Smoked Salmon Terrine with Pink Peppercorns and Gremolata

This luxurious and utterly delicious salmon terrine is much easier than its beautiful presentation suggests but should be made at least six hours before serving. It comprises a creamy filling wrapped in smoked salmon slices topped with a tangy herb condiment made with fresh lemon zest, dill, parsley, and fresh garlic. A real showstopper for your festive table or dinner party.
Gremolata, usually enjoyed with fish or meat, is an Italian condiment made with fresh herb (usually flat parsley), garlic and lemon.

	Gremolata
450 g Cold smoked salmon 125 g Unsalted Kerrygold butter 125 ml Whipping cream 2 tsp Pink peppercorns, crushed plus extra for garnish Cucumber, sliced or peeled into ribbons Lemon wedges, to garnish	1 tbsp Chopped dill 1 tbsp Chopped parsley 2 tbsp Grated lemon zest 1 Garlic clove, finely chopped 2 tsp Extra-virgin olive oil

Wet the inside of a 8cm x 20cm terrine or loaf pan and line with cling film, then slightly overlapping 180 grams of slices of smoked salmon (preferably in long strips), leaving a little hanging over the sides to fold back over the top when filled.
Melt the butter completely in a saucepan. Once it has separated, use a spoon to carefully remove the milky residue on top and discard.
Place the remaining salmon in a food processor. Add in clarified butter and cream. Process everything together until smooth. Season with crushed pink peppercorns.
Pour the salmon mixture into the terrine mould, and fold over the overhanging salmon slices to cover the top. Cover with cling film and place in the fridge to chill for at least 6 hours, preferably overnight.
Place all the gremolate ingredients in a bowl and gently mix togher.
To serve, invert terrine onto a plate with sliced cucumber. Remove plastic wrap and top with gremolata and some pink peppercorns.

26 comments:

eileeninmd 26/5/24 12:03: Looks delicious, Angie! A tasty recipe for salmon.
Take care, enjoy your day and have a happy new week!
Tom 26/5/24 12:55: ...Angie, another work of art!
Christine 26/5/24 14:26: Wonderful!
Lola Martínez 26/5/24 15:29: Soy aficionada a este tipo de terrinas cuando llega el tiempo caluroso, son refrescantes y sabrosas y se pueden hacer con antelación, lo que a veces se agradece cuando tienes invitados. Me parece un entrante delicioso.
Brian's Home Blog 26/5/24 15:46: Yum, that looks wonderful and I sure like salmon!
Frank 26/5/24 16:31: Now, this does sound easy. And delicious. Smoked salmon whipped with clarified butter and cream? Sign me up!
Anne in the kitchen 26/5/24 18:52: Oh my goodness what a gorgeous dish! And sounds delightful!
DEZMOND 26/5/24 20:29: Lovely colours and lighting in this photo shoot.
Citu 27/5/24 02:52: Gracias por la receta. Te mando un beso.
Grace 27/5/24 04:11: Angie! Esta receta es absolutamente una tentación. Una exquisitez.
La agendo.
Muy buena semana! :-)
Margaret D 27/5/24 06:46: Looks very nice and probably tastes as good as it looks.
David M. Gascoigne, 27/5/24 12:43: I had creamed salmon in vol au vents for lunch yesterday.
Rose world 27/5/24 12:57: I would like a bite. As matter of fact, I just had salmon this afternoon. Post on it coming up.
Judee 27/5/24 13:08: the pink peppercorns are interesting. I've never used them.
speedy70 27/5/24 14:42: Sono ghiotta di salmone, che bontà!!!
JoAnna 27/5/24 18:00: This dish looks beautiful.
Carol @Comfort Spring Station 27/5/24 19:15: The presentation of the salmon terrine is very impressive!
My name is Erika. 27/5/24 19:28: I had a salmon BLT the other day, and it was absolutely yummy. Thanks for another recipe because you can't go wrong with most fish, especially salmon. Happy new week too.
Pedro 27/5/24 22:41: A true spectacle for the senses, this tempting terrine. Congratulations!
All the best!
valentina 27/5/24 23:56: Simply stunning, Angie! So delicately beautiful -- both is appearance and and flavor. :-) ~Valentina
David 28/5/24 05:47: Hi Angie, Looking at my dad's pictures, we do have a big round head in common. My mother used to tell me that some of my mannerisms and the things I like to do were things my dad liked too... As for your terrine, we've never made one but this salmon terrine looks great! Take Care, Big Daddy Dave
DeniseinVA 28/5/24 11:59: My favorite fish is salmon. This recipe looks great and I always am I pressed with your presentation. Thanks Angie!
Laura. M 29/5/24 16:19: Que rica se ve. Me encanta el salmón.
Un abrazo.
Cooking Julia 29/5/24 22:45: This terrine looks extraordinary!
tigerfish 31/5/24 02:33: That sure requires quite a bit of work. But efforts paid off!
Anonymous 4/6/24 17:49: I can’t wait to try this, Angie. When I made the smoked salmon, caviar, dill, and cucumber hors d’oeuvres, the pink peppercorns were such a perfect touch. So I know how well they go with these flavors. David (C&L)