Description

An elegant and creamy salmon terrine made with fresh and smoked salmon, gently baked and chilled for a smooth, sliceable dish perfect for entertaining or special occasions.

Ingredients

1 lb (450g) fresh salmon fillet, skinless and boneless

1/2 lb (225g) smoked salmon

1/2 cup heavy cream

3 large eggs

1 tablespoon fresh dill, chopped

1 tablespoon lemon juice

Salt and pepper, to taste

Optional: cooked spinach or carrots, for layering

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Instructions

Preheat the oven to 350°F (175°C).
Add the fresh salmon, smoked salmon, heavy cream, eggs, dill, lemon juice, salt, and pepper to a food processor.
Blend until the mixture is smooth and well combined.
Line a loaf pan with plastic wrap, leaving overhang on the sides.
Pour half of the salmon mixture into the pan.
Add a layer of cooked vegetables if using.
Top with the remaining salmon mixture and smooth the surface.
Cover the pan and place it in a water bath.
Bake for about 40 minutes, until the terrine is set.
Cool completely, then refrigerate for several hours or overnight.
Lift from the pan, slice, and serve chilled.

Notes

Chilling overnight improves flavor and texture.

A water bath ensures gentle, even cooking.

Use a sharp knife wiped clean between slices for best presentation.

Serve with greens, toast, or a light sauce.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 1g
Sodium: 520mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 26g
Cholesterol: 140mg