Salmon Tarragon Terrine

    9 hours 40 minutes

    This terrine makes a delicious starter for a dinner party and it doesn't require much salmon. Serve with a herb salad.

    7 people made this

    Serves: 6 

    • 20g butter, melted
    • 200g salmon fillet, cut into chunks
    • 4 eggs
    • 1 cup full-cream milk
    • pinch of mixed spice
    • 1 tablespoon brandy
    • dash of Tabasco
    • 2 teaspoons chopped fresh tarragon
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground white pepper
    • Tarragon sauce
    • 200ml cream, chilled
    • pinch of salt
    • 1 teaspoon lemon juice
    • 1 teaspoon chopped fresh tarragon
    • To serve
    • leafy herb salad
    • small sprigs of fresh tarragon to garnish

    Preparation:20min  ›  Cook:50min  ›  Extra time:8hours30min  ›  Ready in:9hours40min 

    1. Preheat the oven to 160 degrees C. Thoroughly grease a 750ml loaf tin with the melted butter.
    2. Put the salmon in a blender or food processor with the eggs, milk, mixed spice, brandy, Tabasco and chopped tarragon. Blend well, then season with the salt and pepper.
    3. Pour the mixture into the loaf tin, cover with buttered foil and place in a baking dish. Pour sufficient boiling water into the dish to come about halfway up the sides of the loaf tin. Bake for 40–50 minutes until set. To test if it is ready, insert the point of a knife and it should come out clean. Leave to cool in the tin, then refrigerate overnight.
    4. Remove the terrine from the fridge 30 minutes before serving so that it isn't too cold. Just before serving, prepare the sauce. Add a pinch of salt to the cream and beat until thick. Blend in the lemon juice and tarragon.
    5. Carefully run the blade of a knife all around the inside of the tin, then turn the terrine out onto a long platter, so that it comes out cleanly. Slice and arrange on individual plates. Place a small spoonful of sauce on each slice, then offer the remaining sauce in a separate dish. Serve with salad leaves and garnish with tarragon sprigs.

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    Made this up in individual pots and it was a hit  -  07 Dec 2008