A terrine is a loaf of prepared food, similar to a pate; it is cooked in a pottery of certain form. Actually, as knowledgeable people say, all pates are terrines, but not all terrines are pates. The main difference between pates and terrines is that pates are easier to make, although to make a terrine some understanding about food preparation and experience are necessary.
It may be any kind of meat used for cooking depending on your preferences. Terrines are more widely used to prepare meats, however seafood may be used too and smoked salmon terrine is widely known and very popular. On this page is one of recipes you can use to prepare salmon terrine.
The quantity of ingredients in this recipe will make up a full medium size baking dish.
- 500 grams of skinless salmon fillets
- salt and ground pepper
- 2 tablespoons lime juice
- 10 grams of butter for spreading of the baking form
- 200 grams of sliced dried salmon
- 1 egg
- 250 grams of soured cream
- 250 grams of double cream
- 1 tablespoon diced lime skin
- 30 grams of roasted pistachios
- lemon mint
- Mix diced salmon fillet with salt, pepper and lime juice and leave it in cool place for one hour
- Grease the baking form and also place in cool place. After a while put slices of smoked salmon in the form
- Smash salmon fillet, mix with egg, soured cream and double cream
- Push the resulting mass through a sieve, add salt, pieces of lime skin, pistachios, pour into the form and smooth
- Cover the form and place in a hot water bath in the oven
- Cooking time in oven around 30 to 40 minutes at temperature 175 degrees Celsius
- After removal from the oven, cool down and leave overnight in a fridge
Before eating, turn the form over and decorate with lemon leaves.
Serve sliced with French white bread and lettuce.