Salmon Dill Terrine (Christmas Appetizer)
I wondered if this would be suitable for Christmas. It was a big hit, so I posted the recipe.
Cover the bottom of the mold completely with salmon, so there are no gaps. I used gelatin where 12 g will set 560 ml of liquid. Adjust the amount of gelatin to the firmness of the terrine you prefer. For variety, you can use ham or shrimp in place of ham. Recipe by KT121
Salmon Dill Terrine (Christmas Appetizer)
I wondered if this would be suitable for Christmas. It was a big hit, so I posted the recipe.
Cover the bottom of the mold completely with salmon, so there are no gaps. I used gelatin where 12 g will set 560 ml of liquid. Adjust the amount of gelatin to the firmness of the terrine you prefer. For variety, you can use ham or shrimp in place of ham. Recipe by KT121
Cooking Instructions
- 1
Grease the bottom of the mold and line with plastic wrap.
- 2
Cover the bottom of the mold completely with smoked salmon. It's okay to patch it! I used 2 layers to make it thicker.
- 3
Lightly rinse the capers and chop. Dissolve the gelatin powder in boiling water.
- 4
Combine the cream cheese and milk, warm it up for just a very short time in the microwave, then stir in the gelatin mixture.
- 5
Put the rest of the smoked salmon and lemon juice in the food processor and process just until the salmon is in small pieces. Add the mixture from Step 4 and lightly process.
- 6
Add the chopped herbs and capers and mix well with a spatula. Season with salt and pepper.
- 7
Spread the cream cheese mixture in the mold, cover tightly with plastic wrap, and chill in the refrigerator until set.
- 8
When set, remove it from the mold, take off the plastic wrap and slice. It's easier to slice with a warm knife.
- 9
Take the terrine out of the fridge 30 minutes before you plan to serve it, as it tastes better at room temperature, rather than well chilled.
- 10
Goes well with crackers, sliced bread or a green salad.
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