, softened
100 g smoked salmon, finely chopped
1/2 grated lemon, rind of
juice of ½ lemon
1 tablespoon horseradish
salt and pepper, to taste

Steps:

  • Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender.
  • Remove and plunge into cold water, drain well.
  • Finely chop the white section of the leeks to give 1 cup.
  • In a large pan, melt the butter, add white leeks and cook for 2 minutes or until soften, cool.
  • Slice the green section lengthwise into long ribbon like leaves.
  • Blanch in boiling water for 1-2 minutes or until softened, then plunge into cold water, drain well.
  • Combine with the Philly, salmon, rind, juice, horseradish, and seasonings in a large bowl until combined.
  • Line an 11cm x 21cm loaf pan with plastic wrap.
  • Layer the leek ribbons across the pan ensuring they overlap by 1 cm.
  • Spoon half the Philly mixture evenly into the pan, top with the asparagus spears, then spoon in the remaining Philly.
  • Fold the leek ends over the filling to enclose, trim if necessary.
  • Chill until firm.
  • Invert onto a serving plate.
  • Serve sliced.

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

Tips:

  • Choose high-quality ingredients: Use fresh, high-quality smoked salmon, cream cheese, and herbs for the best flavor.
  • Don't overmix the ingredients: Overmixing can make the terrine dense and tough. Mix the ingredients just until they are combined.
  • Chill the terrine before serving: Chilling the terrine will help it to set and firm up. Chill the terrine for at least 4 hours, or overnight.
  • Serve the terrine with your favorite accompaniments: Smoked salmon terrine can be served with a variety of accompaniments, such as crackers, bread, fruit, or vegetables.

Conclusion:

Smoked salmon terrine is a delicious and elegant appetizer or main course. It is easy to make and can be prepared ahead of time. With its rich and smoky flavor, smoked salmon terrine is sure to impress your guests.

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