In this salmon terrine recipe, salmon, butter, Dijon mustard, and fresh tarragon are just some of what make a traditional French fare so delicious. This no-bake version is more like a spread, which is perfect for casual parties, and you can make it in any kind of crock or bowl. Pair it with toasted baguette slices for an appetizer or eat it as a salad.
Ingredients
- water: 5 cups
- salt: 2 tsp
- fresh salmon fillet: 1 piece (12 ounce)
- ounces smoked salmon: 8 piece (chopped)
- green onion: 0.33333 cup (chopped)
- fresh parsley: 2 Tbsp (chopped)
- fresh tarragon: 1 tsp (to taste, chopped)
- butter: 7 Tbsp (softened)
- mayonnaise: 0.5 cup
- Dijon mustard: 1 Tbsp
- lemon juice: 1 Tbsp (to taste, fresh)
- black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
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Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
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Cover and chill 3 hours. Serve with toasted baguette slices or crackers.
