Smoked Salmon Terrine
Elevate your next gathering with this elegant smoked salmon terrine, a no-cook recipe that’s as stunning to serve as it is simple to prepare. Made with lush layers of velvety cream cheese, crème fraîche, and fresh dill, interspersed with delicate sheets of smoked salmon, this crowd-pleasing appetizer delivers bold, savory flavors in every bite. A touch of lemon juice, capers, and chives adds a zippy balance, while a gelatin base ensures the terrine holds its elegant shape. Perfect for entertaining, this chilled dish is easy to slice and pairs beautifully with crackers, toast points, or a crisp side salad. With just 30 minutes of prep and an overnight chill, this make-ahead recipe is your go-to for an effortlessly sophisticated starter.
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Recipe Information
Ingredients
- 300 g Smoked salmon
- 200 g Cream cheese
- 100 g Crème fraîche
- 1 tbsp Lemon juice
- 2 tbsp Capers, chopped
- 2 tbsp Fresh dill, finely chopped
- 2 tbsp Chives, finely chopped
- 1 tsp Gelatin powder
- 2 tbsp Warm water
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 1 roll Plastic wrap
Instructions
Line a 1-liter (1-quart) loaf tin with plastic wrap, ensuring there is overhang on all sides. This will help you easily lift the terrine out later.
Arrange a single layer of smoked salmon slices along the base and sides of the tin, overlapping slightly to ensure there are no gaps. Reserve some smoked salmon slices to create a top layer later.
In a mixing bowl, combine cream cheese, crème fraîche, lemon juice, chopped capers, dill, and chives. Mix until smooth and creamy.
In a separate small bowl, dissolve the gelatin powder in warm water. Let it sit for 2-3 minutes to bloom, then stir until completely dissolved and add it to the cream cheese mixture. Mix thoroughly.
Season the cream cheese mixture with salt and black pepper to taste, ensuring the flavors are well balanced.
Spoon half of the cream cheese mixture into the salmon-lined loaf tin, spreading it evenly. Add a layer of smoked salmon slices over the mixture.
Repeat the process with the remaining cream cheese mixture, smoothing it evenly, and finish with a final layer of smoked salmon slices to cover the top completely.
Fold the overhanging plastic wrap over the top of the terrine to seal it completely.
Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the terrine to set properly.
To serve, unwrap the terrine and carefully lift it out of the tin using the plastic wrap. Invert it onto a serving plate and remove the wrap.
Cut into even slices using a sharp knife, wiping the blade clean between cuts for a neat presentation. Serve chilled with crackers, toast points, or a fresh side salad.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 10.8 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 51.3 mcg | 257% | |
| Calcium | 333 mg | 26% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 943 mg | 20% | |
*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.
