Salmon terrine
Description
For the terrine, I used a square mold measuring 15/15 centimeters. The cheese mixture should be packed into the mold quite firmly so that the appetizer is dense and slices well afterward. Serve the terrine chilled; eat it drizzled with lemon juice. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Line a rectangular mold with plastic wrap and arrange thin slices of salmon on the bottom and sides of the mold, overlapping them.
- 2
Step 2
Mince the remaining salmon with a knife, then transfer to a blender. Grind into mince.
- 3
Step 3
Then add cream cheese to the salmon and stir in the chopped parsley. Mix everything until smooth.
- 4
Step 4
Place the cheese paste into the mold with the salmon and press down lightly. Fold over any remaining salmon tips. Cover everything with plastic wrap.
- 5
Step 5
Chill the terrine in the refrigerator for 4–6 hours, then remove it from the plastic wrap.
- 6
Step 6
Cut our beautiful fish appetizer into pieces and serve at the table, garnished with lemon wedges.