Mini salmon terrines and getaway strategies
It’s starting to be tricky to escape in the car alone; Motoring is Hugo’s absolute favourite. He prefers the front seat and I have, in the past, resorted to belting him in rather than take on the chore of coaxing him out of the car. Naturally, he takes it very badly if I kick him out. If, on the other hand, I leave him in the car and need to stop off somewhere, he presses on the horn with his chest if he feels I’ve ‘abandoned’ him for too long. He also dribbles on the seat. So it’s a toss-up between his being put-out and potentially depressed at being ditched, and my being mortally embarrassed by a high-maintenance, disruptive dog and wet front seat. I’m spoilt for choice.
This salmon terrine is an attempt to recreate a dish we had in our hotel in the Pyrenees this winter, as requested by Léo. It is, according to him, ‘quite edible’; Praise indeed. 🙂
Ingredients (makes 6 mini terrines)
2 salmon filets (250g)
juice of half a lemon
25g butter
150ml cream
1 clove garlic, crushed
1 shallot, chopped
½ teaspoon ginger, freshly grated
1 bay leaf
1 tablespoon Pastis
sea salt and freshly ground black pepper
1 teaspoon paprika
4 tablespoons of diced cucumber
4 leaves of fresh mint
2g Agar-Agar powder
Place the salmon filets steeped in lemon juice in a frying pan and add the butter and cream. Bring to a gentle simmer and add all the other ingredients with the exception of the Agar-Agar, cucumber and mint leaves. Simmer for about 10 minutes, until the salmon is cooked through and the liquid partly evaporated. Once cooked, add the mint leaves, blend briefly in a food processor and set aside. Dissolve the Agar-Agar in a small amount of water and bring to the boil (according to the instructions on the packet). Once boiled, mix into the salmon with the diced cucumber and distribute the mixture into moulds (I used silicon muffin moulds). Compact the mixture well. Refrigerate for at least a couple of hours and serve chilled.
30 Comments
apuginthekitchen
It’s been a long time since I’ve had salmon mousse, I love your recipe, it’s simple and sounds delicious. Hugo is quite the dog about town!
The Healthy Epicurean
It’s soooo simple but really fragrant and quite rich. Hugo is a total dude 🙂
apuginthekitchen
Lol!! I totally agree. Going to give your salmon terrines a go, what do you think about sour cream or creme fraiche and dill in them?
The Healthy Epicurean
I would definitely have used dill if I’d had some – it would easily replace the Pastis. Sour cream would work well I’m sure as would creme fraiche. Actually you’ve just reminded me, I added chopped cucumber too which added a bit of texture. Must go back and add it now 😉 Let me know what you think if you make them…
apuginthekitchen
I also thought of cucumber, one of my favorites is poaches salmon with a sour cream, cucumber dill sauce, this is brilliant as a terrine, I love it!
The Healthy Epicurean
Let me know your variations – I’m sure you’ll come up with something divine. It makes a great starter for a summer dinner party…
apuginthekitchen
It really does, I am going to make it to take to my friend whose husband passed away on Friday. She and her children love salmon and this would be a lovely no fuss meal for them to eat during this very difficult time,
The Healthy Epicurean
That’s a lovely idea and they’re quite sturdy once they’ve cooled so will transport very well…
apuginthekitchen
I am making it today, don’t have agar agar but do have gelatin, would it be the same amount, do you know?
The Healthy Epicurean
Can you believe that I’ve never used gelatine so I’ve no idea how that would work. Hang on and I’ll try to find out…
apuginthekitchen
Ha! I have never used agar agar. Also looking, while salmon filets are defrosting,
The Healthy Epicurean
I’ve just checked and apparently it is the equivalent amount…
apuginthekitchen
Great, it will set overnight, and after the funeral tomorrow I will bring it over. This recipe is perfect I was wracking my brain trying to think what to bring, Thank you.
The Healthy Epicurean
You’re welcome and I’m sorry to hear about your friend’s husband. How sad 🙁
apuginthekitchen
Thank you, it’s very sad he was my friend also and I am still in shock, Only 48 yrs old.
The Healthy Epicurean
Far too young (that’s my age) 🙁
apuginthekitchen
Way too young. I am working on the terrines
apuginthekitchen
I made the terrines today, they are setting overnight in my silicone muffin tins, It came out perfectly, I omitted the garlic and ginger, added sour cream, lots of dill and the cucumber, I think the gelatin will set it nicely. It’s tastes heavenly, I have been looking for a good salmon mousse recipe now I have one, Thank you so much for a great recipe.
The Healthy Epicurean
I’m so glad you they turned out well. Maybe consider agar-agar next time? – it’s a far healthier option than gelatine. I hope the funeral goes OK…
apuginthekitchen
They turned out beautifully, I had one it’s delicious. I delivered them to my friend and she was very appreciative, I wish she would eat, maybe she will later. It was a beautiful service but so so sad.
The Healthy Epicurean
I’m so glad to hear they turned out well and that you liked them. Also that the service went well… 🙁
Chez Foti
Looking very yummy to me, love a salmon mouse and haven’t had one either in ages…can’t even remember when! Gorgeous pic, as ever. I used to take Freddy, our furry first born, with me everywhere in the car and he’d happily take the passenger seat but would embarrassingly bark at any pedestrians when the car stopped at lights or jams (which in London was pretty frequent). Now we have two dogs and two kids he doesn’t get to go out much anymore!
The Healthy Epicurean
Thank you! And poor Freddy not getting to travel anymore. Hugo likes the car far more than Léo does… At least Léo doesn’t bark or dribble though 🙂
Cowboys and Crossbones
This sounds so delicious but I’m inviting you over to my place to make it. I will watch you and provide you with copious amounts of whatever liquid you desire!
The Healthy Epicurean
OK. It’s a deal 😉
Joyce Rebecca Nichols
Sounds great but I need a dairy free version so I will try to figure that out this weekend.
The Healthy Epicurean
Substituting with coconut milk (instead of the cream) and olive oil and coconut oil (instead of the butter) compliments the garlic and ginger quite well if you like that?
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annelifaiers
Love the addition of Pastis – bet that is really good in it 🙂 Love Agar Agar so much better than gelatine. Very pretty Fiona xx
The Healthy Epicurean
Thank you Anneli 🙂 Agar Agar is great and also has amazing health benefits.