Smoked Salmon Terrine with Leeks Recipe

Ingredients:

• 8-10 ounces smoked salmon
• 1 tablespoon unsalted butter
• 2 leeks, white and light green parts only, cleaned and thinly sliced
• 1 tablespoon dry white wine
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup heavy cream
• 2 large eggs

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch loaf pan and line with parchment paper.
2. In a large skillet, melt the butter over medium heat. Add the leeks and cook for 5 to 7 minutes, stirring occasionally, until tender. Add the white wine and cook for another minute, until the wine has evaporated.
3. Remove from the heat and cool for a few minutes.
4. In a large bowl, chop the smoked salmon into small pieces. Add the lemon zest, lemon juice, thyme, salt, and pepper and stir to combine.
5. Add the cooked leeks to the bowl and mix well.
6. In another bowl, whisk together the heavy cream and eggs. Pour the cream mixture over the smoked salmon and leek mixture and stir to combine.
7. Pour the mixture into the prepared loaf pan.
8. Bake for 45 minutes to 1 hour, until the terrine is set and lightly golden brown on top.
9. Remove from the oven and cool to room temperature.
10. Cover the pan with plastic wrap and refrigerate for at least 2 hours or up to overnight.
11. To serve, slice the terrine into 1/2-inch-thick pieces and serve on a platter. Garnish with fresh thyme leaves.

Verdict:

This smoked salmon terrine with leeks is a delicious and elegant dish that is perfect for entertaining. The creamy texture of the salmon and leek mixture is perfectly balanced with the smokiness of the salmon. The fresh thyme and lemon juice add bright and fresh flavors to the dish. Serve with sliced baguette or crackers for a perfect appetizer or light lunch.