A Savory Basil Salmon Terrine: A Culinary Adventure

Salmon and basil terrine is a delicious dish that combines salmon and basil flavours in a show-stopping layered fish centerpiece. The salmon terrine is usually made with smoked salmon, cream cheese, lemon, and herbs such as dill and chives, creating a fresh and elegant flavour profile. The dish is often served with toast, cucumber salad, or horseradish cream, and can be prepared as a no-bake spread or baked in the oven. It is a perfect appetizer or casual party food, offering a luxurious and elegant presentation that is surprisingly easy to create.

Salmon and basil terrine ingredients

Salmon and basil terrine is a delicious, elegant dish that is perfect for a dinner party or a weeknight meal. The combination of fresh basil and salmon creates a fantastic flavour profile. Here is a list of ingredients you will need to make this mouth-watering dish:

• Salmon: You will need both hot-smoked salmon and cold-smoked salmon slices. The hot-smoked variety will add a chunkier texture, while the cold-smoked salmon provides thin, jewel-coloured slices. Alternatively, you can use fresh salmon fillets.
• Basil: Fresh basil leaves are key to this recipe. They will be used to make a delicious pesto that coats the salmon.
• Cream Cheese: This ingredient adds a creamy texture and tangy flavour to the terrine.
• Eggs: Used in the batter, eggs help bind the ingredients together and provide structure to the dish.
• Cream: Heavy or double cream adds richness and moisture to the terrine.
• Lemon: Lemon juice and zest add a bright, acidic note to the dish, enhancing the flavours of the salmon and basil.
• Spices and Herbs: You can include a variety of spices and herbs such as cayenne pepper, chervil, dill, chives, and tarragon to elevate the flavour profile of the terrine.
• Butter: Butter is used in some recipes to add richness and moisture to the dish.
• Dijon Mustard: Mustard adds a sharp, pungent flavour that complements the salmon.
• Rice: Cooked rice is an optional ingredient that can be mixed with the eggs, cream, and lemon juice to create a unique texture and flavour.

With these ingredients, you will be able to create a delicious salmon and basil terrine that is sure to impress your taste buds and those of your guests!

Salmon preparation

Salmon is a versatile fish that can be prepared in a variety of ways, from baking and pan-searing to serving it raw in a tartare. Here is a guide on how to prepare salmon for a basil salmon terrine:

Choosing the Right Salmon

Start by selecting the right type of salmon. There are several varieties available, such as wild-caught sockeye or chinook (also known as king salmon), which are known for their high quality. When preparing a terrine, it is best to use a combination of different types of smoked salmon. This could include thin, cold-smoked salmon slices and hot-smoked salmon, which has a meatier texture and a pale pink colour.

Preparing the Salmon

Before assembling the terrine, the salmon needs to be cooked. Bring a large saucepan of water to a boil and add salt. Reduce the heat to a simmer and add the salmon fillet, cooking it for 6 to 8 minutes until just cooked through. Transfer the salmon to a plate and let it cool for about 10 minutes. Once cooled, flake the salmon into a large bowl, discarding the skin. At this point, you can also add other ingredients like chopped smoked salmon, green onions, parsley, and tarragon to the bowl.

Assembling the Terrine

Grease a loaf tin or a small terrine mould with vegetable oil or butter and line it with cling film. Cover the base with a layer of smoked salmon slices, trimming them to fit neatly. If you are using a loaf tin, you can create layers by spreading a mixture of cream cheese, cream, lemon zest, and juice, followed by a layer of salmon slices. Repeat this process, creating as many layers as you like, and finish with a final layer of salmon. Alternatively, you can simply pour half of a batter made with eggs, lemon juice, cream, salt, and cooked rice into a buttered terrine pan, add the salmon and basil leaves, and then pour the rest of the batter on top.

Chilling and Serving

Once the terrine is assembled, cover it with cling film and chill it for at least six hours or overnight. When ready to serve, turn the terrine out of its mould, gently remove the cling film, and slice it into portions. Serve it with a cucumber salad, horseradish cream, and hot toast, or enjoy it with toasted baguette slices or crackers.

Basil preparation

Basil is an herb in the mint family that is commonly used in Italian, Thai, Indonesian, and Vietnamese cooking. It is the main ingredient in traditional pesto and is also a popular seasoning in tomato-based pasta sauces.

When preparing basil, it is best to tear the leaves by hand rather than cutting them with a knife, as this can bruise the edges and turn them black. If you need to shred the basil leaves, it is best to do so just before adding them to your dish to prevent discolouration. Before using, basil should be rinsed under running water and patted dry. The leaves are typically removed from the stem and either torn, cut into chiffonade, or finely chopped. Thicker stems and stalks should be discarded as they tend to be bitter, but small stems can be included in dishes. However, when making pesto, it is best to remove the stems and large veins to prevent the sauce from turning brown.

To get the most intense flavour, fresh basil should be added at the end of the cooking process, as prolonged heat will cause its volatile oils to dissipate. If using dried basil, it should be included at the beginning of a recipe to allow it to soften and infuse with the other ingredients.

For long-term storage, basil can be frozen for later use. Whole leaves can be washed or blanched, then flash-frozen and stored in a zip-top bag in the freezer. Alternatively, the leaves can be chopped, drizzled with olive oil, and frozen in an ice cube tray. These cubes can be added directly to soups and stews.

Cooking instructions

Step 1: Prepare the salmon

Firstly, decide on the type of salmon you want to use. There are several types to choose from, including wild-caught sockeye or chinook (also known as king salmon). You could also opt for smoked salmon, which comes in two varieties: thin, jewel-coloured cold-smoked salmon slices, or the meatier hot-smoked salmon with chunky, pale pink flesh and a burnished exterior.

Step 2: Make the filling/coating

The filling or coating for your salmon terrine will depend on the type of dish you are creating.

For a basil salmon terrine, you will need to make a pesto by combining fresh basil, olive oil, garlic, pepper, lemon juice, salt, and shredded Parmesan cheese in a food processor. Process until the mixture is finely chopped and has a smooth, creamy texture.

For a salmon terrine with a cream cheese and lemon filling, you will need to combine cream cheese, cream, lemon zest, and juice in a food processor. Then, stir in chopped dill and chives with some seasoning.

Alternatively, for a simpler option, you can whisk together softened butter, mayonnaise, Dijon mustard, lemon juice, and black pepper until smooth.

Step 3: Assemble the terrine

Grease a loaf tin or small terrine with butter or vegetable oil and line it with cling film. Cover the base with a layer of smoked salmon slices, trimming them to fit neatly.

If you are making the basil salmon terrine, spread 2 tablespoons of the pesto over the salmon fillets.

For the cream cheese and lemon filling, spread an eighth of the mixture evenly over the salmon layer.

Step 4: Create layers

For the basil salmon terrine, simply cover the pesto layer with another layer of salmon fillets.

The cream cheese and lemon terrine requires a little more work. After the initial layer of salmon and cream cheese, repeat the process, creating seven layers of cream cheese in total. By starting with just an eighth of the mixture, you will have enough to create even layers as the tin widens. Finish with a final layer of salmon.

Step 5: Chill

Cover the terrine with cling film, pressing down gently, and then chill for at least six hours or overnight.

Step 6: Serve

To serve, turn the terrine out onto a platter and gently remove the cling film. For the basil salmon terrine, sprinkle the remaining cheese over the salmon and bake for a further 2-3 minutes, or until the cheese is melted.

For the cream cheese and lemon terrine, scatter a few dill fronds on top and serve with lemon wedges and toast.

If you prefer a no-bake option, simply serve the terrine with toasted baguette slices or crackers. This creates a spread-like consistency, perfect for casual parties.

Serving suggestions

Basil salmon terrine is an elegant, mouth-watering dish that combines the flavours of fresh basil and salmon. It is a simple yet luxurious dish that can be served in various ways to elevate the dining experience. Here are some serving suggestions to make the most of this delicious terrine:

Appetiser or Salad

The salmon terrine can be served as a delightful appetiser or salad. Simply spread the terrine on a crock or bowl, and pair it with toasted baguette slices or crackers. This no-bake version is perfect for casual gatherings, offering a convenient and tasty option for your guests.

Side Dishes

To enhance the flavours of the basil salmon terrine, consider serving it with complementary side dishes. Some suggestions include:

• Lemon wedges: A squeeze of fresh lemon juice will brighten up the flavours of the terrine.
• Horseradish cream: This adds a creamy and slightly spicy dimension to the dish.
• Cucumber salad: A refreshing and crisp cucumber salad can balance the richness of the terrine.
• Toast: Serving the terrine with hot toast provides a crunchy contrast to the smooth texture of the terrine.

Plating and Presentation

When it comes to plating and presentation, consider the following suggestions:

• Turn the terrine out of its mould and gently remove any cling film.
• Garnish with herbs: Scatter some dill fronds or chervil on top of the terrine for added freshness and colour.
• Serve with lemon wedges: In addition to using lemon juice, providing lemon wedges allows your guests to adjust the flavours to their taste.
• Accompany with toast: Whether it's hot toast or toasted soda bread, this can be a great side to the terrine, providing a contrasting texture.

Timing and Storage

It is recommended to prepare the basil salmon terrine at least six hours before serving to allow for proper chilling and setting. If you want to make it ahead of time, it can be stored in the refrigerator for up to one day, with the flavours and texture best enjoyed at room temperature.

Frequently asked questions