{Day 17} Smoked salmon and goat’s cheese terrine

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The following smoked salmon terrine recipe is actually my Mum’s.

Eversince turning pescetarian a few years back she has been experimenting with all kinds of fish dishes. When I told her I had been invited to take part in the Royal Selangor Get Your Jelly On challenge, she suggested I make one of her favourite Summer appetisers, the chilled smoked salmon terrine. Considering I am somewhat of a smoked salmon fan, I decided to give it a go.

While the terrine is easy to make – takes only 4 ingredients, it is big on flavour from the smoked salmon and the already herbed goat’s cheese. Mum usually layers the goat’s cheese with slices of fire-roasted capsicum in her version, but I decided it would be easier to turn the filling into a dip of sorts. Much easier to handle as finger food at a party and much more a of a tasty flavour burst when the capsicum is mixed in with the cheese. And it looks stunning once turned out of the jelly mould.

Leftovers are great on sandwhiches, grilled toast or dolloped onto pasta.

Giveaways:

To win an Olympus VG-110 camera: comment on any of the 30 Royal Selangor Get Your Jelly On challenge posts on my blog – multiple entries allowed. Camera giveaway is open worldwide! Entries close October 30, midnight AEST. Winner(s) will be announced on the blog on October 31.

To win the Cuisinart ice cream maker: enter here.

Makes 1 cone

Smoked salmon and goat’s cheese terrine

The recipe calls for herbed goat’s cheese – some of the French brands make a Boursin-style chevre which is great. If you can’t get that, opt for a plain variety and add a good tablespoon in total of freshly chopped chives, basil, dill and oregano.

For the terrine:

  • 4 large slices of smoked salmon (about 50g)
  • 80g herbed goat’s cheese (see note above for plain goat’s cheese)
  • 100g fire-roasted capsicum in oil
  • Oil spray

To serve:

  • pepper and crackers

To make the terrine: spray the mould with some oil spray. Layer the walls with smoked salmon, ensuring that the slices overlap slightly.

Chop the capsicum into a fine dice and place in a bowl. Add goat’s cheese and mash up with a fork until it forms a paste.

Spoon the paste into the smoked salmon lined mould, enclose the overhanging pieces and place in the freezer for 10 minutes to set.

To serve: unmould, sprinkle with some freshly ground black pepper and serve with crackers or French-style dipping croutons.

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Comments:

30 Responses to {Day 17} Smoked salmon and goat’s cheese terrine

  1. Sharni says:

    What a great flavour combination. So simple yet sooo pretty! I’m going to order one of those moulds – you have proven beyond doubt that they are a great thing to have in the home, not just the kitchen!

  2. Nic says:

    a few ingredients often make the best meals. This is just beautiful and looks so delicate with the ss ‘skin’.

  3. Nice, I have never tried smoked salmon with goats cheese but it should be awesome of course. Have tried with cream cheese, sour cream etc and its great. I was trying to imagine how big the mould is but it does not seem to be very large, which is good.

  4. I have got to say that just over half way in to the challenge I’m astonished and delighted by the amazing variety of recipes you’ve created for this admittedly beautiful mould! This is turning into a real page turner – I just can’t wait to see what you come up with next! And I have a sneaking suspicion that the best is yet to come! Please, keep up the good work…

  5. Mila says:

    I think I’d like to take place in this challenge, this looks so so yummy. I love love love smoked salmon.

  6. Minimum ingredients and big on taste, what is there not to like? Love the height the mould gives it, gorgeous for entertaining.

  7. Two of my absolute favorite ingredients, Martyna. Looks delicious. Love how crafty you’re getting with these cone-shaped presentations :)

    Plus, is it bad that I strategize my party foods based on their ability to be served with mini toasts? Ha.

  8. Anne S says:

    You cotinue to amaze me with some of the simplest but best sounding dishes out of all the participants. DElicious.

  9. Tammy says:

    I get home late on Mondays, this will be my supper less the gorgeous cone shape. I might ask my other half to get me a set for Christmas…

  10. rsmacaalay says:

    Wow I so wanna win this :) Again another amazing post as always

  11. This is truly summer on a plate. We love smoked salmon too, especially with cheese and those crispy crackers!

  12. was about to say my mum would love this…. then i realised it was goats cheese (she says it smells & tastes of goat) but i might suggest it as a starter for out firework night dinner using plain cream cheese.

  13. Are you having dreams about cones yet? You are so very creative. Looking forward to your next post. Take care

  14. Whatever with Salmon…I love it and this one look so delicious..Im hungry now!!!

  15. Janine says:

    gosh looks super cute with those cute tiny toasts at the side!

  16. Sissi says:

    Goat cheese is my addiction, especially the fresh one. I always have it in my fridge, combine it every now and then with different ingredients and still am amazed how versatile it is. Your terrine – or rather your mum’s terrine 😉 – looks fabulous! I have never had goat cheese with smoked salmon, but can imagine how good it tastes, especially with the wild salmon…

  17. TC says:

    looks great!

  18. mycookinghut says:

    Delicious looking terrine!

  19. jasmine1485 says:

    What a nice idea for a party, the combination of something soft and creamy with smoked salmon always works beautifully :)

  20. oh yum, really liking the addition of the capsicum

  21. Amber says:

    Very pretty presentation, love the brightness and color that the Salmon adds to the dish!

  22. Can’t go with the combination – smoked salmon and goat cheese. The presentation is wonderful, and the colors really pop.

  23. Ming says:

    Easy recipe but looks beautiful and yummy.

  24. Sharn says:

    Definitely another recipe I’m trying! Such luscious ingredients.

 

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