This Salmon and Asparagus Terrine is an elegant, light, and flavorful dish perfect for a festive occasion or as a refined appetizer for a special dinner. Layers of delicate, flaky salmon are paired with vibrant, tender asparagus and bound together in a creamy, herb-infused mousse. The result is a beautiful terrine that is as pleasing to the eye as it is to the palate, offering a harmonious blend of fresh, savory flavors. It’s a perfect way to showcase the delicate taste of salmon while incorporating the crispness of seasonal vegetables.
Ingredients:
- For the Terrine:
- 1.5 pounds (700g) fresh salmon fillet, skin removed and bones checked
- 1/2 cup heavy cream
- 1/4 cup crème fraîche or sour cream
- 2 large eggs
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for greasing the pan)
- For the Asparagus:
- 1 bunch of fresh asparagus (about 10-12 spears)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For Garnish (optional):
- Fresh dill sprigs
- Lemon slices
- Caviar or crème fraîche (optional, for an extra touch of luxury)
Instructions:
- Prepare the Asparagus:
- Trim the tough ends of the asparagus and cut the spears into 2-3 inch pieces. You will need enough asparagus pieces to create a layer in your terrine.
- Heat a small amount of olive oil in a skillet over medium heat and sauté the asparagus pieces for 3-5 minutes, just until tender but still vibrant green. Season with a pinch of salt and pepper, then set aside to cool.
- Prepare the Salmon Mixture:
- Preheat your oven to 325°F (160°C). Grease a terrine pan or loaf pan with olive oil and line it with parchment paper for easy removal.
- In a food processor, combine the fresh salmon fillet (cut into chunks), heavy cream, crème fraîche (or sour cream), eggs, chopped dill, lemon juice, salt, and pepper. Pulse until smooth and creamy, but still with some texture. The mixture should have the consistency of a thick mousse.
- Assemble the Terrine:
- Pour a small amount of the salmon mousse into the bottom of the prepared pan, smoothing it out to create an even layer.
- Add a layer of sautéed asparagus pieces over the mousse, gently pressing them down so they stay in place.
- Add another layer of salmon mousse over the asparagus, smoothing it out to cover completely.
- Repeat the layering process, alternating between the salmon mousse and asparagus, until all the ingredients are used up. Finish with a final layer of the salmon mousse.
- Bake the Terrine:
- Cover the terrine with foil and place it in a larger baking dish. Pour hot water into the larger dish to create a water bath (about halfway up the sides of the terrine pan).
- Bake for 40-45 minutes, or until the terrine is firm to the touch and a knife inserted into the center comes out clean. If the terrine is still wobbly, continue baking for an additional 10-15 minutes.
- Cool and Set:
- Once cooked, remove the terrine from the oven and let it cool in the water bath for about 10 minutes. Then, remove the terrine from the water and let it cool to room temperature.
- Refrigerate the terrine for at least 2 hours, preferably overnight, to allow the flavors to meld and the terrine to firm up.
- Serve:
- To serve, carefully remove the terrine from the pan by lifting it using the parchment paper. Slice into thick slices, garnishing with fresh dill sprigs, lemon slices, and optional toppings such as caviar or a dollop of crème fraîche for an extra touch of elegance.
Tips:
- Using Smoked Salmon: For an added layer of flavor, you can include a few slices of smoked salmon between the layers of the terrine, giving it a slightly smoky, savory undertone.
- Texture: If you prefer a smoother texture, you can process the salmon mousse until it’s completely smooth. For a more rustic feel, leave it with a little texture.
- Make Ahead: This terrine can be made a day or two in advance and kept in the fridge. It actually improves in flavor as it rests, and the firm texture makes it easy to slice neatly.
- Asparagus Alternatives: If asparagus is out of season, try using blanched green beans or roasted leeks for a similar vibrant contrast.
Salmon and Asparagus Terrine is a showstopping dish that combines the delicate richness of salmon with the lightness of asparagus, creating a balanced, flavorful experience. Its beautiful presentation and smooth texture make it ideal for elegant gatherings, holiday meals, or as a luxurious starter for any special occasion. Enjoy the freshness of the sea paired with the earthiness of spring vegetables in this delicious and refined terrine.
