Salmon Terrine with Vegetables Recipe

Ingredients

• 1 lb. fresh salmon fillet
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped red pepper
• 1/4 cup finely chopped yellow pepper
• 1/4 cup chopped fresh herbs (basil, parsley, and thyme)
• Salt and pepper to taste
• 1/4 cup chopped asparagus (blanched) for garnish

Instructions

1. Preheat your oven to 350°F.
2. Take a 9×5 inch loaf tin and grease it with some butter or oil spray.
3. Cut the salmon fillet into small pieces and blend it in a blender till it becomes a smooth paste.
4. In a large bowl mix together mayonnaise, sour cream, Dijon mustard, lemon juice, celery, red onion, red pepper, yellow pepper, and herbs properly.
5. Add the salmon paste and mix it well with the above mixture.
6. Add salt and pepper to the mixture according to taste and mix it further.
7. Pour the salmon mixture into the greased loaf tin and smooth the top with a spatula.
8. Cover the loaf tin with aluminum foil.
9. Place the loaf tin into a large roasting pan. Fill the pan with water ensuring that the water level is halfway up the sides of the loaf tin.
10. Bake the salmon terrine in the oven for 1 hour.
11. Once done, remove the foil cover from the loaf tin and allow it to come to room temperature.
12. Cover the loaf tin with a plastic wrap or an aluminum foil and chill it in the refrigerator for 2 to 3 hours.
13. After that take it out of the refrigerator and unmold it onto the serving plate.
14. Decorate it with chopped blanched asparagus and serve it cold.

Verdict

This delicious and easy-to-make salmon terrine with vegetables recipe is a perfect dish for any dinner party. It is a super simple dish that requires minimal preparation, and everyone will enjoy it. The combination of fresh salmon and vegetables is what makes this dish a winner. It’s soft, creamy texture will leave you yearning for more!

Serving Suggestions

The salmon terrine with vegetables is best served cold with some crackers or crostini. You can also serve it with some toast and a side salad, or even as the main course for a light lunch or dinner. The dish can be complemented with a chilled white wine, such as Chardonnay, Pinot Grigio, or Sauvignon Blanc.