Smoked Salmon Terrine: The Perfect Appetizer Pairings

Smoked salmon terrine is a dish that is sure to impress at any party or gathering. It is a simple yet elegant dish that can be made ahead of time and served as a starter or as part of a buffet. The best dishes to serve with smoked salmon terrine are light and fresh, such as a leafy salad, hot buttered toast, or sliced cucumber. For a more indulgent option, serve it with horseradish cream or cream cheese on the side.

Green salad with avocado

Ingredients:

• Mixed greens (such as arugula, baby spinach, or lettuce)
• Avocado
• Cucumber
• Cherry tomatoes
• Red onion
• Feta cheese
• Fresh dill
• Pomegranate seeds (optional)
• Extra virgin olive oil
• Lemon juice
• Dijon mustard
• Honey (optional)
• Salt and pepper to taste

Instructions:

• Wash and dry the mixed greens. It's important to dry them well so that the water doesn't pool at the bottom of the bowl. You can use a salad spinner or gently pat the leaves with a paper towel.
• Chop and prepare the vegetables: cucumber, cherry tomatoes, red onion, and avocado. You can also add other vegetables like red bell peppers or green onions if you like.
• In a large salad bowl, combine the mixed greens, chopped vegetables, and avocado.
• In a separate bowl, make the dressing by whisking together extra virgin olive oil, lemon juice, Dijon mustard, and fresh dill. You can also add a touch of honey for a slightly sweeter dressing. Season with salt and pepper to taste.
• Just before serving, drizzle the dressing over the salad and toss to coat evenly.
• For an extra touch of crunch and flavour, sprinkle some crumbled feta cheese and pomegranate seeds on top of the salad.

This green salad with avocado is a fresh and healthy option to serve alongside the smoked salmon terrine. It provides a balance of flavours and textures, with the creamy avocado, crisp vegetables, and tangy dressing. Enjoy!

Hot buttered toast

When preparing the toast, opt for a dense, crusty loaf, such as sourdough or a baguette. Thick-cut slices will provide a sturdy base for the salmon terrine, ensuring that your appetiser or starter is easy to eat and enjoy.

To prepare the hot buttered toast, start by slicing your chosen loaf into pieces about a quarter of an inch thick. Lightly toast the bread until it is golden and crisp, achieving a perfect balance between a crunchy exterior and a soft interior.

Next, select a high-quality butter and bring it to room temperature to ensure it is easily spreadable. Unsalted butter is a classic choice, but if you prefer a touch of saltiness, a lightly salted variety will enhance the flavours of the dish. Spread a generous amount of butter onto each slice of toast, ensuring every bite delivers a rich, creamy mouthful.

Finally, plate your hot buttered toast alongside the smoked salmon terrine. For an elegant presentation, arrange the toast on a platter or individual plates, placing the salmon terrine at the centre. Garnish with fresh herbs such as dill fronds, and add a squeeze of lemon to brighten the dish.

The combination of hot buttered toast and smoked salmon terrine is a delightful way to impress your guests or treat yourself to a luxurious culinary experience.

Crackers

When serving smoked salmon terrine with crackers, it is recommended to include some softened cream cheese and capers on the side. The cream cheese will complement the salmon and add a tangy, creamy dimension to the dish. Capers, with their sharp, piquant flavour, will provide a burst of flavour that cuts through the richness of the salmon and cream cheese.

You can also get creative with the type of crackers you choose. For a simple option, go for water crackers or plain soda crackers. For a more indulgent and flavourful experience, try crackers with seeds, herbs, or a touch of sea salt. If you're feeling adventurous, you could even make your own crackers from scratch to ensure they're fresh and perfectly tailored to your taste.

To elevate the presentation, consider arranging the crackers around the terrine in a circular or fanned-out pattern. Garnish with fresh herbs such as dill or chives, and perhaps add a few thin slices of lemon or lime to brighten up the dish. This will not only look appealing but also provide a refreshing touch to the overall flavour profile.

Remember to adjust the amount of crackers and toppings based on the number of guests you're serving. It's always a good idea to have a generous amount of crackers available, as they are versatile and can be enjoyed with other dips or spreads you might offer alongside the smoked salmon terrine.

Lemon wedges

When serving a smoked salmon terrine, a squeeze of fresh lemon juice can help to enhance the flavour of the dish. Cut a lemon into thin wedges and place them on the side of the plate, allowing your guests to squeeze the desired amount of juice onto their terrine. The citrusy burst of flavour will complement the smoky salmon and creamy filling.

Additionally, you can incorporate lemon zest into the terrine mixture itself. Finely grate the lemon peel to release the aromatic oils and mix it into the cream cheese or crème fraîche base. This will add a subtle lemon flavour throughout the terrine, creating a more nuanced taste experience.

For a more decorative approach, consider using lemon wedges as a garnish. Cut the lemon into slightly thicker wedges and place them alongside the terrine slices on the serving platter. Not only will this add a pop of colour to your dish, but it also provides a convenient way for your guests to squeeze lemon juice onto their servings.

Furthermore, lemon wedges can be used to create a delicious marinade for the salmon. Mix the lemon juice with some olive oil, chopped herbs, and seasonings to create a flavourful marinade. Let the salmon slices sit in this mixture for a few hours before assembling the terrine. This will infuse the salmon with a bright, citrusy flavour that will enhance the overall taste of the terrine.

When serving the smoked salmon terrine, consider pairing it with other complementary flavours. For example, a light and healthy leafy salad with a lemony dressing would go well with the dish. The freshness of the salad and the zesty dressing will balance the richness of the terrine, creating a harmonious flavour profile.

Horseradish cream

• 300ml of double cream
• 1 tablespoon of fresh horseradish
• 1 tablespoon of horseradish relish
• 1 tablespoon of Dijon mustard

Once prepared, the cream should be covered and stored in the fridge until it is needed. When serving, the smoked salmon terrine should be plated by turning it out of its mould and removing the cling film. It can then be sliced into portions and arranged on serving plates with a dollop of horseradish cream.

Frequently asked questions