Best Smoked Salmon Terrine Recipes

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SMOKED SALMON TERRINE



Smoked salmon terrine image

A show-stopping layered fish centrepiece with cream cheese and lemon filling, flavoured with dill and chives

Provided by Sarah Cook

Categories     Main course

Time 50m

Yield Makes 1 terrine, cuts into about 8-10 slices

Number Of Ingredients 8

600g smoked salmon slices
600g cream cheese
150ml double cream
zest and juice 1 lemon, thin wedges to serve
1 tbsp very finely chopped dill, plus a few fronds to serve
2 tbsp finely snipped chive
a little oil, for greasing
melba toast or toasted soda bread, to serve

Steps:

  • Grease a loaf tin, a 900g/2lb one is ideal but you can use one slightly smaller or bigger. Line with cling film, then cover just the base with one layer of smoked salmon slices, trimmed to fit neatly.
  • Whizz the cream cheese, cream, lemon zest and juice together in a food processor to combine. Scrape out and stir in the dill and chives with some seasoning. Spread an 8th of the cream cheese mixture over as evenly as you can. Top with a layer of salmon slices. Repeat with the cream cheese and salmon - you should be able to do 7 layers of cream cheese (By starting with just an 8th of the mixture, it means as the tin widens you'll have enough to put a bit more as you go further up creating even layers.) Finish with a last layer of salmon (and treat yourself to a smoked salmon sarnie with any trimmings!) Cover with cling film, pressing down gently, then chill overnight.
  • To serve, turn onto a platter and gently peel off the cling film. Scatter with a few dill fronds and serve with lemon wedges and toast.

Nutrition Facts : Calories 426 calories, Fat 39.5 grams fat, SaturatedFat 23.3 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 17.4 grams protein, Sodium 3.3 milligram of sodium

SMOKED SALMON AND TROUT MOUSSE TERRINE



Smoked Salmon And Trout Mousse Terrine image

Provided by Moira Hodgson

Categories     appetizer

Time 1h30m

Yield 10 - 12 servings

Number Of Ingredients 10

24 thin slices Scottish smoked salmon
1/2 pound smoked trout fillet
1 1/4 ounce packaged gelatin dissolved in 2 tablespoons warm water
1 1/2 cups heavy cream, whipped
3 tablespoons dry sherry
2 tablespoons Cognac
Coarse salt and freshly ground pepper to taste
2 to 3 tablespoons finely grated fresh horseradish (or to taste)
16 leaves Boston lettuce
4 sprigs tarragon

Steps:

  • Line the inside of a 9-by-4-inch terrine with pieces of smoked salmon, allowing the ends to hang over the edges. Set aside six pieces or so of salmon. Refrigerate.
  • In a food processor, puree the smoked trout, add the dissolved gelatin with its water. Work in the whipped cream, sherry and Cognac. Season to taste with salt and pepper, and add the horseradish.
  • Pour the mixture into the terrine, covering the center with the strips of reserved salmon, and folding the overlapping pieces of salmon over the top. Leave for an hour or overnight in the refrigerator to set.
  • Turn the mousse out onto a plate lined with lettuce leaves and decorate it with sprigs of tarragon. Serve with thin slices of brown bread and butter passed separately.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 226 milligrams, Sugar 1 gram, TransFat 0 grams

SMOKED SALMON TERRINE



Smoked Salmon Terrine image

Delish appetizer great for entertaining and for before holiday feasts. This one won't last long on the plate! Top with capers and serve with rice crackers.

Provided by Miss Crave

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 2h45m

Yield 16

Number Of Ingredients 6

1 (10 ounce) bag fresh spinach, or to taste
3 (8 ounce) packages cream cheese, at room temperature
1 bunch green onions, chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 tablespoon chopped fresh dill
1 (16 ounce) package smoked salmon, or more to taste

Steps:

  • Place spinach in a pot with water to cover. Boil until wilted; drain well. Chop into small pieces.
  • Place cream cheese in a bowl; cut using 2 butter knives until paste-like in consistency. Mix in the spinach, green onions, water chestnuts, and dill.
  • Line a loaf pan with of plastic wrap. Arrange a layer of smoked salmon in the pan; spread a layer of the cream cheese mixture over the salmon. Repeat layering with the remaining salmon and cream cheese mixture.
  • Chill in the refrigerator, at least 2 hours.
  • Invert the pan onto a serving dish; peel off the plastic wrap.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 4.5 g, Cholesterol 59.2 mg, Fat 17.2 g, Fiber 1.1 g, Protein 14.4 g, SaturatedFat 9.8 g, Sodium 586.4 mg, Sugar 0.8 g

LEEK, ASPARAGUS, SMOKED SALMON TERRINE



Leek, Asparagus, Smoked Salmon Terrine image

Beautiful presentation, always a crowd pleaser! It's a definite for a fabulous meal - brilliant with seared tuna steaks. A great little dish full of flavour, presentation and class.

Provided by Caithi Romeo

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

10 thin asparagus spears, trimmed to fit length of pan
2 large and long leeks
1 tablespoon butter
2 (250 g) packages Philadelphia Cream Cheese, softened
100 g smoked salmon, finely chopped
1/2 grated lemon, rind of
juice of ½ lemon
1 tablespoon horseradish
salt and pepper, to taste

Steps:

  • Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender.
  • Remove and plunge into cold water, drain well.
  • Finely chop the white section of the leeks to give 1 cup.
  • In a large pan, melt the butter, add white leeks and cook for 2 minutes or until soften, cool.
  • Slice the green section lengthwise into long ribbon like leaves.
  • Blanch in boiling water for 1-2 minutes or until softened, then plunge into cold water, drain well.
  • Combine with the Philly, salmon, rind, juice, horseradish, and seasonings in a large bowl until combined.
  • Line an 11cm x 21cm loaf pan with plastic wrap.
  • Layer the leek ribbons across the pan ensuring they overlap by 1 cm.
  • Spoon half the Philly mixture evenly into the pan, top with the asparagus spears, then spoon in the remaining Philly.
  • Fold the leek ends over the filling to enclose, trim if necessary.
  • Chill until firm.
  • Invert onto a serving plate.
  • Serve sliced.

SMOKED SALMON TERRINE WITH SPINACH



Smoked Salmon Terrine With Spinach image

Provided by Moira Hodgson

Categories     appetizer

Time 3h45m

Yield 6 servings

Number Of Ingredients 6

1 pound fresh spinach, stems removed
salt
1/2 pound (2 sticks) unsalted butter, at room temperature, plus butter for buttering the terrine
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 pound smoked salmon, cut in thin slices

Steps:

  • Wash the spinach in three changes of cold water and drain it. Put it in three quarts of boiling salted water (not in an aluminum pot), and cook vigorously over high heat for four minutes. Plunge the spinach in ice water to cool it. Drain. Press the excess water out of the spinach by forming it into a ball in your hands and squeezing it.
  • Put the spinach, butter, Worcestershire sauce and Tabasco in a food processor. Process until you have a smooth paste.
  • Butter the bottom and sides of a one-and-a-half-quart terrine mold. Then line the mold with parchment paper.
  • Fill mold with layers: thin sliced salmon alternating with one-fourth-inch spinach layers. The bottom and top layers should be salmon.
  • Refrigerate for at least three hours before serving. To remove the terrine from its mold, invert it over a serving plate. If necessary, slip a knife between the parchment paper and the mold, or lower the mold into hot water for a few minutes before inverting it. Cut the terrine in one-fourth-inch slices with a knife that is dipped in hot water before each cut.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 20 grams, Sodium 602 milligrams, Sugar 1 gram, TransFat 1 gram

SMOKED SALMON AND POTATO TERRINE WITH VEAL DEMI-GLACE



Smoked Salmon And Potato Terrine With Veal Demi-Glace image

Provided by Denise Landis

Categories     appetizer

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 7

2 large potatoes, peeled
2 tablespoons extra virgin olive oil
Nonstick vegetable oil spray
6 ounces smoked salmon, very thinly sliced
1/2 cup prepared demi-glace, veal or classic French
2 teaspoons truffle butter (see note)
Salt and freshly ground white pepper

Steps:

  • Place potatoes in a medium saucepan, and fill with water to cover. Bring to a boil, and cook uncovered until potatoes are very tender, about 25 minutes. Drain well, add olive oil and mash coarsely. Set aside.
  • Preheat oven to 400 degrees. Have ready an empty 8-ounce can, with label, top and bottom removed, for use as a mold. Coat inside of can with cooking spray. Set can on a baking sheet, and arrange a single layer of salmon evenly across bottom of can. Top with a 1/2-inch-thick layer of potato. Tamp lightly with a spoon to eliminate air pockets, but do not pack down or the salmon layer will be obscured. Add another single layer of salmon, another layer of potato and then a third layer of each. Slowly slide can up to free it from terrine. Return can to baking sheet and repeat to make four terrines.
  • Transfer baking sheet to oven, and bake until terrines are hot and lightly browned on top, about 8 minutes. While terrines are baking, place demi-glace in a saucepan over low heat. When demi-glace is warm, add truffle butter, and stir until melted. Season with salt and pepper to taste, and keep warm.
  • To serve, drizzle demi-glace across each of four serving plates. Use a wide, stiff spatula to transfer a terrine to each plate. Serve immediately.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 590 milligrams, Sugar 1 gram, TransFat 0 grams

SMOKED SALMON TERRINE



Smoked salmon Terrine image

Make and share this Smoked salmon Terrine recipe from Food.com.

Provided by JustJanS

Categories     Very Low Carbs

Time 45m

Yield 15-20 serving(s)

Number Of Ingredients 8

1 1/2 kg smoked salmon, sliced
175 g butter
55 g anchovies, soak in
milk, 5 minutes
grated zest 1 lemon
1/2 lemon, juice of
2 tablespoons chopped fresh dill
salt and pepper

Steps:

  • Line a 900g loaf tin or 1.
  • 4litre terrine dish with plastic wrap.
  • Beat the butter until very soft.
  • Dice the anchovies, and beat into the butter with the lemon zest and juice.
  • Mix in the dill, season with salt and pepper and set aside at room temperature.
  • Line the loaf tin or dish with salmon slices, making sure there is an over-hang of about 5cm around the sides.
  • Cover the bottom with more smoked salmon, then smear over a thin layer of butter.
  • Cover the butter with a layer of salmon.
  • Continue until the tin is full, finishing with a layer of salmon.
  • Fold the over-hanging salmon over the layered salmon.
  • Place another loaf tin weighted down with a couple of small tins or another terrine dish on top.
  • This will help press the layers together.
  • Refrigerate for several hours or preferably overnight.
  • Serve thin slices alongside a green salad accompanied with brown bread or bruscetta type bread.

Nutrition Facts : Calories 208.3, Fat 14.1, SaturatedFat 7, Cholesterol 51, Sodium 985.4, Carbohydrate 0.1, Protein 19.4

SMOKED SALMON TERRINE



Smoked Salmon Terrine image

This is definitely one to prepare when the weather is good enough to enjoy The terrine needs a few hours to set so you will need to prepare this in advance. It would be delicious served with cocktail Pumper-nickel bread

Provided by Terry Haddad

Categories     Seafood Appetizers

Time 10m

Number Of Ingredients 8

2 pkg light cream cheese ,room temperature
1/4 c light sour cream
1/2 c fresh dill finely chopped ÷d
2 green onions finely sliced
8 Tbsp robert rothschild farm lemon dill caper sauce
1 lb smoked salmon roughly chopped
2 hard boiled eggs ,roughly chopped
1 loaf cocktail bread or crackers

Steps:

  • 1. Line loaf pan with plastic wrap ,leaving a long overhang on all ends . In large bowl ,combine cream cheese , sour cream,1/4C chopped dill,green onions and caper sauce into bowl .Thoroughly combine and set aside
  • 2. To assemble ,spread half of salmon pieces in bottom of pan, Add half of the cream cheese mixture and gently smooth into even layer, add chopped eggs and remaining salmon, top with remaining cream cheese mixture gently smooth it into an even layer
  • 3. Fold plastic wrap over top of terrine to completely cover. Place a second loaf pan on top and weigh it down using 2 cans refrigerate terrine at least 18-24 hours to set
  • 4. To serve, peel away the top layer of plastic so that the cream cheese is exposed lay a serving platter flat down on top of the terrine and quickly turn them over together to invert the terrine . Rap pan several times with your knuckles and lift off the pan. Remove plastic wrap from terrine sprinkle with chopped fresh dill. serve with cocktail bread or crackers

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