Let's Dish host Chris Koetke shares his Christmas Salmon Terrine recipe

CLEVELAND - Looking for a new dish to cook for the holidays? Let's Dish Host Chris Koetke has a deluxe appetizer that is perfectly suited to being a holiday meal. The best part is it's still very simple to prepare and can be made a day in advance.

Recipe for Christmas Salmon Terrine

 

Difficulty: Easy

Prep time: 25 minutes

Cook time: 0 minutes

Serves: 6

 

16 oz. cold smoked salmon (this is the thinly sliced salmon that typically is served on bagels,etc)

1/4 cup mayonnaise

3/4 cup softened cream cheese

1 teaspoon capers, minced

2 teaspoons lemon zest

1 teaspoon minced fresh dill or ½ teaspoon dried dill

2 t. Chopped fresh parsley

3 cups mixed field greens (meslcun)

3 Tablespoons extra virgin olive oil

1 T. Lemon juice

Pinch salt and ground black pepper

Fresh dill or parsley for garnishing

Toast points

 

  1. Purée 12  oz. of smoked salmon with mayonnaise and cream cheese in a food processor until smooth.
  2. Remove salmon/mayonnaise mixture from the food processor and place in a bowl.
  3. Add capers, lemon zest, parsley and dill with the mixture.  Taste for salt and pepper.
  4. Lightly coat 6 muffin tins with water.  Line muffin tins first with plastic wrap and then a layer of smoked salmon on the bottom of the muffin tins.
  5. Fill the lined containers with half of the mousse mixture, followed by another layer of the remaining smoked salmon.  Finish filling with the remaining half of the salmon mousse mixture.  
  6. Place in refrigerator and allow to chill for at least 2 hours, but preferably overnight.
  7. To serve, unmold the individual terrines onto appetizer plates.  Make a small salad composed of mixed field greens mixed with lemon juice, extra virgin olive oil, salt and pepper.  Garnish the plates with this salad and the tops of the terrines with fresh parsley or dill.  Serve with toast points.

For more recipes like this one go to the LiveWell Network.

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