Set the Mood with Flavorful Terrine
This recipe is perfect for your cozy holiday table or summer brunch: sumptuous, fresh and creamy! Use the finest dried smoked salmon. It’s easy to make and great to serve on the dinner table – here’s how!
The basics of pairing are either to combine similar flavors that complement each other, or to combine somewhat opposite flavors that neutralize each other.
Wine suggestion:
From vegetable to fish dishes, wines from classic varietals like Sauvignon Blanc add a festive touch to any event.
Above all, smoked salmon is an exciting flavor that pairs very well with Tsarev Brod Sauvignon Blanc Reserve. This is the kind of wine you’ll want to open every day on summer evenings, but also the kind of wine you’ll want to share with your wine friends during the holidays.
Ingredients for 4 servings
For the salmon terrine:
- Sunflower oil for greasing
- 500-600g sliced smoked salmon
- 200g tub crème fraîche
- 2 x 280g tubs full fat cream cheese (we like Philadelphia)
- Finely grated zest and juice 1 lemon
- 11⁄2 tbsp grated horseradish from a jar
- 2 fillets (about 200g) hot-smoked salmon
- 1⁄2 bunch chives, finely chopped
- 1 small bunch dill, finely chopped
- 2 spring onions, finely chopped
- 2 tbsp pink peppercorns, lightly bashed in a pestle and mortar
For the pickled celery:
- 30ml cider vinegar
- 30g caster sugar
- 4 large celery sticks, chopped
To serve:
- Redcurrant berries and toasted baguette slices to serve (optional)
Preparing the smoked salmon terrine:
1. For the quick-pickled celery, mix the vinegar and sugar in a glass or ceramic bowl, add 2 large pinches of salt and the celery, toss well, then set aside for 1 hour.
2. Grease, then neatly line 4 individual tins with cling film leaving lots of overhang (you may need 2 pieces). Neatly cover the base of the tins with smoked salmon slices. This will be the top when it’s turned out. Line the sides of the tins with more slices of smoked salmon, overlapping slightly, so they overhang the sides – don’t leave gaps. Reserve the rest of the salmon slices for the bottom of the finished terrines.
3. Whizz the crème fraîche and cream cheese in a food processor with the lemon zest and juice, horseradish and one of the hot- smoked salmon fillets. Season well with pepper and a little salt.
4. Add the herbs, spring onions and pink peppercorns to the creamy mixture, then flake in the remaining hot-smoked salmon fillet and mix with a wooden spoon.
5. Spread one third of the cream cheese mix into the tin, then sprinkle over half the pickled celery, drained of the liquid. Spread another third of the mixture over the top, followed by the remaining celery. Top with the remaining mixture.
6. Lay the rest of the salmon slices on the top, then neatly fold over the overhanging salmon.
7. Cover with the overhanging cling film to enclose. Transfer to the fridge overnight.
8. Take the terrines out of the fridge 10 minutes before serving, unwrap the cling film, then carefully invert onto a platter. Serve with redcurrant berries and toasted baguette slices.