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No-bake salmon terrine (traditional method & Thermomix)

Prep Time 30 minutes + resting time
Total Time 30 mins
Racing: , , ,
Difficulty: intermediate
Servings: 6
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.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 5 ½ gelatine sheets
  • 200 g cream cheese such as Philadelphia, St Môret, etc.
  • 70 g cream of horseradish (or according to taste – condiments section)
  • Salt
  • white pepper
  • ½ bouquet parsley
  • 2 tbsp. of cognac
  • 100 g whipped cream
  • 6 tranches smoked salmon (approximately 30 g each)
  • For the side salad :
  • 1 curly lettuce
  • 1 bouquet dill
  • 1 tsp liquid honey
  • 3 tbsp. light balsamic vinegar
  • 4 c. tablespoon oil
  • Salt
  • pepper
Instructions
  1. 1
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/terrine-de-saumon-sans-cuisson-methode-traditionnelle-thermomix/