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Fresh Salmon and Smoked Fish Terrine with Herby Mayonnaise

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Lunch (1798)      Snack (848)      Party Food (171)      Side Dish (165)      Salmon (118)      Asparagus (56)      Entre (38)      Summer food (5)      Terrine (4)      Smoked fish (1)     


This recipe uses gelatine and this is the first time in all my years of cooking that I have used this product and it turned out fabulous!

The layers of cooked red salmon, and smoked fish together with cream and butter was a delightful mixture.

I also put asparagus in the middle and this would make an impressive dish for a dinner party - my visitor was very impressed.

Preparation Time: 20 minutes plus fridge time
Cooking Time: 10 minutes
Makes: 6 servings

1 tbsp gelatine
¼ cup water
200 g cooked red salmon
1 tsp mustard
Almost 1 cup diced cucumbers
¼ cup cream
350 g smoked fish
140 g butter
1½ extra cream
1 tbsp lemon juice
6 asparagus spears (fresh)
Watermelon salad (optional)

Herby Mayonnaise
2 tbsp mayonnaise
2 tbsp yoghurt
Herbs of your choice -I used parsley and garlic chives

Steam the skinned red salmon for about 5 - 10 minutes till it is just done but still almost pink inside. Break it up into smaller pieces.


Steam or boil the asparagus for a minute or two.

Pour the gelatine into the cold water to soften it, and then slowly heat it to dissolve -I put it on a low heat in the microwave for about 20 seconds, or till it melts.

Add the mustard, salmon, cucumber, cream and the gelatine mixture into a blender


Blend or process until smooth.

Add a bit of salt and pepper.

Refrigerate while making the smoked fish layer.

Remove the flesh from the smoked fish, making sure you pick out the thin bones if possible, and any tough skin.

Blend in a blender or processor with the butter, extra cream and the lemon juice until it is smooth.


Add some pepper.

Line a small loaf tin with plastic wrap.

Spread a third of the salmon mixture on the bottom.

Cover with half of the smoked fish mixture.

Add 3 of the asparagus spears.


Continue the layers, adding the rest of the asparagus spears to the second last layer.


Pull the cling wrap over this and put in the fridge for about an hour or until it is set.

Meanwhile make the herb mayonnaise by adding all the ingredients, and mixing.


Make the watermelon salad by chopping the watermelon into bite sized bits, adding walnuts, onions, and black pepper


Put the terrine upside down on a plate, remove the plastic wrap and slice.



Add some of the the herb mayonnaise.

We ate this as a main meal, with the watermelon salad - all great food for a hot day.


#Side dish
#Party food
#Summer food
#Smoked fish
I like this Recipe - 4
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