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If you're looking for an elegant, stress-free buffet prepared in advance... I've already imagined it for you.
And if you prefer dinner served at the table, I also offer other complete menus.
No-bake salmon terrine (traditional method & Thermomix)
Description
What a little beauty! This smoked salmon terrine is one of my favourite recipes when I have guests. It's simple to make, elegant, economical, and best of all, it can be prepared in advance – perfect for avoiding last-minute stress. As an added bonus, it freezes very well and remains just as delicious. Served on a bed of fresh salad with a light dressing, it makes an impressive starter that requires no cooking.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Prepare the moulds: line 6 small cups (or one mould) with cling film.
2. Soften the gelatine: soak 4 sheets of gelatine on one side, and 1½ sheets separately, in cold water.
3. Prepare the base: mix the cream cheese with the horseradish and season. Set aside 75 g of this mixture.
4. Blanch the parsley: immerse the leaves in boiling salted water for 1 minute, then drain.
5. Add the gelatine: heat the cognac and dissolve the 4 gelatine leaves in it. Mix with a spoonful of cream cheese, then add to the rest.
6. Add the whipped cream: whip the cream and gently fold it into the mixture.
7. Assemble the terrines: line the moulds with salmon, leaving the edges hanging over. Pour in half of the mousse, then refrigerate.
8. Prepare the green layer: blend the drained parsley with the 75 g of cream cheese set aside earlier. Heat 2 tablespoons of this mixture and dissolve the 1½ sheets of gelatine in it. Spread the green mixture over the salmon mousse. Refrigerate again.
9. Finish the terrines: after 20 minutes, cover with the remaining mousse, smooth and fold the salmon slices over the top. Leave to set overnight in the refrigerator.
10. Prepare the salad: mix the chopped dill with the honey, vinegar and oil. Season. Serve the terrine on a bed of salad and drizzle with a little dressing.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Soak the gelatine as described above.
2. Place the cream cheese, horseradish, salt and pepper in the bowl: 5 seconds/speed 5. Set aside 75 g.
3. Blanch the parsley for 1 minute in boiling water, then drain.
4. Heat the cognac and 4 gelatine leaves: 1 min 40 secs / 45°C / speed 2. Add to the cream cheese mixture.
5. Whip the cream: speed 3.5, then gently fold it in.
6. Blend the parsley with the 75 g of cream cheese set aside: 20 seconds/speed 8. Heat 2 tablespoons of this mixture with 1½ gelatine leaves: 1 minute/45°C/speed 2. Spread over the salmon mousse.
7. Assemble as in the traditional method and leave to rest in a cool place.
