Best 4 Smoked Salmon Terrine Recipes

SMOKED SALMON TERRINE

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.

SMOKED SALMON TERRINE WITH SPINACH

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.

LEEK, ASPARAGUS, SMOKED SALMON TERRINE

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

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.