Smoked Sockeye Salmon Terrine Recipe

Inspired by Blue Water Cafe

Time30m

Serves4

Watercress, green apple, pumpernickel, dill, horseradish whipped ricotta

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Ingredients

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Terrine

10.6 oz (300 grams) smoked sockeye salmon

3 1/2 oz (100 grams) watercress

1 whole green apple

2 tablespoons dill (fresh, chopped)

3 sheets gelatin sheets

7.05 oz (200 grams) Cream cheese

2 tablespoons horseradish (prepared)

1 teaspoon Celtic sea salt

1 teaspoon black pepper (freshly ground)

Serving

4 slices pumpernickel bread

Method

Preparation of Terrine

Prepare Gelatin

Soak the gelatin sheets in cold water for about 5 minutes until softened. Then, gently melt them in a small saucepan over low heat. Remove from heat and let cool slightly.

Blend Ingredients

In a food processor, combine the smoked sockeye salmon, cream cheese, horseradish, dill, salt, and black pepper. Blend until smooth.

Incorporate Gelatin

Slowly add the melted gelatin to the salmon mixture while blending until fully incorporated.

Layering

Line a terrine mold or loaf pan with plastic wrap. Pour half of the salmon mixture into the mold, then layer in the watercress and thinly sliced green apple. Pour the remaining salmon mixture on top and smooth the surface.

Chill

Cover the terrine with plastic wrap and refrigerate for at least 4 hours or overnight until set.

Serving

Prepare to Serve

Once the terrine is set, carefully remove it from the mold by lifting the plastic wrap. Slice into portions.

Plate

Serve the smoked sockeye salmon terrine on a plate with slices of pumpernickel bread on the side. Garnish with additional dill and apple slices if desired.