Smoked salmon terrine
Smoked salmon terrine is a light and delicious appetizer, ideal for preparing in advance. **It requires Irish smoked salmon for optimal results.** The filling i
Smoked salmon terrine is a light and delicious appetizer, ideal for preparing in advance. **It requires Irish smoked salmon for optimal results.** The filling is made of a mixture of white cheese and fresh cheese, enriched with salmon, cucumber and pink berries. For a lighter version, it is possible to use light fresh cheese or 0% fat white cheese. **Several comments suggest adding a binder such as gelatin or agar-agar for better consistency.** It is advisable to choose a quality smoked salmon, wild or sustainable farmed, with a firm texture and a deep orange color.
Time
4 h. 10 min. =
10 min. +
4 h.
Utensils
1 knife1 strainer1 cake mold1 cling film
Ingredients for 6 parts
- 2 g. poivre noir
- 0.5 cucumber
- 10 g. dill weed
- 40 g. chives
- 300 g. slices of smoked salmon
- 300 g. fresh cheese with garlic and herbs
- 125 g. soft french cheese
- 1 g. pink peppercorns
Steps
- Cut half of the smoked salmon into small dice.
- Peel and mince the cucumber, then let it drain for 15 minutes in a colander.
- Mix the fresh cheese, the white cheese, the diced smoked salmon and cucumber, the chopped chives and pepper.
- Line a terrine or a cake mold with cling film, then cover the bottom and the sides with the slices of smoked salmon.
- Fill with the cheese filling. Fold the slices of salmon that protrude and close the cling film.
- Refrigerate for 4 hours then gently unmold.
- Serve decorated with dill and pink berries.