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Double Salmon Terrine

Ingredients
  Salmon 2 Can (20 oz), drained
  Smoked salmon 1⁄2 Pound, diced
  Chopped fresh parsley 25 Milliliter (2 Tablespoon)
  Green onions 3 , chopped
  Dried tarragon 1 Teaspoon (5 Milliliters)
  Butter 1⁄2 Cup (8 tbs), softened (125 Milliliters)
  Mayonnaise 1⁄2 Cup (8 tbs) (125 Milliliters)
  Dijon mustard 15 Milliliter (1 Tablespoon)
  Lemon juice 1⁄2 Teaspoon (2 Milliliters)
Directions

Flake salmon, discarding skin and bones.
In bowl, gently combine flaked and smoked salmon, parsley, onions and tarragon.
In separate bowl, beat together butter, mayonnaise, mustard, lemon juice and pepper; add salmon mixture and gently combine.
Line 8 x 4 inch (1.5 L) loaf pan with plastic wrap; spoon in salmon mixture and cover with plastic wrap.
Refrigerate for about 3 hours or until firm. (Terrine can be refrigerated for up to 5 days or wrapped and frozen for up to 1 month.)
Unmould and serve in slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Chilling
Occasion: 
Christmas
Ingredient: 
Seafood
Interest: 
Party

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