Delicious Pairings To Serve With Salmon Terrine

Salmon terrine is a show-stopping dish that is perfect for special occasions, festive tables, dinner parties, picnics, or buffets. It is a lot easier to make than its elegant presentation suggests. Salmon terrine is best served with a light, healthy, leafy salad, and crackers or toasted baguette slices. You can also serve it with pea shoots, bread, lemon wedges, and toast.

Horseradish cream, cucumber salad, and hot toast

Salmon terrine is a luxurious dish that combines two styles of smoked salmon—thin, jewel-toned cold-smoked salmon slices and chunky, hot-smoked salmon with a burnished exterior. It is a simple yet elegant dish perfect for a festive celebration or a dinner party. Here is a suggested pairing for salmon terrine: horseradish cream, cucumber salad, and hot toast.

Horseradish Cream

Horseradish cream is the perfect condiment to accompany salmon terrine. It adds a tangy and spicy kick to the dish. To make it, you will need:

• Fresh horseradish, grated
• Horseradish cream or relish
• Dijon mustard
• Double cream

Combine all the ingredients in a mixing bowl and whisk until the mixture thickens slightly. Cover and chill the horseradish cream in the refrigerator until you are ready to serve.

Cucumber Salad

A refreshing cucumber salad provides a crunchy contrast to the creamy salmon terrine. To prepare the cucumber salad:

• Peel and thinly slice a cucumber.
• Place the cucumber slices in a colander and sprinkle with salt. Let it sit for about 2 hours.
• Squeeze the excess water from the cucumber and transfer it to a mixing bowl.
• Add white wine vinegar, caster sugar, and chopped dill to the cucumber. Mix well and chill until ready to serve.

Hot Toast

Hot toast is the ideal base for the salmon terrine, providing a warm and crispy contrast to the creamy terrine. You can use a variety of breads, such as sourdough, rye, or a simple baguette. Slice the bread of your choice into thick pieces and toast them until they are golden brown and crispy.

Plating

To plate this delicious combination, first, turn the salmon terrine out of its mould and remove the cling film. Cut the terrine into generous portions and arrange them on serving plates. Place a dollop of the zesty horseradish cream on top of or next to the terrine. Garnish the dish with fresh herbs such as chervil or dill. Finally, add a serving of the crisp cucumber salad on the side. Serve the hot toast alongside, providing a perfect base for the salmon terrine.

Toasted baguette slices

To make toasted baguette slices, preheat your oven to 350 degrees Fahrenheit. While the oven is heating, slice a baguette into 1/4-inch slices. A crusty French baguette is recommended, but a fluffier Italian baguette will also work. Aim for about 20 slices, but this will depend on the size of the baguette and how thickly you slice it. Arrange the slices in a single layer on a rimmed baking sheet. Brush the slices evenly with olive oil, or butter, and bake until lightly toasted, which should take about 15 minutes.

If you want to add a hint of garlic flavour, gently rub one side of each cooled slice with a clove of peeled garlic. This works especially well if you are serving the baguette slices with a bruschetta topping.

You can make the toasted baguette slices up to three hours ahead and store them covered at room temperature. Alternatively, you can store the un-toasted slices in a plastic bag at room temperature for up to three days, or freeze them for up to three months.

Green salad with avocado

A salad with avocado and salmon is a healthy option, packed with nutrients and healthy fats. Avocado brings a creamy texture and flavour to the dish, complementing the crisp, fresh vegetables.

To make a green salad with avocado, you can use a variety of greens such as spinach, romaine lettuce, or cos lettuce. Chop up some tomatoes, cucumber, and red onion to add to the bowl. For the avocado, simply dice it and add it to the salad. You can also add some feta cheese, olives, and sliced marinated artichokes for extra flavour.

To make a dressing for the salad, you can whisk together olive oil, lemon juice, red wine vinegar, fresh parsley, garlic, dried oregano, and cracked pepper. Drizzle this over the salad and toss to combine.

If you want to include some warm elements to the salad, you can pan-sear or grill the salmon and avocado. Heat some olive oil in a pan over medium-high heat and add the salmon fillets, cooking for 4-5 minutes on each side. You can also grill the salmon for a different flavour.

The salmon terrine and green salad with avocado can be served together as a delicious and nutritious meal, perfect for a summer buffet or casual get-together.

Quick-pickled celery

Salmon terrine is a delicious dish, often served with toast or crackers. It can be made with either hot-smoked or cold-smoked salmon, or a combination of both. It is a great centrepiece for a casual get-together and can be made a day ahead.

To accompany this dish, you could make some quick-pickled celery, a crunchy condiment with a variety of uses. Here is a recipe for quick-pickled celery:

Ingredients:

• Celery
• Vinegar (white wine, red wine, or apple cider)
• Water
• Sugar (granulated)
• Salt
• Fresh or dried dill
• Pepper (whole peppercorns or ground black pepper)
• Red pepper flakes (optional)

Method:

First, cut the celery into your desired shape and size. You can slice it into 1/2-inch pieces, dice it, cut it diagonally, or make celery sticks. You will need enough to fill a 16-ounce wide-mouthed glass jar with a lid.

Next, make the brine by combining equal parts vinegar and water in a saucepan over medium heat. Add the sugar, salt, dill, and pepper, and simmer until the sugar and salt dissolve, stirring frequently.

Pour the brine over the celery in the jar, seal it, and let it come to room temperature before transferring to the refrigerator. You can enjoy the quick-pickled celery immediately, but it will develop a stronger flavour if left overnight.

These pickles will last for about two weeks in the refrigerator and are a great way to use up leftover celery.

Serving Suggestions:

• Salmon terrine: The crisp, tangy celery can cut through the richness of the salmon terrine.
• Salads: Add a crunchy element to tuna, chicken, or egg salads, or top a green salad.
• Sandwiches: Try it on a sandwich with cold meats and cheese, or with cream cheese or ricotta cheese.
• Eggs: Serve it with scrambled or fried eggs, or on top of an omelette.
• Burgers: It's a great topping for shrimp or beef burgers.
• Tacos: Give your tacos a crunchy, spicy kick.
• Charcuterie boards: Include it on a charcuterie board with meats, cheeses, and other pickled vegetables.
• Soups and casseroles: Add some texture and flavour to your favourite soup or casserole.
• Grain bowls: Quick-pickled celery is a tasty addition to grain bowls, tacos, and salads.

Watercress salad with blue cheese, pear, and walnuts

Watercress, pear, and blue cheese salad is an elegant and flavourful dish that can be served as a starter or side to your salmon terrine. This salad combines the sweetness of ripe pear with the salty, buttery taste of blue cheese and the peppery notes of watercress, creating a unique and interesting flavour profile.

To make this salad, you'll need the following ingredients:

• Watercress
• Ripe pears (Comice or Bartlett are recommended)
• Blue cheese (such as Maytag or Stilton)
• Lemon juice
• Extra-virgin olive oil
• Salt and pepper
• Walnuts (optional)

Start by making the dressing. In a large bowl, whisk together lemon juice, extra-virgin olive oil, salt, and pepper until emulsified. You can adjust the amounts of these ingredients to taste. Peel, halve, and core the pears, then slice them into thin pieces. Add the pear slices to the dressing and let them sit for about 10 minutes to absorb the flavours.

Next, add the watercress to the bowl and toss everything together. Plate the salad by arranging the dressed watercress and pear mixture on individual plates. Sprinkle crumbled blue cheese and walnuts over the salad. You can also add a protein, such as chicken, to make it a heartier dish.

This salad is a delightful way to showcase the combination of pears and blue cheese, and it's a perfect complement to the rich and savoury flavours of a salmon terrine. The freshness of the watercress and the sweetness of the pears will balance out the heartiness of the terrine, making for a delicious and well-rounded meal.

Frequently asked questions