Smoked Salmon Terrine

A smoked salmon terrine is a fantastic appetizer for any dinner party. It’s light to eat and very tasty. If you have a large number of guest you can make it in a long terrine bar. However, if you have 6 or fewer guests why not try these individual smoked salmon terrines with a small touch of caviar.

Doesn’t that look good! As you can see, I’ve served it on a bed of cucumber for some added freshness and topped it with dill to add to the flavor. Yum!

These little individual smoked salmon terrines are made in individual ramekins and make no time to prepare. I will say though, that they do need to set so if you can make these the day before your party and leave in the fridge overnight all the better.

So let’s make them!

1. Get all of the ingredients together

There are a number of ways to make these little beauties. Some smoked salmon terrines recipes use cream cheese, others fresh cream. Some chives, some parsley, and some even chopped fennel. For me, keep it traditional.

You’ll need a food processor to make life easier if you have one. Otherwise, it’s a bit of knife work and elbow grease ????. In essence though, to make the smoked salmon terrine all you need is smoked salmon, hot smoked salmon, cream cheese, creme fresh, some chives and some lemon juice. That’s it, 6 main ingredients only.

Get them all together and you’re ready to go…

2. Prepare the ramekins

It’s important you do this part first to ensure that you have enough smoked salmon for all ramekins. If you follow the measurements in the printable recipe you should be fine.

First, take your ramekins and spread a little olive oil all around the inside of them. Next, cover the inside with clingfilm and ensure there is enough clingfilm to overlap the ramekins by quite a lot. Then, lay slivers of smoked salmon through the bottom and sides of the ramekin. Again, leaving a reasonable overlap outside of the ramekin.

Do this for all ramekins and put whatever smoked salmon you have left to the side. It’s now time to make the filling.

3. Make the smoked salmon terrine filling

To make the smoked salmon terrine filling simply take the hot smoked salmon flakes and the remainder of the smoked salmon and place it all into your blender. Using the pulse function give the fish a quick blitz to chop it. This will take only a couple of seconds. Remember, you don’t want a puree.

Now add the cream cheese, the creme fraiche, the chopped chives, the lemon juice, and some seasoning to the chopped fish and pulse blitz again. Just until it is mixed.

Now just taste to check the seasoning and adjust accordingly. That’s it, your terrine filling is made.

4. Finish the smoked salmon terrine and set

Now that your filling is ready, grab the prepared ramekins and simply spoon or pour the filling into the smoked salmon casing. be mindful not to overfill. A level top is all you need.

Now close the overlapping smoked salmon so that it covers all of the filling.

Finally, do the same with the clingfilm.

The next part is the key. When you serve the smoked salmon terrines you really want them solid and have a flat base. To ensure this, take some cardboard and roughly cut to the shape of the top of the ramekin, but a little smaller. Now place this on top of the clingfilm and add a tin or jar for weight. This will keep the base flat.

Finally, place in the fridge overnight to set.

5. Serve the smoked salmon terrine

When your guests have arrived and you are ready to serve simply slice some cucumber and present in a circle on your serving plate. Remove the smoked salmon terrine from the ramekin and serve on top of the cucumber with a touch of caviar on top (optional) and a sprig of dill. Yum!!

And that’s it my fine foodie friends. A wonderful appetizer for any dinner party. The caviar is optional. Personally, I can take it or leave it but Jen’s swears by it. I hope you give it a try. If you do, I’d love to hear how you get on. Just use the comments section below.

If you like this recipe then why not try one of The Yum Yum Club’s others like those below…

As always, many thanks for reading and until next time… Steve.

 

 

6. Printable recipe