Salmon, butter, Dijon mustard, and fresh tarragon are just a few of the ingredients that make this salmon terrine recipe such a mouthwatering example of traditional French cuisine. This version, which requires no baking and can be prepared in any crock or bowl, is more akin to a spread and is ideal for informal gatherings. Eat it as a salad or serve it as an appetizer with toasted baguette slices.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs 10 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 12 |
Ingredients
- 5 cups water
- 2 teaspoons salt
- 1 (12 ounce) fresh salmon fillet
- 8 ounces smoked salmon, chopped
- ⅓ cup chopped green onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh tarragon, or to taste
- 7 tablespoons butter, softened
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice, or to taste
- ½ teaspoon black pepper
Instructions
- 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.
- 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.
- Cover and chill 3 hours. Serve with toasted baguette slices or crackers.
- This can be made up to one day ahead. We liked the flavor and texture best at room temperature.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 0 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 687 mg |
| Sugars | 0 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for an appetizer to have at Christmas dinner. I made it the day before and placed it in the refrigerator. I put it on a serving platter with an assortment of crackers about 2 hours before guests arrived. Rave reviews! The fresh tarragon is one of the secrets to the success of this dish. I can’t wait to make it again because I barely got to have any myself!
I made this for 6 French tourists who licked the serving bowls clean. If you are serving it for 12, make another appetizer because this is definitely not enough for 12 as it is sooo good. I did as the footnotes suggested and made it the day before and served it at cool room temperature of about 60°. I also served it with 1″ baguettes that were untoasted along with crackers and toasted baguettes. The untoasted baguettes where the most popular to serve with the salmon.
I made this for 6 French tourists who licked the serving bowls clean. If you are serving it for 12, make another appetizer because this is definitely not enough for 12 as it is sooo good. I did as the footnotes suggested and made it the day before and served it at cool room temperature of about 60°. I also served it with 1″ baguettes that were untoasted along with crackers and toasted baguettes. The untoasted baguettes where the most popular to serve with the salmon.
It was a bit runny so I strained it in cheesecloth before serving. I also warmed it for a minute in the microwave to bring out all the flavours. Everyone loved it!
Went with all smoked Salmon. Everyone’s reactions got one person that does not like any fish to try it and he had a second crisp. That’s a food compliment if their ever was one.
Delicious! I had some leftover grilled salmon and looked for a recipe or spread to use it up. This ended up as an excellent spread and even more flavorful the next day. Easy to make and I minimized the tarragon (used dry) and of course, didn’t poach any extra salmon. Looking forward to sharing with my friends and neighbors.
Very easy to make. It was a great appetizer for a party. I omitted the butter trying to lower the fat content and still tasted amazing. Everyone at the party liked it. I used only fresh salmon (broiled, then cooled).
I added a quarter teaspoon of old bay seasoning. Next time I might even make it a half teaspoon. But I will definitely be making it again. Great recipe!
Incredible! A friend made this about a month ago and it was the first thing devoured at our lunch party. She made it again for a party I had and again, it was nearly the first thing gone (we hid some for later). It’s great as an app, as a “dip” with bread/crackers, as breakfast on bagels or toast or on a salad (good luck saving any). Now that I have this recipe, this will be in heavy rotation. Thanks!
This seems almost infinitely variable, as long as you mix fresh with smoked salmon and toss with oil, and don’t overwhelm the subtle taste of the fresh salmon. So, poach the salmon with dill and whole peppercorns, or bake, or grill. Oil can be olive oil or mayonnaise. Then some kind of mild onion: chopped green onion, finely chopped Vidalia, shaved or chopped shallots. Here you could stop, or add chopped fresh parsley, cilantro, tarragon, etc. Perhaps something piquant liked chopped dill pickle, mild capers…And put on French bread, or salad.
Great as appetizer or simple lunch