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About the Recipe
Step into the world of French gastronomy with this timeless salmon terrine recipe. A staple of refined dining, this dish combines the delicate flavors of fresh salmon and aromatic herbs, elegantly layered for a visually stunning presentation. Often served as a luxurious entrée at festive gatherings, the salmon terrine is a perfect marriage of simplicity and sophistication. Let’s embrace this classic recipe and bring a slice of French elegance to your next meal.
Ingredients
The special jelly:
1 bag of jelly prepared with 200ml of water (instead of 500ml as indicated on the packet)
Salmon stuffing:
600 g fresh salmon (to have 500 cooked without bones or skin)
150 g jelly
80 g mayonnaise
Egg stuffing:
60 g mayonnaise
35 g jelly
herbs if you like: parsley, chives, dill…
8 to 10 slices smoked salmon
Preparation
Prepare the jelly by pouring one sachet into only 200ml of water. (Do not follow the advice on the packet which says to put 500ml, because we want a higher concentration for this recipe!!).
Mix well, bring to a boil and turn off the heat. Set aside at room temperature.
Add the mayonnaise!
Place the raw salmon in a large pot of cold water with a few bay leaves.
Bring everything to a boil then turn off the heat. Leave the salmon in this very hot water for 15 minutes.
Drain it and let it cool to room temperature. The salmon can be cooked the day before… There should be 500g of cooked salmon without bones or skin.
Skin the salmon as much as possible to remove ALL the bones!! This is what takes the most time!
Place the salmon flesh in a blender with the mayonnaise (80g) and the 150g of concentrated jelly.
Mix to make a stuffing.
Peel the hard-boiled eggs and cut them into large pieces.
Place them in a bowl with the mayo (60g) and the jelly (35g). Mix with a spoon. You can also add herbs (parsley, chives, dill).
Lightly butter the inside of a 20cm long cake tin. You can brush with melted butter. This will help (greatly!!) when removing the terrine because the salmon will "slide" on the butter.
Place the lightly buttered mold in the freezer for 10 minutes to "set" the butter. Take out the terrine and place the slices of smoked salmon as in the photo to line the mold.
Pour half of the salmon stuffing, smoothing the surface well.
Then pour in all of the egg stuffing.
Finish with the remaining salmon stuffing.
Fold the slices of smoked salmon over the stuffing and refrigerate the terrine for at least 4 hours.
To unmold: turn the terrine over onto a plate then run a hair dryer over the surface of the mold. The heat will melt the butter and the salmon will slide out!
All you have to do now is enjoy this fresh and delicious terrine!