← All recipes

🍽️ Classic Salmon Fish Terrine

236 kcal · 30 min · 4 servings

Classic Salmon Fish Terrine Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
  2. 2. Rinse the salmon under running water and pat it dry with a kitchen towel.
  3. 3. Place the fish fillet on a piece of aluminum foil.
  4. 4. Drizzle some olive oil and lemon juice over the fish.
  5. 5. Season the salmon with salt and pepper to taste.
  6. 6. Fold the aluminum foil over the fish and seal it well to form a packet.
  7. 7. Place the fish packet in the oven and steam the salmon for about 10 minutes until cooked.
  8. 8. Remove the packet from the oven and carefully open the foil.
  9. 9. Let the salmon cool down completely.
  10. 10. Rinse four small timbale molds (small round molds) with water.
  11. 11. Line the molds inside with plastic wrap.
  12. 12. Line the bottom of the molds with a few slices of smoked salmon.
  13. 13. Finely chop the remaining cooled salmon.
  14. 14. Soak the gelatin in a bowl with cold water.
  15. 15. Cut the steamed salmon into small cubes.
  16. 16. Take the cooking liquid that formed during steaming and stir it with cream cheese and crème fraîche.
  17. 17. Add the finely chopped salmon, the smoked salmon, and fresh dill to the cream mixture.
  18. 18. Season the filling with salt and pepper.
  19. 19. Squeeze the soaked gelatin well.
  20. 20. Melt the gelatin in a small pot with Noilly Prat (an aromatic white wine).
  21. 21. Stir the melted gelatin into the cream cheese cream.
  22. 22. Fill the mixture into the prepared molds.
  23. 23. Smooth the surface.
  24. 24. Cover the molds and place them in the refrigerator for at least 4 hours until the terrine is firm.
  25. 25. Carefully unmold the terrines before serving.
  26. 26. Garnish the terrines with fresh dill sprigs.
  27. 27. Serve the terrines with a fresh salad on the side as desired.

Nutrition per serving