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Salmon terrine

Salmon terrine

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Mix the cheese with the salt, pepper and lemon juice, then add the finely chopped chives and grated radish (about 1 tablespoon) and cooled gelatin.

Cut the gelatin into pieces, mix with 50 ml of water, then melt, not to boil, then leave to cool and mix with the cheese.

Take a smaller cup of coffee, put plastic wrap in it, then put 1 slice of smoked salmon or 2 depending on how big they are and place them well on the side and the edges should be over the cup (which is covered with final) put the cheese composition then give the side edges and cover well. Let cool for 2-3 hours.

When it has cooled well, remove the cups and put them in a bowl with warm water for 1-2 minutes so that we can easily remove the composition without spoiling the shape, then gently remove the foil and place it on the plate.

From these quantities you will get 4 servings, ie 4 small cups for appetizers

Decorate as you like

Salmon terrine - Recipes

for 8 people:
500 grams
salmon file
500 ml
gelatin for aspic
For marinade preparation:

100 ml dry white wine,
1 tarragon connection,
200 ml
For the preparation of the filling:
6 eggs
3 hot peppers
4 lemon
15 g green pepper
1 zucchini
& frac12 parsley link
1 asmatui connection (chalk parsley or french parsley)
1 tarragon connection

Put the terrine pot in the fridge.
Cut the salmon fillet into pieces and place on a plate.
Add the marinated ingredients and leave for 2 hours in the refrigerator.
Prepare the aspic (piftia) from the gelatin and set aside to cool, stirring occasionally.

Preparation of the filling:

Boil hard-boiled eggs, then separate the egg whites from the boiled yolks and cut into small pieces.
Peel a lemon, cut it into quarters, and then into small cubes.
Peel and chop the hot peppers, zucchini and greens.
Take a bowl, add the parsley leaves and mix with asparagus and tarragon.
Pour the marinade into a pot and bring to a boil.
Part of the filling is placed on the bottom of the terrine pot and the green pepper is added.
Cover with a small amount of aspic and then place in the refrigerator.
When the aspic hardens, put a few pieces of salmon on top of it and then season with salt and pepper.
Cover with another layer of filling, over which is added aspic, until all ingredients are used.
Put it back in the fridge and keep it for approx. 24 hours.
Serve directly at the table, cut into thick slices.

Chicken terrine with cranberries

Chicken terrine with cranberries which I propose to you today is a suitable way for the holidays that will follow and if you celebrate someone on Saint Nicholas, I think it would be a unique and delicious choice among the appetizers on the menu.

The prettier the chicken terrine is, the tastier it is, and although the appearance of the terrine makes the viewer think that it is a very complicated kind, in reality it is really easy and the total time for making the recipe that I indicated and which may seem discouragingly long (13 hours and better) does not indicate in any case a long and laborious work, but a waiting time of 12 hours, necessary for the terrine to sit well before cutting it. Finally, this terrine is a wonderful appetizer and can even successfully replace commercial sausages.

The chicken terrine recipe with cranberries will become all the more accessible as it is offered in the form of a video tutorial, available immediately below the list of ingredients, and at the end of the post you will find the preparation steps described in text format. Good luck with that!

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(5 points / total votes: 59)

Olga 6 years ago - November 29, 2011 13:30

Re: Salmon in the pan

What an appetizing color that fish has, Ioana! And what that uncle does in the video in the link is absolutely wonderful! Do you have any idea where we find crab meat in our country? I've never seen it, but it's true that I haven't searched very hard.

Ioana 6 years ago - November 29, 2011 13:39

Re: Salmon in the pan

you can find either frozen pre-cooked, or you are looking for crab meat surimi (those frozen pink sticks).

Diana 6 years ago - 29 November 2011 18:40

Re: Salmon in the pan

Aaa, you anointed my heart with this salmon. In my opinion, few things are more wonderful than a grilled salmon.

I make it a little different - I use "horseshoe" pieces and not fillets - it seems to me that they have a larger grilled surface and I like the crust they make. Plus there are many more fat fibers exposed to the melting pans.

I put high salt on it, heat the pan (grill) very very well and that's it. It leaves a lot of fat, I don't feel the need for any extra oil. It makes a wonderful crust on the outside and inside it remains juicy. Serve hot with lots of lemon and steamed vegetables. It's my favorite food.

Olga 6 years ago - November 29, 2011 9:45 p.m.

Re: Salmon in the pan

Thanks Ioana. Hmmm, I think surimi is that "imitation crab" that he says in the movie not to use (a text appears on the image at some point). I'll look for the frozen crab.
Thank you very much, once again!

Ioana 6 years ago - November 30, 2011 10:36

Re: Salmon in the pan

Diana, I had given up making fish fillets on the grill pan because it comes out good but unsightly, it breaks. but now I'm going to give it another chance, I'm going to try the sliced ​​salmon you said to see how it behaves.

Ioana 6 years ago - November 30, 2011 10:42

Re: Salmon in the pan

olga, yes, you don't really know what those sticks contain besides fish, but they are ok to taste. you realize that Gordon never touches anything like that, he cooks with the highest quality ingredients, I tried the whole pre-frozen one and it was good, sweet.

Diana 6 years ago - 30 November 2011 15:26

Re: Salmon in the pan

Ioana, you're right, it's more delicate to handle. Only with salmon do I have courage because it is a very fatty fish evenly.

But if the pan is hot enough and you turn it in time (not too early, the same principle as with the little ones, you turn it when it is not glued at all) and help with a wooden spatula, it's ok. Eventually cut the horseshoes in half, to make it easier to turn. I always do very well that way. And that crust. do all the "risk"

Laura_G 6 years ago - 13 December 2011 10:05

Re: Salmon in the pan

I love salmon! I also don't put oil when I prepare it and I don't do it at all, I leave it a little 'in the blood'. I put a sprig of rosemary and on top of the salmon fillet in the pan / stove. Very tasty! Hmm, I might as well tonight

senzed 5 years ago - 27 February 2012 17:04

Re: Salmon in the pan

Congratulations on the recipe. It's special!
I used as a garnish natural potatoes and gorgonzola sauce (so much so that I removed the garlic and added a few capers).
I found the combination very successful.
As a dish, I think it's something quite sophisticated and also easy to cook, and it goes great with a good wine.

Ioana 5 years ago - 28 February 2012 10:32

Re: Salmon in the pan

Laurentiu Aurel Mirica 5 years ago - 29 March 2012 13:08

Re: Salmon in the pan

ioana, when do you delight us with your presence in the videos? as for salmon.

Laurentiu Aurel Mirica 5 years ago - 30 March 2012 18:56

Re: Salmon in the pan

HEY, I'm waiting for an answer. Can't anyone hear me?

Ioana 5 years ago - 1 April 2012 14:44

Re: Salmon in the pan

I heard, but I have no answer now.

iuliana 4 years ago - 3 February 2013 11:55

Re: Salmon in the pan

excellent and tender but I recommend without much lemon to those customac ssibil

Praslea cel Voinic 4 years ago - 23 March 2013 10:08

Re: Salmon in the pan

We drank the horseshoe type. how long do I fry?

Ioana 4 years ago - March 23, 2013 10:12

Re: Salmon in the pan

about 2 minutes / part. if it seems thicker, you can leave it on the first part for 3 minutes.

Daniela 3 years ago - 6 December 2014 17:40

Re: Salmon in the pan

My husband accidentally bought smoked salmon. I don't like it. Can I fry it? will it be good or do I ruin it? thanks

Ioana 3 years ago - December 8, 2014 07:50

Re: Salmon in the pan

Daniela, you can use it in food. Here are the first 4 recipes with smoked salmon: [link]

Corydon 3 years ago - 16 December 2014 15:55

Re: Salmon in the pan

It's done! Now I devour it, on the computer..I'm almost done with it and I want to mention that the last 5 minutes I had a continuous orgasm: X: X: X..It's simple to do but awesome.

ioana manzat 3 years ago - 31 December 2014 13:22

Re: Salmon in the pan

salmon looks deadly. I also want to make sure that I bought a horseshoe type and I don't have sea salt, can I season it with fine normal salt? wait for response

Ioana 3 years ago - 31 December 2014 13:41

Re: Salmon in the pan

yes, put normal salt. frying time will be shorter because the slices are thinner than the fillets.

Nicoleta a year ago - 10 February 2016 17:42

Re: Salmon in the pan

Hello! I have two salmon fillets about 300 g each. About how long to fry them?

Ioana a year ago - 10 February 2016 17:50

Re: Salmon in the pan

on the first part (with the skin down) until you see on the edge that 2/3 of the thickness has turned white. then turn and fry for a few more minutes. sting with a knife in the thickest part if you don't see any pink in the center it's ready.
In general, you can follow the times given in this recipe, but the visual clues I told you about are the safest.

Mediterranean style salmon ingredient:

  • 4 pieces of salmon fillets, also with skin, of about 160-180 grams each
  • 1 teaspoon dried dill
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 2 tablespoons of preserved capers, drained of liquid
  • 1 knife tip of ground cumin
  • 1 knife tip of ground coriander
  • 1 knife tip of ground pepper
  • 2 large cloves of garlic
  • lemon peel to taste
  • 60 ml. of extra virgin olive oil
  • juice from 1 large lemon or 2 smaller ones

Preparing salmon in Mediterranean style

Chop the finely chopped garlic, chop the capers (just so they are not whole), mix with salt, pepper, cumin and ground coriander, grated lemon peel and salt. Add the lemon juice and mix well, then add the olive oil. Stir the sauce well. Place the salmon fillets in a bowl and pour the sauce over them, turning them on all sides:

Cover the dish with a lid or foil and refrigerate for 2 hours. After this time, heat a non-stick pan well and place the salmon fillets, skin down:

After 6 minutes, return the salmon:

Keep in the pan for another 4 minutes, depending on the thickness of the fillets, until it is well done and nicely browned, then remove and keep warm, covered, until serving:

Serve with your favorite garnish (I chose my crispy baked zucchini), covering the fillets with the remaining caper sauce:

Baked salmon terrine is a simple and easy to prepare appetizer that can sit on the table for the holidays or the New Year. It is a special, tasty, beautifully presented appetizer. It does not need complicated presentations and plating. I chose to decorate salmon roe with caviar, dill leaves and a thin slice of lemon.

On the plate, next to the terrine slices, there can be some lettuce leaves. They go very well together. My plate was narrow and did not allow me such an arrangement. You can also use olive slices, capers or microplants as decoration. Use what you have at hand, depending on your imagination.

Terrine with salmon in the oven is the appetizer I will prepare for New Year's Eve. If you take superstitions into account, well, it is said that it is good to have fish on the table on the night between the years to slip through trouble in the coming year as the fish slides into the water.

In that terrine of salmon in the oven I used both fresh salmon and smoked salmon.

I have a lot of salmon recipes on the blog. You can see them all in one post, here. All the recipes prepared by me with fish are gathered in a collection of approx. 150 recipes and you can see them in this post. Recipe of terrine of salmon in the oven will enter the category of appetizers and I am sure it will be a recipe appreciated by many people who love this type of fish.

Salmon is loved by many for its taste, but also for its benefits on the body. It is considered one of the best fish for our diet, with a high amount of vitamins, minerals and Omega 3 fatty acids (considered essential for our body). Consumption of salmon helps balance the amount of Omega 6 acids reducing the risk of heart disease, helps the circulatory system, reduces inflammation in the body and is recommended in diets for weight loss.

The fish must be bought from reputable stores, so I always choose to buy it from Selgros.

To prepare the salmon terrine in the oven you will not waste much time with the preparation steps. In a maximum of 10 minutes it can be put in the oven, and in 60 minutes it is ready.

All you need is patience to cool down. It would be best to stay in the fridge overnight.

If you want to prepare it for the holidays, New Year's table or other events you can do it even 2 days in advance. It must be covered with food foil so that it does not catch another smell in the refrigerator.

Now I will list the ingredients and how to prepare the terrine with salmon and I wish you more cooking.


600 g salmon fillets (weighed without skin and fat)

250 ml cooking cream

1/2 teaspoon freshly ground pepper

1 teaspoon sweet paprika

1 teaspoon grated dry chopped dill or 1/2 bunch of freshly chopped dill

1 teaspoon freshly chopped chives

2 teaspoons capers in brine

For starters I put 2 l of water to boil and I started the electric oven on ventilation at 180 ° C (baking program both top and bottom).

I went to the fish and cleaned it of the skin and some bones left in the piece of fillets, then I cut it into large cubes. I kept 50 g of salmon which I cut into smaller cubes. From this moment I was able to prepare the composition for the terrine.

I put the cream for cooking in a vertical mixer, I added eggs, salt, freshly ground pepper, then I put the big pieces of salmon.

I mixed everything until I got a homogeneous consistency, then I added chopped chives, dill, paprika (for color) and preserved pieces of salmon. I mixed with a spoon until the composition was homogenous. At this point the salmon terrine can be put in baking form, so I put half of it in a silicone form.

I cut the smoked salmon into strips, arranged them in shape, over the mixture with salmon, eggs and sour cream, then sprinkled a few capers in brine. I poured the rest of the composition with salmon in the form.

At this point I poured hot water into a tray larger than the silicon form, then carefully placed the silicone form in the water. I covered the form that contained the terrine with foil, trying not to let it stick to the terrine and I put the tray in the oven.

I baked salmon terrine for 40 minutes covered, then another 20 minutes without foil. It stuck a little to my terrine, but it didn't break because I peeled it off with great care. I consoled myself with the fact that anyway this small defect will be at the bottom and will not be noticed.

It was very, very good! I'll do it again soon.

I invite you to follow me on You Tube as well.

Salmon tart if avocado

1. Finely chop the salmon and mix well with finely chopped dill and lemon juice to taste.
2. Let it cool and, in the meantime, cut the avocado in half, turn the two halves counterclockwise, remove the seeds and then the pulp.
3. Put the avocado pulp, yogurt, mayonnaise, mustard, salt in the mixer and mix not very finely.
4. Place metal circles on the plates and first put a biscuit or cut bread and then put a first layer of salmon, then avocado and salmon again. Let it cool for 10 minutes and serve with lemon on top.

Grandma advises you!

1. Sprinkle the avocado pulp with a little lemon juice, before mixing it in the food processor, to keep it fresh.
2. Use goat yogurt or a fatter yogurt for this preparation, because it will get a finer taste.
3. For a special flavor, you can use a few grams of smoked salmon, which you combine with canned salmon.

I cut the pepper into small pieces and put it in a bowl with a little water, without boiling, so that the juice comes out a little (and doesn't make my cream red).

I drained the peppers well. I mixed Philadelphia with dill, a little grated onion, salt, pepper, thyme, I added peppers.

I soaked and dissolved the gelatin according to the instructions on the envelope and added it to the cream cheese - I mixed it well.

In a cake tray I put transparent foil, then a layer of slices of telemea, cream cheese with peppers and then a layer of telemea.

I covered it with plastic wrap, I pressed a little to place the cheeses well and I put it in the fridge for 3 hours.

It is made very quickly, it is very good in taste and aesthetically good.
Good appetite!

Smoked salmon terrine

1. Wash the potatoes and boil them in their skins in salted water. After boiling, leave to cool, clean and cut into cubes or grate on a large grater.

2. In a bowl, put two raw and one boiled egg yolks, the mustard and prepare the mayonnaise. If it is too hard, add a little mineral water and leave to cool for a few minutes.

3. Meanwhile, remove the cucumbers, cut into cubes and drain the juice. Cut the fish into cubes. Then mix the diced potatoes, cucumbers, salmon, lemon juice and mayonnaise, match everything to taste with salt and pepper.

4. Leave the salmon slices on an absorbent towel for a few minutes. Line a tray with aluminum foil, then place some of the salmon slices so that they cover the bottom and walls of the tray perfectly. Pour the previously prepared composition, press well and level, then cover everything with the rest of the salmon slices.

5. Leave to cool for at least an hour. Garnish with greens and lemon slices.

Video: Delicious KUDU u0026 DUCK terrine by Chef Hutchinson at Kariega Settlers Drift, South Africa (August 2022).