Sunday, May 26, 2024

Smoked Salmon Terrine with Pink Peppercorns and Gremolata


© 2024 | http://angiesrecipes.blogspot.com




© 2024 | http://angiesrecipes.blogspot.com


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
  1. 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.
  2. Melt the butter completely in a saucepan. Once it has separated, use a spoon to carefully remove the milky residue on top and discard.
  3. Place the remaining salmon in a food processor. Add in clarified butter and cream. Process everything together until smooth. Season with crushed pink peppercorns.
  4. 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.
  5. Place all the gremolate ingredients in a bowl and gently mix togher.
  6. To serve, invert terrine onto a plate with sliced cucumber. Remove plastic wrap and top with gremolata and some pink peppercorns.

© 2024 | http://angiesrecipes.blogspot.com





© 2024 | http://angiesrecipes.blogspot.com


at

26 comments:

  1. eileeninmd26/5/24 12:03

    Looks delicious, Angie! A tasty recipe for salmon.
    Take care, enjoy your day and have a happy new week!

    ReplyDelete
  2. Tom26/5/24 12:55

    ...Angie, another work of art!

    ReplyDelete
  3. Christine26/5/24 14:26

    Wonderful!

    ReplyDelete
  4. Lola Martínez26/5/24 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.

    ReplyDelete
  5. Brian's Home Blog26/5/24 15:46

    Yum, that looks wonderful and I sure like salmon!

    ReplyDelete
  6. Frank26/5/24 16:31

    Now, this does sound easy. And delicious. Smoked salmon whipped with clarified butter and cream? Sign me up!

    ReplyDelete
  7. Anne in the kitchen26/5/24 18:52

    Oh my goodness what a gorgeous dish! And sounds delightful!

    ReplyDelete
  8. DEZMOND26/5/24 20:29

    Lovely colours and lighting in this photo shoot.

    ReplyDelete
  9. Citu27/5/24 02:52

    Gracias por la receta. Te mando un beso.

    ReplyDelete
  10. Grace 27/5/24 04:11

    Angie! Esta receta es absolutamente una tentación. Una exquisitez.
    La agendo.
    Muy buena semana! :-)

    ReplyDelete
  11. Margaret D27/5/24 06:46

    Looks very nice and probably tastes as good as it looks.

    ReplyDelete
  12. David M. Gascoigne,27/5/24 12:43

    I had creamed salmon in vol au vents for lunch yesterday.

    ReplyDelete
  13. Rose world27/5/24 12:57

    I would like a bite. As matter of fact, I just had salmon this afternoon. Post on it coming up.

    ReplyDelete
  14. Judee27/5/24 13:08

    the pink peppercorns are interesting. I've never used them.

    ReplyDelete
  15. speedy7027/5/24 14:42

    Sono ghiotta di salmone, che bontà!!!

    ReplyDelete
  16. JoAnna 27/5/24 18:00

    This dish looks beautiful.

    ReplyDelete
  17. Carol @Comfort Spring Station27/5/24 19:15

    The presentation of the salmon terrine is very impressive!

    ReplyDelete
  18. 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.

    ReplyDelete
  19. Pedro27/5/24 22:41

    A true spectacle for the senses, this tempting terrine. Congratulations!
    All the best!

    ReplyDelete
  20. valentina27/5/24 23:56

    Simply stunning, Angie! So delicately beautiful -- both is appearance and and flavor. :-) ~Valentina

    ReplyDelete
  21. David28/5/24 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

    ReplyDelete
  22. DeniseinVA28/5/24 11:59

    My favorite fish is salmon. This recipe looks great and I always am I pressed with your presentation. Thanks Angie!

    ReplyDelete
  23. Laura. M29/5/24 16:19

    Que rica se ve. Me encanta el salmón.
    Un abrazo.

    ReplyDelete
  24. Cooking Julia29/5/24 22:45

    This terrine looks extraordinary!

    ReplyDelete
  25. tigerfish31/5/24 02:33

    That sure requires quite a bit of work. But efforts paid off!

    ReplyDelete
  26. Anonymous4/6/24 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)

    ReplyDelete