Leek Asparagus Smoked Salmon Terrine
Delight your taste buds with this elegant Leek Asparagus Smoked Salmon Terrine, a show-stopping dish perfect for entertaining or special occasions. Layers of tender blanched leeks, crisp asparagus spears, silky smoked salmon, and a creamy, dill-infused cheese filling are artfully assembled in a loaf pan, creating a stunning mosaic of flavors and textures. Elevated with a hint of lemon and the delicate richness of gelatin-set cream, this no-bake recipe is as sophisticated as it is simple. Ideal for brunch, appetizers, or a light summer meal, this terrine pairs beautifully with crusty bread or a crisp green salad. Easy to make ahead, it’s the ultimate combination of freshness, elegance, and crowd-pleasing appeal.
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Recipe Information
Ingredients
- 2 large Leeks
- 12 pieces Asparagus spears
- 300 grams Smoked salmon
- 250 grams Cream cheese
- 100 ml Heavy cream
- 3 sheets Gelatin sheets
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 roll Plastic wrap
- 1 piece Loaf pan
Instructions
Trim the leeks, removing the dark green tops, and cut them lengthwise. Rinse thoroughly to remove any dirt.
Fill a large pot with water, bring it to a boil, and blanch the leeks for 3 minutes. Remove and pat them dry with a clean towel.
Trim the woody ends from the asparagus spears. Blanch the asparagus in the same boiling water for 2-3 minutes until tender but still crisp. Transfer immediately to an ice bath to cool, then pat dry.
Soak the gelatin sheets in cold water for 5 minutes until softened.
In a small saucepan, heat the heavy cream gently over low heat. Squeeze excess water from the gelatin sheets and stir them into the warmed cream until fully dissolved. Remove from heat and allow to cool slightly.
In a medium bowl, combine cream cheese, lemon juice, chopped dill, salt, and black pepper. Mix until smooth and creamy, then fold in the cooled heavy cream with gelatin.
Lightly oil a loaf pan with olive oil and line it with plastic wrap, leaving enough overhang to cover the top of the terrine later.
Lay some of the blanched leek strips lengthwise in the pan to cover the base, letting them hang over the edges of the pan.
Spread a thin layer of the cream cheese mixture over the leeks. Add a layer of smoked salmon followed by a layer of blanched asparagus spears. Repeat the layering process, alternating cream cheese, salmon, and asparagus, until all ingredients are used, finishing with a cream cheese layer.
Fold the overhanging leeks over the top of the terrine, and cover tightly with the overhanging plastic wrap.
Place a weight (like a small plate or can) on top of the terrine to compress the layers slightly, and refrigerate for at least 4 hours or overnight to set.
To serve, carefully unwrap the plastic wrap and invert the terrine onto a serving plate. Slice into even portions and garnish with fresh dill or lemon wedges.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 422 mg | 140% | |
| Sodium | 4116 mg | 179% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 23.3 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 51.3 mcg | 257% | |
| Calcium | 503 mg | 39% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1786 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
