Creating A Salmon Terrine: A Step-By-Step Guide

Salmon terrine is an elegant and show-stopping dish that is surprisingly easy to prepare. This French fare typically consists of salmon, butter, Dijon mustard, and fresh tarragon, but there are many variations to this classic recipe. For example, some recipes call for a combination of hot-smoked and cold-smoked salmon, while others include cream cheese, crème fraîche, and wholegrain mustard. Regardless of the specific ingredients, the key to a successful salmon terrine is in the assembly, which involves layering the ingredients in a loaf tin or terrine mould and chilling the mixture until set. This dish can be served as a starter or appetiser and is perfect for a festive table or dinner party.

Preparing the salmon

Once you have your salmon, you can begin assembling your terrine. Grease a loaf tin with sunflower oil or vegetable oil, and line it with cling film, ensuring there is enough overhang to cover the top of the terrine later. This will make it easier to remove the terrine from the tin once it's set.

Now, it's time to layer the salmon. Start by covering the base of your tin with a layer of smoked salmon slices, trimmed to fit neatly. If you want to get creative, you can line the sides of the tin with overlapping slices of salmon as well, leaving enough overhang to fold over the top later. This will create a beautiful presentation when the terrine is unmoulded.

If you're using fresh salmon fillets, cook them until just done, then flake the salmon into a bowl, discarding the skin. At this point, you can mix in any additional ingredients, such as chopped green onions, parsley, or tarragon, if you're looking for a more complex flavour profile.

For a smooth, creamy texture, you'll want to use a food processor. Add your flaked salmon, whether it's hot-smoked or fresh, along with ingredients like cream cheese, crème fraîche, lemon juice, and any desired seasonings. Purée the mixture until smooth, being careful not to overwork it. You can adjust the seasoning to your taste, adding a touch of salt or pepper as needed.

Once your salmon mixture is prepared, you can start assembling your terrine. Spread a layer of the mixture over the base of your tin, then top it with a layer of salmon slices. Repeat this process, creating multiple layers of cream cheese and salmon. As you reach the top of the tin, finish with a final layer of salmon.

Gently press down on the layers to ensure they are compact, then cover with the overhanging cling film. Place a second loaf tin or a piece of cardboard on top, and weigh it down with evenly spaced weights or tins. This will help compress the layers and create a neat, uniform shape.

Finally, transfer your salmon terrine to the refrigerator and chill it for at least six hours, or preferably overnight. This will allow the flavours to meld and the terrine to set, making it easier to slice and serve.

Making the cream cheese mixture

To make the cream cheese mixture, you'll need to gather your ingredients: cream cheese, cream, lemon zest and juice, dill, chives, and seasoning. You may also want to add horseradish for an extra kick of flavour.

First, grease a loaf tin with sunflower oil and line it with cling film, leaving plenty of overhang. This will make it easier to remove the terrine from the tin later. Make sure you have a tin that is around 900g/2lb in size, but you can go slightly smaller or bigger if needed.

Next, take your cream cheese, cream, lemon zest and juice, and any other optional ingredients you want to include, and add them to a food processor. Whizz everything together until it forms a smooth, combined mixture. You can also do this step by hand, but a food processor will give you a smoother result.

Once your mixture is ready, it's time to start assembling your terrine. Spread an eighth of the cream cheese mixture over the base of your prepared loaf tin, as evenly as possible. This will be the first layer of your terrine. Top this layer with a layer of smoked salmon slices, trimming them to fit neatly.

Repeat this process, alternating layers of cream cheese and salmon, until you have used up all your ingredients. Aim for around seven layers of cream cheese, and remember to start with less mixture at the bottom of the tin and increase it slightly as you move upwards, creating even layers.

Finish your terrine with a final layer of smoked salmon.

Layering the salmon and cream cheese

The layering of the salmon and cream cheese is a crucial step in creating a delicious and visually appealing salmon terrine. Here is a detailed guide to help you achieve the best results:

Prepare the Salmon and Cream Cheese Layers

Before you begin layering, it is important to prepare the necessary ingredients and create a smooth and well-combined mixture for the filling.

For the cream cheese layer, combine cream cheese, cream, lemon zest, and juice in a food processor until they are thoroughly mixed. You can then add in your chosen herbs, such as dill and chives, along with any desired seasonings. Mix these in by hand to ensure they retain their flavour and texture.

For the salmon layer, you will need two types of salmon: cold-smoked salmon and hot-smoked salmon. The cold-smoked salmon will be used to line the outside of the terrine, while the hot-smoked salmon will be flaked and added to the cream cheese mixture. You may also want to finely chop or process the hot-smoked salmon separately to create a smooth paste, which can then be combined with the cream cheese mixture.

Line the Terrine Mould

To begin constructing your terrine, you will need to line a small loaf tin or terrine mould with cling film. This will ensure that your terrine can be easily removed from the mould later. Grease the inside of the mould with vegetable oil or sunflower oil, then line it with cling film, ensuring there is enough overhang to cover the top of the filled terrine.

Layering Technique

Now it's time to start layering! The first layer will be the base of your terrine and should be covered by neatly arranged slices of cold-smoked salmon. The slices should overlap slightly and extend far enough up the sides of the mould so that they can be folded over to cover the top of the terrine once it is filled.

Spread an eighth of the cream cheese mixture evenly over the salmon layer. This will be the first of seven layers of cream cheese, with each layer using slightly more of the mixture as the tin widens.

Top the cream cheese layer with a layer of salmon slices. Repeat this process, alternating between cream cheese and salmon layers, ensuring that you finish with a final layer of salmon.

Finishing Touches

Once you have completed the layering, fold the overlapping salmon slices over the top of the terrine to create a neat finish. Cover the terrine with a sheet of cling film, gently pressing it down onto the surface. This will help the terrine hold its shape during the chilling process.

Chill your salmon terrine for at least six hours, or preferably overnight, to allow the flavours to meld and the terrine to set.

When you are ready to serve, simply turn the terrine out of its mould, remove the cling film, and slice it into portions. Your salmon terrine will now be ready to impress your guests!

Chilling the terrine

Chilling the salmon terrine is a crucial step in the preparation process. It allows the flavours to meld and the terrine to set, resulting in a dish that is not only tasty but also visually appealing. Here is a detailed guide on how to chill your salmon terrine:

Firstly, it is important to note that the chilling time can vary depending on the recipe. Some recipes call for chilling the terrine for at least six hours, while others recommend chilling it overnight or for about eight hours. It is essential to follow the specific instructions for your chosen recipe.

Before chilling, ensure that you have properly assembled your terrine. Line your loaf tin or terrine mould with cling film, leaving enough overhang. Then, neatly cover the base and sides of the tin with smoked salmon slices, creating a beautiful presentation layer that will eventually become the top when the terrine is inverted onto a platter.

After assembling the layers of your terrine, which typically include a combination of cream cheese, crème fraîche, herbs, and salmon, it's time to chill. Cover the terrine with the overhanging cling film to enclose it completely. This helps to protect the terrine and maintain its shape during the chilling process.

Place the covered terrine in the refrigerator. For optimal results, it is recommended to weigh down the terrine. You can use a second loaf tin, a piece of cardboard, or evenly spaced weights placed on top to gently press down on the terrine. This helps to compact the layers and ensure a neat, uniform shape.

Remove the terrine from the refrigerator about 10 minutes before serving. This slight acclimation to room temperature will make it easier to remove the terrine from the mould and peel off the cling film without disrupting the layers.

Finally, invert the terrine onto a serving platter. Gently remove the cling film, revealing the stunning presentation layer of smoked salmon. Your salmon terrine is now ready to be sliced and served!

Remember, the chilling process is an essential step in achieving the desired texture and flavour for your salmon terrine. By following these steps and allowing adequate chilling time, you will be well on your way to creating a show-stopping dish that will impress your guests.

Serving suggestions

Salmon terrine is a great dish to serve at a party or special occasion. It can be served as an appetiser or starter, and it's sure to impress your guests with its elegant looks and rich, delectable taste.

The best way to serve a salmon terrine is to turn it out of its mould onto a platter or serving plate, gently remove the cling film, and garnish with fresh herbs such as dill or chervil. It can be served with a variety of accompaniments, such as:

• Toasted baguette slices or crackers
• Salad, such as a leafy green salad, cucumber salad, or avocado salad
• Lemon wedges
• Horseradish cream
• Caper berries

Salmon terrine can also be served as a spread for crackers or baguette slices, or even as a salad. It can be made up to a day in advance, and it's best served at room temperature.

Frequently asked questions