SMOKED SALMON TERRINE
A show-stopping layered fish centrepiece with cream cheese and lemon filling, flavoured with dill and chives
Provided by Sarah Cook
Categories Main course
Time 50m
Yield Makes 1 terrine, cuts into about 8-10 slices
Number Of Ingredients 8
Steps:
- Grease a loaf tin, a 900g/2lb one is ideal but you can use one slightly smaller or bigger. Line with cling film, then cover just the base with one layer of smoked salmon slices, trimmed to fit neatly.
- Whizz the cream cheese, cream, lemon zest and juice together in a food processor to combine. Scrape out and stir in the dill and chives with some seasoning. Spread an 8th of the cream cheese mixture over as evenly as you can. Top with a layer of salmon slices. Repeat with the cream cheese and salmon - you should be able to do 7 layers of cream cheese (By starting with just an 8th of the mixture, it means as the tin widens you'll have enough to put a bit more as you go further up creating even layers.) Finish with a last layer of salmon (and treat yourself to a smoked salmon sarnie with any trimmings!) Cover with cling film, pressing down gently, then chill overnight.
- To serve, turn onto a platter and gently peel off the cling film. Scatter with a few dill fronds and serve with lemon wedges and toast.
Nutrition Facts : Calories 426 calories, Fat 39.5 grams fat, SaturatedFat 23.3 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 17.4 grams protein, Sodium 3.3 milligram of sodium
SMOKED SALMON TERRINE WITH SPINACH
Steps:
- Wash the spinach in three changes of cold water and drain it. Put it in three quarts of boiling salted water (not in an aluminum pot), and cook vigorously over high heat for four minutes. Plunge the spinach in ice water to cool it. Drain. Press the excess water out of the spinach by forming it into a ball in your hands and squeezing it.
- Put the spinach, butter, Worcestershire sauce and Tabasco in a food processor. Process until you have a smooth paste.
- Butter the bottom and sides of a one-and-a-half-quart terrine mold. Then line the mold with parchment paper.
- Fill mold with layers: thin sliced salmon alternating with one-fourth-inch spinach layers. The bottom and top layers should be salmon.
- Refrigerate for at least three hours before serving. To remove the terrine from its mold, invert it over a serving plate. If necessary, slip a knife between the parchment paper and the mold, or lower the mold into hot water for a few minutes before inverting it. Cut the terrine in one-fourth-inch slices with a knife that is dipped in hot water before each cut.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 20 grams, Sodium 602 milligrams, Sugar 1 gram, TransFat 1 gram
SALMON AND SPINACH TERRINE
One of the nicest ways to begin a meal is with a chilled terrine of fish. This salmon-cod combination, flavored and colored with fresh spinach leaves, is a favorite at Eniscree Lodge, a charming country retreat perched on a County Wicklow hillside in Eniskerry. Served with brown soda bread, the terrine is perfect for a luncheon dish or as a first course for dinner. From "The Irish Heritage Cookbook"
Provided by Chef Kate
Categories Lunch/Snacks
Time 16h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Blanch the spinach in boiling salted water until the leaves are limp, 1 to 2 minutes. Drain and plunge into cold water; drain again and squeeze spinach dry.
- Transfer the spinach to a blender or food processor and add the cod, bread crumbs, eggs, and cream or half-and half and process until smooth.
- Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with aluminum foil and brush lightly with cooking oil.
- Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices.
- Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper.
- Spoon the remaining spinach mixture over the top.
- Cover with another piece of greased foil, place the loaf pan in a baking dish, and add hot water to come two thirds up the sides of the loaf pan.
- Bake for 1-1/4 hours.
- Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours.
- Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours.
- To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate.
- Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.
Nutrition Facts : Calories 253.5, Fat 11.8, SaturatedFat 5.6, Cholesterol 150.3, Sodium 210.7, Carbohydrate 11.8, Fiber 1, Sugar 1.1, Protein 24.1
SMOKED SALMON TERRINE
Delish appetizer great for entertaining and for before holiday feasts. This one won't last long on the plate! Top with capers and serve with rice crackers.
Provided by Miss Crave
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 2h45m
Yield 16
Number Of Ingredients 6
Steps:
- Place spinach in a pot with water to cover. Boil until wilted; drain well. Chop into small pieces.
- Place cream cheese in a bowl; cut using 2 butter knives until paste-like in consistency. Mix in the spinach, green onions, water chestnuts, and dill.
- Line a loaf pan with of plastic wrap. Arrange a layer of smoked salmon in the pan; spread a layer of the cream cheese mixture over the salmon. Repeat layering with the remaining salmon and cream cheese mixture.
- Chill in the refrigerator, at least 2 hours.
- Invert the pan onto a serving dish; peel off the plastic wrap.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 4.5 g, Cholesterol 59.2 mg, Fat 17.2 g, Fiber 1.1 g, Protein 14.4 g, SaturatedFat 9.8 g, Sodium 586.4 mg, Sugar 0.8 g
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- Meanwhile, line a 450g/1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides and leaving enough hanging over the edge to fold over the top of the filling.
- Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan. Chop the rest finely by hand or in a food processor. Take care not to over-process the salmon; it must not form a paste.
- In a bowl, beat the cream cheese, crème fraîche, mustard and dill until well combined. Scrape in the chopped salmon and mix with a rubber spatula or a spoon until well combined.
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