by Feli Chic'Cuisine
This Salmon Terrine is made with a mixture of cooked fresh salmon, leak, tomatoes and capers, aromatised with fresh dill and lemon. A dish well worth making for a dinner party or a festive table and will delight everyone. Serve the terrine with mayonnaise, vegetables, or a green salad.
Salmon is a gentle fish with a delicate texture and a rich, slightly buttery flavor, which pairs perfectly with the spiced, salted, and pickled capers as well as the sweetness of leeks. This original appetizer is easy to follow and takes just few simple steps to make.
Salmon terrines are my favorite: they're healthy, nutritious, can be made ahead of time, and everyone seems to love them. If you include it on a festive meal menu, you will never be wrong. It's an elegant recipe and is simple to prepare, making it perfect for a festive table.
A diet rich in healthy fats and antioxidants, like this easy Salmon Terrine, is one of the best ways to keep your heart healthy.
Salmon is a rich source of omega-3 fatty acids, which support cardiovascular health, brain health, and the immune system. In order to get the most out of its benefits, it is best to include it in our diets as often as possible through tasty and easy-to-prepare recipes.
Prep. Time: 20 min
Cook Time: 40 min
1 kg (2 lb) salmon fillet
3 italian tomatoes, sliced
1 leek (the white part)
1 branch celery
1/2 cup chicken stock
3 hard-boiled eggs
1 lemon, zest and juice
1/2 cup fresh dill, chopped
3 Tbsp drained capers
salt and fresh granted pepper
1. Preheat the oven to 190°C ( 375°F). Grease and line a terrine pan with parchment paper.
2. In a saucepan put the salmon cubs. Add the leek, celery, onion and chicken stock. Cook over medium heat for 10-12 minutes or until the salmon is cooked. Drain thoroughly the salmon, celery and leek. Set aside to cool.
3. In a large bowl, whisk 4 egg whites until thick and mousse-like. Add egg yolks one at a time and stir until the mixture is blended and smooth.
4. In another bowl, combine the salmon (sliced with a fork), leek and celery finely chopped, drained capers, the chopped dill, salt and pepper, to taste. Pour the egg mixture and mix very well.
5. Cover bottom of pan with sliced tomatoes (Italian tomatoes). Pour the salmon mixture. Peel hard-boiled eggs and embed them in the stuffing. Finish with Italian tomatoes, sliced.
6. Bake for 30-45 minutes or until golden-brown. Slip a knife around the edge and transfer to a serving plate.
7. Serve cold slices accompanied by a green salad or homemade mayonnaise if you wish.
“Tell me what you eat, and I will tell you what you are" ― Jean Anthelme Brillat-Savarin