Two-salmon terrine
An easy terrine to make and truly delicious. It will be right at home on your Christmas table or another celebration.
You can use smoked trout instead of smoked salmon. It’s often much better value.
Preparation
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Step 1
With a large knife, remove the skin from the salmon fillet.
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Step 2
Cut it into large pieces…
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Step 3
and blitz it roughly.
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Step 4
Add the eggs, the single cream, the salt and the pepper to the food processor.
Blitz it all again.
Add the chopped parsley and chives. Mix with a spatula.
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Step 5
In a terrine dish (buttered if it isn’t silicone), put 1/3 of the mixture.
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Step 6
Cover with half of the smoked salmon or smoked trout.
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Step 7
Repeat once: a layer of mixture and a layer of smoked fish.
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Step 8
Finish with the mixture.
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Step 9
To cook it, two methods:
- the traditional one:
Set the oven to 180°C. Heat water in a pan for the bain-marie. Put the boiling water in a dish. Place the terrine in the dish and bake for 45 minutes. Let it cool in the oven and put it in the fridge.
- steam-oven cooking (which should also work with a steamer) — the one I chose:
Lay over the dish a film that withstands 95°C heat. Cook the terrine for 45 minutes at 95°C.
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Step 10
Once it’s cold, store the terrine in the fridge.
Decorate it.
As an accompaniment, you can offer a sauce based on crème fraîche (or fromage blanc), lemon and dill or chives.
Recipe photos
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