Indulge in the luxurious Smoked Salmon and Trout Mousse Terrine, a symphony of flavors and textures that will tantalize your taste buds. This elegant dish is a perfect appetizer or light lunch, featuring layers of delicate smoked salmon and trout mousse encased in a crisp and flaky pastry shell. The mousse is a velvety blend of smoked salmon and trout, enhanced with a touch of cream, herbs, and spices, while the pastry adds a delightful crunch and buttery flavor. This recipe also includes variations to elevate your terrine, such as adding a layer of creamy avocado mousse or a tangy lemon-herb sauce. For a vegetarian option, try the Spinach and Artichoke Terrine, a flavorful combination of sautéed spinach, artichoke hearts, and a creamy cheese mixture, encased in a golden-brown pastry crust. Additionally, discover the secrets of making a classic Chicken Liver Mousse, a rich and savory spread that pairs perfectly with crackers or bread. Elevate your culinary skills with these delectable terrine recipes that are sure to impress your guests.
Here are our top 4 tried and tested recipes!
SMOKED SALMON TERRINE
A show-stopping layered fish centrepiece with cream cheese and lemon filling, flavoured with dill and chives
Provided by Sarah Cook
Categories Main course
Time 50m
Yield Makes 1 terrine, cuts into about 8-10 slices
Number Of Ingredients 8
Steps:
- Grease a loaf tin, a 900g/2lb one is ideal but you can use one slightly smaller or bigger. Line with cling film, then cover just the base with one layer of smoked salmon slices, trimmed to fit neatly.
- Whizz the cream cheese, cream, lemon zest and juice together in a food processor to combine. Scrape out and stir in the dill and chives with some seasoning. Spread an 8th of the cream cheese mixture over as evenly as you can. Top with a layer of salmon slices. Repeat with the cream cheese and salmon - you should be able to do 7 layers of cream cheese (By starting with just an 8th of the mixture, it means as the tin widens you'll have enough to put a bit more as you go further up creating even layers.) Finish with a last layer of salmon (and treat yourself to a smoked salmon sarnie with any trimmings!) Cover with cling film, pressing down gently, then chill overnight.
- To serve, turn onto a platter and gently peel off the cling film. Scatter with a few dill fronds and serve with lemon wedges and toast.
Nutrition Facts : Calories 426 calories, Fat 39.5 grams fat, SaturatedFat 23.3 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 17.4 grams protein, Sodium 3.3 milligram of sodium
SMOKED SALMON AND TROUT MOUSSE TERRINE
Provided by Moira Hodgson
Categories appetizer
Time 1h30m
Yield 10 - 12 servings
Number Of Ingredients 10
Steps:
- Line the inside of a 9-by-4-inch terrine with pieces of smoked salmon, allowing the ends to hang over the edges. Set aside six pieces or so of salmon. Refrigerate.
- In a food processor, puree the smoked trout, add the dissolved gelatin with its water. Work in the whipped cream, sherry and Cognac. Season to taste with salt and pepper, and add the horseradish.
- Pour the mixture into the terrine, covering the center with the strips of reserved salmon, and folding the overlapping pieces of salmon over the top. Leave for an hour or overnight in the refrigerator to set.
- Turn the mousse out onto a plate lined with lettuce leaves and decorate it with sprigs of tarragon. Serve with thin slices of brown bread and butter passed separately.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 226 milligrams, Sugar 1 gram, TransFat 0 grams
SMOKED SALMON MOUSSE
Provided by Food Network
Categories appetizer
Time 30m
Yield 20 to 25 servings
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
- In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.
SMOKED TROUT MOUSSE
Categories Milk/Cream Food Processor No-Cook Buffet Lemon Trout Chill Dill Gourmet
Yield Makes 8 small wedges
Number Of Ingredients 11
Steps:
- Lightly oil a straight-sided 2-cup mold or soufflé dish.
- In a food processor purée trout with 1/4 cup cream, butter, lemon juice, and salt until smooth and transfer to a bowl. In a very small saucepan sprinkle gelatin over water and let soften 1 minute. Heat mixture over moderately low heat, stirring, just until gelatin is dissolved (do not let boil) and cool to room temperature. In a bowl with an electric mixer beat remaining 1/2 cup cream until it just holds stiff peaks and fold into trout purée with gelatin mixture and salt to taste until combined well.
- Spoon half of mousse into mold or soufflé dish and smooth top. Spoon roe evenly over mousse (roe will not cover mousse completely) and sprinkle evenly with dill. Spoon remaining mousse over dill, spreading mousse evenly (being careful not to disturb roe and dill), and gently smooth surface. Chill mousse, covered, at least 12 hours and up to 2 days.
- To unmold mousse, run a thin knife around edge of mold or soufflé dish and dip bottom into a bowl of hot water 5 seconds. Invert mousse onto a plate and cut into 8 wedges (reserve 2 wedges for another use). Put sesame seeds in a shallow bowl and carefully dip outside edge of each wedge in seeds to coat.
Tips:
- To ensure the mousse is smooth and creamy, use a food processor or blender to blend the ingredients until they are completely smooth.
- To achieve a delicate flavor and texture, use high-quality smoked salmon and trout.
- If you don't have a terrine mold, you can use a loaf pan or other similar baking dish.
- To prevent the mousse from sticking to the mold, grease it lightly with butter or cooking spray.
- Cover the terrine with plastic wrap and refrigerate it for at least 4 hours, or overnight, before serving.
- Serve the mousse with crackers, bread, or vegetables.
Conclusion:
Smoked salmon and trout mousse is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy hosts. With its delicate flavor and creamy texture, this mousse is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love