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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Smoked Salmon Terrine

March 31st, 2009 · No Comments · Uncategorized

Food processor.
You will need a mold (fish shape preferable)
Plastic wrap to line mold.


1/4 pound of your favorite smoked salmon (cold or hot smoked is fine).
1 cup of cream cheese
1/2 cup of sour cream
1 Tablespoon of unflavored gelatin
Salt and pepper to taste

Process smoked salmon on pulse until it begins to form a paste. Add the cream cheese and blend. Then add the sour cream and blend. Do not remove mixture from processor.

Dissolve the tablespoon of gelatin into 1/8 cup of warm water and add immediately to mixture in processor blending in thoroughly. Use the dissolved gelatin mixture immediately or it will solidify and you will have lumps of gelatin.

You can also add finely chopped chives or scallions after blended or use to sprinkle on top. Taste for salt and add pepper if you like.

Place large sheet of plastic wrap into mold and push down. Then with plastic spatula empty contents from processor into mold. Fold over the excess of plastic wrap to completely cover while pushing down. This will eliminate air pockets and ensure that the filling is taking the complete shape of the decorative mold.

Refrigerate for at least one hour.

Open up plastic without removing from mold and flip over onto serving dish. Peel back plastic carefully and begin your garnish. You can decorate with chopped red onion and additional slices of smoked salmon. You can also add sprigs of fresh dill, crudités or small sliced tomatoes. Serve with a plate of crackers or mini bagels.

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