Potato And Salmon Terrine Recipe

Name: Potato And Salmon Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lbs medium sized potatoes such as red or Yukon Gold; 3/4 cup sour cream; 3 medium eggs, beaten; None None pinch of grated nutmeg; 14 oz smoked salmon slices; 2 tbsp fresh chopped dill, plus extra to garnish; 1 None English cucumber, cut into long thin strips with a vegetable peeler; 1 None onion, peeled and finely chopped; 3-4 tbsp white wine vinegar; 4 tbsp sunflower oil; 5 tbsp creme fraiche; None None lemon slices, to garnish

Servings: persons

1 3/4 lbs medium sized potatoes such as red or Yukon Gold
3/4 cup sour cream
3 medium eggs, beaten
None None pinch of grated nutmeg
14 oz smoked salmon slices
2 tbsp fresh chopped dill, plus extra to garnish
1 None English cucumber, cut into long thin strips with a vegetable peeler
1 None onion, peeled and finely chopped
3-4 tbsp white wine vinegar
4 tbsp sunflower oil
5 tbsp creme fraiche
None None lemon slices, to garnish

1
Boil the potatoes in large pan of salted water for about 20 mins until just tender. Drain well and leave until cool enough to handle then peel off the skins and cut into thin slices. Beat together the sour cream, eggs and nutmeg and season with salt and freshly ground black pepper. Preheat the oven to 350u00b0F.
2
Butter a 4 cup loaf pan and spread a little of the sour cream mixture on the base. Top with 2-3 layers of potato slices then a layer of smoked salmon and sprinkle with some of the chopped dill. Repeat the layers, spooning some of the sour cream mixture between each layer and lightly season. Finish with a layer of potatoes and pour over any remaining sour cream mixture. Dot with the butter. Cover and bake in the preheated oven for 40-45 mins, uncovering for the last 15 mins.
3
For the cucumber salad, place the cucumber strips in a bowl and sprinkle over 1/2 tsp salt and leave for 30 mins to soften. Place the onion, vinegar, remaining chopped dill and some freshly ground black pepper in a bowl. Drain the cucumber and add to the bowl with the oil and leave for 10 mins.
4
Serve the warm terrine in thick slices with the cucumber salad and creme fraiche. Garnish with lemon slices, chopped dill and some whole pieces of dill.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 lbs medium sized potatoes such as red or Yukon Gold, 3/4 cup sour cream, 3 medium eggs, beaten, None None pinch of grated nutmeg, and more.

Yes, Potato And Salmon Terrine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato And Salmon Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions