Gourmet Smoked Salmon & Herb Terrine
Delight your guests with this sophisticated Gourmet Smoked Salmon & Herb Terrine. This elegantly layered dish combines the rich, silky taste of smoked salmon with a creamy, herbed butter mixture infused with fresh dill and a hint of lemon. Perfect for special occasions, serve it thinly sliced alongside a crisp green salad and rustic bread.
20
Servings
223
Calories
7
Ingredients
Ingredients
smoked salmon
1.5 kg (sliced)
butter
175 g (softened)
anchovies
55 g (soaked in milk for 5 minutes, then diced)
lemon zest
from 1 lemon (grated)
lemon juice
from 1/2 lemon (freshly squeezed)
fresh dill
2 tablespoons (chopped)
salt and pepper
to taste (seasoning)
Instructions
1
Prepare a 900g loaf tin or a 1.4-liter terrine dish by lining it with plastic wrap, ensuring the wrap extends beyond the edges for easy removal.
2
In a mixer, whip the butter until it's light and fluffy.
3
Dice the soaked anchovies, then incorporate them into the butter along with the grated lemon zest and lemon juice.
4
Stir in the chopped fresh dill, and season the mixture to taste with salt and pepper. Set aside, allowing it to remain at room temperature to keep it spreadable.
5
Carefully line the prepared dish with slices of smoked salmon, leaving an overhang of approximately 5cm to fold over the top later.
6
Spread a thin layer of the prepared butter mixture over the base of the lined dish.
7
Lay on another layer of smoked salmon, gently pressing it down.
8
Alternate between layers of the butter mixture and smoked salmon until the dish is full, ending with a final layer of smoked salmon.
9
Fold the overhanging salmon slices over the top to seal the terrine.
10
Place a second loaf tin or terrine dish on top, and weigh it down with several small tins or another heavy object to compress the layers.
11
Chill the terrine in the refrigerator for at least several hours or, preferably, overnight to set.
12
Once chilled, remove from the mold and slice thinly. Serve alongside a fresh green salad and slices of brown bread or bruschetta.
Nutrition Information
18 g
Fat
1 g
Carbs
15 g
Protein
0 g
Fiber
544 mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the Gourmet Smoked Salmon & Herb Terrine?
It is a sophisticated, elegantly layered dish that combines the rich taste of smoked salmon with a creamy, herbed butter mixture infused with fresh dill and lemon.
How many servings does this recipe yield?
This recipe makes 20 servings, making it ideal for large gatherings or parties.
What are the primary ingredients needed?
The main ingredients include 1.5 kg of sliced smoked salmon, 175 g of butter, anchovies, lemon zest, lemon juice, and fresh dill.
How should I prepare the loaf tin?
Line a 900g loaf tin or 1.4-liter terrine dish with plastic wrap, ensuring it extends over the edges for easy removal.
Why do the anchovies need to be soaked in milk?
Soaking the anchovies in milk for 5 minutes helps to mellow their saltiness and soften their texture before dicing.
What is the first step in making the herb butter?
Whip the softened butter in a mixer until it becomes light and fluffy.
How much lemon juice is used in the recipe?
The recipe calls for the juice of 1/2 a lemon, freshly squeezed.
Can I use dried dill instead of fresh dill?
Fresh dill is recommended for the best flavor, specifically 2 tablespoons of chopped fresh dill.
How do I start layering the terrine?
Line the dish with smoked salmon slices, leaving a 5cm overhang, then spread a thin layer of the prepared butter mixture over the base.
How should the layers be organized?
Alternate between layers of the butter mixture and smoked salmon, gently pressing down each salmon layer.
How do I seal the terrine?
Fold the overhanging salmon slices over the top to completely seal the contents.
Why do I need to weigh down the terrine?
Placing weights on top of the terrine compresses the layers, ensuring a solid structure that won't fall apart when sliced.
What can I use as weights for the terrine?
You can use a second loaf tin weighted down with several small food tins or any other heavy object.
How long does the terrine need to chill?
It should chill in the refrigerator for at least several hours, but preferably overnight to set properly.
What is the best way to serve the terrine?
Slice it thinly and serve alongside a fresh green salad and slices of brown bread or bruschetta.
Is this recipe suitable for a low-carb diet?
Yes, the terrine contains only 1g of carbohydrates per serving, making it an excellent low-carb appetizer.
How many calories are in one serving?
Each serving contains approximately 223 calories.
What is the fat content per serving?
There are 18 grams of fat per serving.
How much protein is in each slice?
Each serving provides 15 grams of protein.
Does this recipe contain any sugar?
No, the recipe contains 0g of sugar.
What is the sodium content?
Each serving contains 544 mg of sodium, largely due to the smoked salmon and anchovies.
What size terrine dish do I need?
A 1.4-liter terrine dish or a 900g loaf tin is required.
Can I make this dish ahead of time?
Yes, it is best made a day in advance to allow the flavors to meld and the butter to set firmly.
Is there fiber in this dish?
No, this recipe contains 0g of fiber.
Should the butter mixture be cold when spreading?
The butter mixture should remain at room temperature while you are layering to ensure it stays spreadable.
What kind of bread pairs best with this?
Rustic brown bread or crispy bruschetta are the recommended pairings.
How much smoked salmon is required total?
You will need 1.5 kg of sliced smoked salmon.
Is this considered a holiday dish?
Yes, its elegant appearance and gourmet ingredients make it perfect for holiday celebrations.
What is the purpose of the lemon zest?
The lemon zest provides a bright, citrusy aroma that cuts through the richness of the butter and salmon.
Do I need to cook any part of this recipe?
No, this is a no-cook assembly recipe that relies on chilling and compression to form its shape.