Ingredients
Check off ingredients as you go
Makes one terrine, serves 6
- 300 g (10.5 oz) skinless fresh salmon fillets
- 2 medium eggs
- 200 ml (¾ cup + 1 Tbsp) heavy cream (or non-dairy cream)
- About 15 stems fresh chives, snipped (plus a little extra for garnish)
- Salt, pepper
Terrines make an ideal starter when you’re entertaining, because you can prepare them the day before.
In the bowl of your food processor, put the salmon cut into pieces, the eggs and the cream, and blend briefly until smooth. Season with salt and pepper, then add the snipped chives.
Pour the mixture into a terrine dish or a loaf pan that you’ve oiled (or, like me, lined with parchment paper).
- Preheat the oven to 160°C (325°F) fan/convection. Cover the terrine (with a lid if you’re using a real terrine dish, or with aluminum foil (it won’t touch the mixture). Set it on the oven’s drip pan, which you’ve 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 it will have set.
- Let cool, then refrigerate for several hours or even overnight.
Unmold gently (with the parchment paper, mine came out perfectly) and serve well chilled, in slices, with a green salad and a good mayonnaise, a rouille sauce or a mousseline sauce.
Tips and variations
If you’d like to make individual terrines, in muffin tins for example, don’t forget to halve the baking time.
You can tuck a slice of smoked salmon into the middle for a lovely surprise when you slice it.
You can also vary the fish, using white fish or a mix of several kinds.
🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew glossary of fish so you can find your way around and discover the choices available to you!