Salmon Terrine using a Thermomix
(4.9)
Preparation time
Total time
Servings
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Difficulty
Get ready to embark on a culinary adventure with our Fresh and Smoked Salmon Terrine! This dish is not just a feast for the eyes, but also a delightful combination of textures and flavors that will make your taste buds dance. Originating from the French cuisine, terrines date back to medieval times when they were used to preserve meat. Our version embraces the elegance of salmon, with a creamy filling enriched by fresh herbs like parsley, chervil, and dill, all topped with a luxurious layer of smoked salmon. Did you know that hazelnuts not only add a delightful crunch but also a nutty flavor that complements the fish perfectly? It’s a sophisticated dish that’s surprisingly easy to make and perfect for impressing guests at your next gathering. Bon appétit!
Ingredients
- 400 g Salmon fillet
- 2 Eggs
- 100 g Whipping cream
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 20 g Fresh dill
- 200 g Smoked salmon
Steps
Salmon and Dill Mousse
- Cut in pieces, and add 400 g of salmon fillet in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 7.
- Add 2 eggs, 100 g of whipping cream, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a mixing bowl.
- Chop, and add 15 g of fresh dill in the mixing bowl.
- Stir in fresh dill by hand.
Smoked Salmon Layer
- Cut into small pieces, and add 200 g of smoked salmon in the mixing bowl.
- Chop, and add 5 g of fresh dill in the mixing bowl.
- Mix smoked salmon with dill in a bowl.
Terrine Construction
- Line a terrine mold with parchment paper.
- Pour half the content of the mixing bowl in a baking dish.
- Spread the content of the mixing bowl on a preparation content.
- Pour the rest of the content of the mixing bowl on the preparation content.
Cooking
- Preheat the oven at 180°C.
- Cook in the oven filled with water at 180°C.
- Let the terrine cool completely.
- Setaside the preparation content in a fridge during 4h .
Serving
- Invert the terrine onto a serving platter. Remove the parchment paper.
- Serve Cold.
