Ingredients
Check off ingredients as you go
For a terrine serving 6
- 300g (10.5 oz) fresh salmon fillets, skinless
- 2 medium eggs
- 200ml (¾ cup) heavy cream (or plant-based cream)
- About fifteen sprigs of fresh chives, chopped (+ a bit for garnish)
- Salt, pepper
Terrines make an ideal starter when entertaining since they can be prepared the day before.
In your food processor bowl, place the salmon cut into pieces, eggs, and cream. Blend quickly to obtain a smooth texture. Season with salt and pepper, add the chopped chives.
Pour the mixture into an oiled terrine mold or loaf pan (or like me, lined with parchment paper).
- Preheat the oven to 160°C (320°F) convection. Cover the terrine (with a lid if using a proper terrine mold, or with aluminum foil - it won’t be in contact with the mixture). Place on a baking sheet filled halfway with water so the terrine cooks in a water bath. Bake for 40 to 50 minutes (depending on your oven).
The terrine looks very similar after baking but will have set.
- Let cool, then refrigerate for several hours or even overnight.
Unmold carefully (with parchment paper it was perfect) and serve chilled, sliced and accompanied by a green salad and good mayonnaise, a rouille sauce, or a mousseline sauce.
Tips and Variations
If you want to make individual terrines in muffin molds for example, don’t forget to cut the cooking time in half.
You can insert a slice of smoked salmon in the middle for a nice surprise when slicing.
You can also vary the fish by using white fish or a mixture of several fish.
🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew fish lexicon to help you navigate and discover the choices available to you!