French cuisine · Fish & Seafood

Salmon Terrine

Two-toned salmon terrine of mousse and fillet strips, bound with dill and cream cheese and sliced cold.

Ingredients · for 8 servings

• 700 g salmon fillet (skin on)
• 200 g smoked salmon
• 200 g cream cheese
• 2 eggs
• 150 ml cream
• 1 bunch dill
• 1 organic lemon
• 2 shallots
• 1 pinch nutmeg
• 1 tbsp butter for the pan
• Salt, white pepper

Instructions

1. Skin and debone the salmon, cut a third into finger-thick strips and chill; roughly dice the rest and put it in the freezer for 20 min so the mousse doesn't split later.
2. Very finely dice the shallots, finely chop the dill and grate the zest of the lemon; preheat the oven to 160°C top/bottom heat and fill a water bath container with hot water.
3. Briefly blend the cold salmon cubes with the eggs, cream cheese and cream in a food processor into a smooth mousse, then stir in the dill, shallots, lemon zest, nutmeg, salt and white pepper.
4. Butter a 25 cm loaf pan, line it with overlapping slices of smoked salmon, fill in half of the mousse, lay the salmon strips lengthwise in the center and cover with the remaining mousse.
5. Seal the pan with aluminum foil, place it in the hot water bath and cook for 50-55 min, until the core temperature reaches 65°C and the terrine springs back to light pressure.
6. Let the terrine cool completely, chill for at least 4 hours, then unmold, cut into 2 cm thick slices and serve with lemon wedges.