Salmon Terrine

When youre unsure what to serve as an appetizer but want to impress your guests, a terrine is the perfect choice.

Details

  • Preparation Time: 170 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 500 g Fish, salmon, smoked

  • 500 g Fish, salmon

  • 200 g Butter, unsalted

  • 450 g Yogurt, plain, from skimmed milk

  • 0.5 bouquet Thyme, raw

  • 0.5 teaspoons Salt, table

  • 3 pinch Spices, pepper, black

  • 2 piece Lemon, fresh, without shell

for poaching

  • 1 spoon Salt, table

  • 1 piece Spices, bay (leaves)

  • 3 grains Spices, pepper, black

  • 1 spoon Vinegar, red wine

Steps

  1. Cut the lemons in half and squeeze the juice from both halves. Place a larger pot on the stove and fill it halfway with cold water. Add a tablespoon of salt, a bay leaf, and vinegar. Rinse the salmon fillet under running water and then add it to the pot. Bring everything to a boil and let it boil for 1 minute. Then remove the pot from the heat and let the salmon fillet cool in the water for another 30 minutes.

  2. Meanwhile, prepare the terrine dish. Carefully line it with slices of smoked salmon, allowing some to hang over the edges. Finely chop the remaining smoked salmon slices and add them to a bowl. Drain the cooled salmon fillet well and shred it into smaller pieces (using a fork), then add it to the bowl with the smoked salmon.

  3. Rinse the chives, shake them dry, and finely chop them. In a small bowl, whip the butter and then add it to the bowl with the salmon along with the yogurt and chives. Mix everything well, then season with salt, pepper, and pour in the lemon juice. Mix again thoroughly and then carefully transfer the mixture into the terrine dish lined with smoked salmon.

  4. Smooth the mixture evenly on top and fold over the salmon slices that are hanging over the edges. Cover with plastic wrap and place in the refrigerator for at least 2 hours to allow the terrine to set properly.

  5. Remove the terrine from the refrigerator and take off the plastic wrap. Cover it with a serving plate and flip it over so the terrine neatly comes out onto the plate. Slice the terrine and serve it on plates. Optionally, garnish it and serve with slices of bread or toast.

Nutrition Information (Per 100g)

  • Calories: 277.65 kcal
  • Fat: 20.96 g
    • Saturated Fat: 8.14 g
  • Carbohydrates: 2.68 g
    • Sugars: 1.84 g
  • Protein: 18.56 g
  • Fiber: 0.22 g

Advice

Take the butter out of the fridge at least one hour before use.