Salmon Terrine with Zucchini

Ingredients:

• 2 large skinless salmon fillets (about 1 1/2 pounds)
• 1 large zucchini, sliced thinly lengthwise
• 1/2 red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 3 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F. Grease a terrine dish or 9×5 inch loaf pan with cooking spray.
2. Season salmon fillets with salt and pepper.
3. In a pan, heat olive oil over medium heat. Add minced garlic and chopped red onions, and sauté until onions are translucent.
4. Add sliced zucchini and sauté for another 3-5 minutes until softened. Let cool.
5. In a bowl, whisk together eggs, heavy cream, white wine, parsley, salt and black pepper.
6. Arrange a layer of salmon fillet at the bottom of the greased pan, then add a layer of zucchini mixture, and then another layer of salmon. Repeat until all ingredients are used up.
7. Slowly pour the egg mixture into the pan, making sure it covers all the salmon and zucchini layers.
8. Place the pan in a larger roasting pan filled with hot water. Bake the salmon terrine in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let cool.
9. Refrigerate salmon terrine for 2-3 hours or overnight before serving.

Serving Suggestions:

Verdict:

This salmon terrine with zucchini is a showstopper dish that’s perfect for special occasions! The combination of fresh salmon and zucchini makes for a light and flavorful terrine that’s sure to impress your guests. It’s a great make-ahead dish that can be easily refrigerated until ready to serve.