Smoked salmon terrine with Dill...
Replies: 28 - Last Post: Dec 21, 2012 3:44 PM Last Post By: piaczka
Dec 17, 2012 9:11 AM
Smoked salmon terrine with Dill...Am thinking of making this as a starter for supper with friends in a couple of days' time and wondered if anyone has tried making it and what complications to expect. I can already imagine having problems getting the cheese picture to layer in a pretty and even coat between the salmon slices.
Dec 17, 2012 9:51 AM
Dec 17, 2012 9:57 AM
2You could always layer it on cling film first and then pop it in the terrine. I'd prefer it with Canadian dry smoked, the smell of all that cheese and wet smoked would put me off.
Dec 17, 2012 10:11 AM
3I had to move back slightly as I read that recipe, because my mouth was watering and I didn't want to drool on my keyboard. If I were a guest, I would certainly forgive a few imperfect layers in a delicious terrine.
The back of a spoon sounds like a good idea, sashac, but unnecessary if you have an offset spatula.
Edited by NorthAmerican.
Dec 17, 2012 11:26 AM
It's the first time I've seen a spatula used for anything other than oil paints... I think I'll stick with sashac's idea and use a spoon.
I got the idea after watching the Masterchief Australia making their salmon terrine with anchovy butter and avocado mousse, but I thought it looked excessively rich and one spoonful of that stuff would either kill me or give me stomach cramps but it did look deliciously decadent.
The version I then found looked a bit more palatable to me. Will see what it tastes like in a few days' time!
Dec 17, 2012 1:01 PM
Dec 17, 2012 2:27 PM
6Salmon terrine is known here as salmon paté, and similar, salmon tartare, but not that firm. I've never been much fond of the dish - seemed and tasted too bland. But, I like the recipe in your link. I like the combination of soft cream cheese with capers (can be replaced with chopped gherkin). I think, I'll try it as something new for Christmas.
Another variation that springs to mind is with horseradish cream.
Dec 17, 2012 11:59 PM
7Yes, Fieldgate, I know what you mean about the possibility of it being a bit bland, but as you say, the capers should sort that out. I think horseradish cream on the side is a nice idea, might include that too. If it turns out nice and I remember to take a photo and I finally learn how to download a photo here from flickr, I will post it in a few days' time.
nutrax, it's amazing how masons and artists' tools can come in handy in the kitchen :)
Dec 18, 2012 1:18 AM
8I would suggest presenting the smoked salmon separately with a small garnish and doing the dill and cream cheese as two separate sides. Have a look at cucumber in dill, there are lots of recipes for it. Dill is quite strong tasting and mixed in with the salmon could mar the overall taste of the smoked fish, especially if it has been blended in for quite awhile. For me the smoked salmon should just of that and nothing else. serve the lemon as just fresh lemon and not as a mix. It does look like a lovely recipe and picture, but I would suspect the additional ingredients will kill the overall taste of the fish.
Dec 18, 2012 5:45 AM
9Here's how to post a link to your photo on flickr:
When you see your photo stream at the flickr site, click on the photo you want us to see. You will now see it larger than the rest, with various other stuff visible in the space around it. You can post a link to this page (I'll get to that in a moment.)
Now click on that enlarged photo. You will get a "lightbox" effect. The photo will be the only thing on the page now, surrounded by black. Decide whether you like this effect, or if you prefer the one that you had a moment ago. If you like the lightbox effect, go up to the "address" bar and select the information there in order to copy it. If you prefer the photo without the lightbox effect, click the "back" arrow to return to the previous page, then select the information in the address bar of that page in order to copy it.
Come here and tell us the good news. You can incorporate the photo into your text: You say something like "The terrine was wonderful. Here is a photo." Type here is a, then insert a left square bracket. Now photo. Now, a vertical line bar. Next, paste the address information. Finally, a right square bracket.
You should have a working link. I couldn't show the brackets or vertical line because they produced a "link" that went nowhere. Maybe I can show them in reverse order: right, vertical, left: ] | [
Edited by NorthAmerican to remove the false "link."
Dec 18, 2012 6:48 AM
Dec 18, 2012 6:52 AM
11mickyfinn you might have a point about the dill being a bit overpowering for that dish, but I think I'll still give it a go as the main appeal to it, for me, is the look of the dish.
Fieldgate, I was at my local market this morning and bought some horseradish root and plan to make a cream sauce from it. In the past I have always bought the ready made stuff so this is a first for me; the last time I saw someone make the cream sauce from the root was when my Polish grandmother made it, and that was donkeys' years ago.
Dec 18, 2012 6:54 AM
Dec 18, 2012 7:32 AM
Dec 18, 2012 8:25 AM
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