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Cheese terrine with salmon

Cheese terrine with salmon



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A recipe very appreciated on New Year's Eve, by my guests, inspired by the magazine "Kitchen for everyone"

  • 400 g of cottage cheese
  • 200 g mascarpone
  • 200 g of bellows cheese
  • 250 g butter cream
  • 200 ml of milk
  • 100 ml white wine
  • 2 sachets of gelatin
  • 1 link green dill
  • 3 boiled carrots
  • 2-300 g smoked salmon
  • 3-4 sage threads
  • Lemon
  • salt
  • pepper

Servings: 14

Preparation time: less than 60 minutes

RECIPE PREPARATION Salmon cheese terrine:

In a larger bowl, mix all the cheeses that we have previously kept at room temperature. The gelatin is dissolved in wine and then kept in a bain-marie for about 15 minutes on low heat. Then add the gelatin in the cheese bowl to which we add the milk and the finely chopped dill and sage. Season and mix the cheeses well with a wooden spatula. In a cake tin we put plastic food foil that we cover with slices of salmon. Add half the amount of cheese over which we put the slices of boiled carrots, cover with the rest of the remaining cheese on top with the remaining thin salmon slices. We wrap all the cheese with plastic wrap and let it cool in the evening until the next day when we can cut the terrine slices. Serve with a slice of lemon and garnish with sage or dill leaf. Great appetite!


Baked salmon terrine is a simple and easy to prepare appetizer that can sit on the table for the holidays or the New Year. It is a special, tasty, beautifully presented appetizer. It does not need complicated presentations and plating. I chose to decorate salmon roe with caviar, dill leaves and a thin slice of lemon.

On the plate, next to the terrine slices, there can be some lettuce leaves. They go very well together. My plate was narrow and did not allow me such an arrangement. You can also use olive slices, capers or microplants as decoration. Use what you have at hand, depending on your imagination.

Terrine with salmon in the oven is the appetizer I will prepare for New Year's Eve. If you take superstitions into account, well, it is said that it is good to have fish on the table on the night between the years to slip through trouble in the coming year as the fish slides into the water.

In that terrine of salmon in the oven I used both fresh salmon and smoked salmon.

I have a lot of salmon recipes on the blog. You can see them all in one post, here. All the recipes prepared by me with fish are gathered in a collection of approx. 150 recipes and you can see them in this post. Recipe of terrine of salmon in the oven will enter the category of appetizers and I am sure it will be a recipe appreciated by many people who love this type of fish.

Salmon is loved by many for its taste, but also for its benefits on the body. It is considered one of the best fish for our diet, with a high amount of vitamins, minerals and Omega 3 fatty acids (considered essential for our body). Consumption of salmon helps balance the amount of Omega 6 acids reducing the risk of heart disease, helps the circulatory system, reduces inflammation in the body and is recommended in diets for weight loss.

Fish should be bought from reputable stores, so I always choose to buy it from Selgros.

To prepare the salmon terrine in the oven you will not waste much time with the preparation steps. In a maximum of 10 minutes it can be put in the oven, and in 60 minutes it is ready.

All you need is patience to cool down. It would be best to stay in the fridge overnight.

If you want to prepare it for the holidays, New Year's table or other events you can do it even 2 days in advance. It must be covered with food foil so that it does not catch another smell in the refrigerator.

Now I will list the ingredients and how to prepare the terrine with salmon and I wish you more cooking.

INGREDIENT:

600 g salmon fillets (weighed without skin and fat)

250 ml sour cream for cooking

1/2 teaspoon freshly ground pepper

1 teaspoon sweet paprika

1 teaspoon grated dried chopped dill or 1/2 bunch of freshly chopped dill

1 teaspoon freshly chopped chives

2 teaspoons brine capers

For starters I put 2 l of water to boil and I started the electric oven on ventilation at 180 ° C (baking program both top and bottom).

I went to the fish and cleaned it of the skin and some bones left in the piece of fillets, then I cut it into large cubes. I kept 50 g of salmon which I cut into smaller cubes. From this moment I was able to prepare the composition for the terrine.

I put the cream for cooking in a vertical mixer, I added eggs, salt, freshly ground pepper, then I put the big pieces of salmon.

I mixed everything until I got a homogeneous consistency, then I added chopped chives, dill, paprika (for color) and preserved pieces of salmon. I mixed with a spoon until the composition was homogenous. At this point the salmon terrine can be put in baking form, so I put half of it in a silicone form.

I cut the smoked salmon into strips, arranged them in shape, over the mixture with salmon, eggs and sour cream, then sprinkled a few capers in brine. I poured the rest of the composition with salmon in the form.

At this point I poured hot water into a tray larger than the silicon form, then carefully placed the silicone form in the water. I covered the form that contained the terrine with foil, trying not to let it stick to the terrine and I put the tray in the oven.

I baked salmon terrine for 40 minutes covered, then another 20 minutes without foil. It stuck a little to my terrine, but it didn't break because I peeled it off with great care. I consoled myself with the fact that anyway this small defect will be at the bottom and will not be noticed.

It was very, very good! I'll do it again soon.

I invite you to follow me on You Tube as well.


Salmon recipes

Learn with these salmon recipes to prepare the best and healthiest foods for family and loved ones. Practice recipes for smoked or baked salmon, with vegetables or pasta.

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    Fish bowl

    1. Knead the butter with the flour, salt and yolks. If you feel the need (a fragile, bound dough should come out) add a tablespoon of water. Wrap the dough in plastic wrap and leave it to cool for two hours.

    2. Meanwhile, wash and peel the carrots and broccoli, then boil them in boiling salted water, but only halfway. Remove the vegetables in a colander and let them drain.

    3. Put in the blender 2/3 of the amount of salmon and pass. Then add the whipped cream and pass in short portions until you get a fine cream. Pour the cream into a bowl and add the remaining diced salmon and carp fillets. 4. Salt, if necessary, and add the finely chopped dill. Stir then add the diced vegetables as well. Mix well again.

    5. Spread 2/3 of the dough in a rectangular sheet that you place nicely in a cake pan greased with plenty of butter, so that it rises (the sheet) on the walls of the form.

    6. Place the filling, pressing well, then cover with the rest of the dough spread out sheet. Press the edges - you can also make a pattern - well, and from what is left of the dough you can make small decorations.

    7. Put in the hot oven, over high heat, for a quarter of an hour, when the dough starts to brown, turn on low heat and bake for another 20 minutes.

    Suggestion. Allow to cool and serve sliced, with incense, as an entree.


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    Terrine with cheese and salmon (variant)

    Terrine with cheese and salmon from: bread, smoked salmon fillets, parsley, leek or green onion, dill, capers, urda, melted cheese, milk, gelatin, egg, lemon, paprika, basil, donut in vinegar, pepper, salt, pepper.

    Ingredient:

    • 1 white bread toast
    • 350 g fillets of smoked salmon
    • 1 bunch parsley
    • 1 small leek or 2 green onions
    • 1 link dill
    • 2 tablespoons capers
    • 800 g urda
    • 200 g melted cheese
    • 3 tablespoons milk
    • 280 g feta
    • 10g gelatin
    • 1 or boiled
    • 1 lime
    • 3-4 teaspoons paprika
    • basil leaves
    • 1 donut with vinegar
    • 1 green bell pepper
    • salt
    • pepper

    Method of preparation:

    Cut the crust into slices of bread, line a cake tin with cling film, then cover the base of the tray with bread crumbs.

    Mix in a bowl the melted cheese with the urda, the leeks and the finely chopped greens (except the basil). Season with salt and pepper.

    Distribute half of the composition over the bread top, level it, place the cut pieces of salmon on top, sprinkle with cut capers. Cover with the rest of the cream cheese, level and place on top of the slices of bread.

    Soak the gelatin for 5 minutes. in cold water, then melt in a bain-marie in 5 tablespoons of water. Pass the feta in a bowl, add the milk, paprika, bell pepper and diced donut.

    Add the gelatin and mix. Pour into the mold, level, cover with foil on the edges and leave in the refrigerator until the next day.

    Remove the terrine from the pan on a plate, carefully remove the foil, then garnish with boiled egg, salmon pieces, basil leaves, capers, lemon slices and powder with paprika.


    Mascarpone cream cheese with salmon

    When you're tired of Tiramisu but you still can't get rid of the cheese Mascarpone which today or tomorrow comes out of the expiration date, it is good to take a look at what I tell you further down the valley. It's about a hall which contains, in addition to Mascarpone, and two kinds of salmon - marinated and smoked - as well as nothing brhard gen Parmigiano Reggiano, Pecorino Romano ori Grana Padano. As it can be decorated nicely, go to a more whipped table, accompanied by a colorless and odorless strength, like vodka. The spreadable and less textured version of the mascarpono-somonic preparation can be found here.

    What do you need?

    • 200 g marinated salmon
    • 250 g Mascarpone cheese (cannot be replaced with telemea or bellows cheese)
    • 80 & # 8211 100 g smoked salmon
    • 100 mL cooking cream with at least 20% fat
    • 50 g Parmesan, Grana Padano or Pecorino
    • Salt (a drop), freshly ground mixed pepper - to taste
    • 1 teaspoon red peppercorns
    • A few green parsley leaves or 2-3 strands of raspberry for decoration (optional).

    How do you proceed?

    If the marinated salmon is provided with skin, peel it. A knife with a short, thin blade, well sharpened, helps. Then cut it into small cubes and mix it with Mascarpone cheese.

    Add the cream to the composition so that you get a cream that is neither too viscous nor too fluid.

    Match the taste of salt and pepper. As salmon is salty enough, you may not put any salt in the composition.

    Arrange everything in a bowl and decorate with strips of smoked salmon, Parmesan chips (obtained using the vegetable peeler, with which you cut the chips from the large piece of cheese),

    red peppercorns, possibly green parsley leaves or short-cut onions (2 - 3 mm). Cover the bowl with cling film and let it cool for about 3-4 hours before bringing it to the table. It goes great with toast or crackers. Possibly with a little ice vodka.


    Salmon tart

    Step 1:
    Mix the flour with the salt and butter and, after a sandy mixture has been obtained, add the yolk and water. it
    mix well and then let the dough cool for an hour. Remove the dough from the cold, spread it and transfer it to the baking tray. Drill with a fork.

    Step 2:
    Cover the dough with a baking sheet over which pour a bowl of beans and bake for 10 minutes. The beans are then thrown away.

    Step 3:
    The fresh salmon is boiled with milk, left for 10 minutes, then the fish is removed and the milk is not thrown away. Transfer the boiled fish in the form with the baked dough, place the smoked salmon.

    Step 4:
    Mix eggs with sour cream and milk, dill and cheese pieces. Pour over fish. Bake the tart until nicely browned.


    Terrine with cheese and salmon

    1. Wallpaper a cake form with foil and then coat the form with the salmon fillets.

    2.Mix the rest of the ingredients and pour the cake filling. Level with a spatula and cover with salmon and, finally, with cling film.

    3. Let it cool for a few hours or, preferably, overnight, only then slice and serve.

    photo credit: © azurita & # 8211 Fotolia.com

    400 g fillets of smoked salmon

    1 tablespoon grated lemon peel

    1 tablespoon lemon juice

    10 strands of finely chopped chives (or young onion leaves)

    You may still like it.


    Smoked salmon terrine

    1. Wash the potatoes and boil them in their skins in salted water. After boiling, leave to cool, clean and cut into cubes or grate on a large grater.

    2. In a bowl, put two raw and one boiled egg yolks, the mustard and prepare the mayonnaise. If it is too hard, add a little mineral water and leave to cool for a few minutes.

    3. Meanwhile, remove the cucumbers, cut into cubes and drain the juice. Cut the fish into cubes. Then mix the diced potatoes, cucumbers, salmon, lemon juice and mayonnaise, season everything to taste with salt and pepper.

    4. Leave the salmon slices on an absorbent towel for a few minutes. Line a tray with aluminum foil, then place some of the salmon slices so that they cover the bottom and walls of the tray perfectly. Pour the previously prepared composition, press well and level, then cover everything with the rest of the salmon slices.

    5. Leave to cool for at least an hour. Garnish with greens and lemon slices.


    Video: Salmon terrine. Akis Petretzikis (August 2022).