Double Salmon Terrine
Home Cookin Chapter: Appetizers
Double Salmon Terrine
=====================
2 cans (7ounce/213g) salmon, drained
1/2 pound smoked salmon, diced
2 tablespoons chopped fresh parsley
3 green onions, chopped
1 teaspoon dried tarragon
1/2 cup butter, softened
1/2 mayonnaise
1 tablespoon each dijon mustard and lemon juice
1/2 teaspoon pepper
.
Flake salmon, discarding skin and bones. In bowl, gently combine flaked
and smoked salmon, parsley, onion and tarragon.
In a separate bowl, beat together butter, mayonnaise, mustard, lemon
juice and pepper. Add salmon mixture and gently combine.
Line 8 x4 in (1.5L) loaf pan with plastic wrap; spoon in salmon mixture
and cover with plastic wrap. Refrigerated for about 3 hours or until
firm. (Terrine can be refrigerated for up to 5 days or frozen for up to
one month.) Unmould and serve in slices.
Servings: 15
Exported from Home Cookin 5.4 (www.mountain-software.com)
Double Salmon Terrine
=====================
2 cans (7ounce/213g) salmon, drained
1/2 pound smoked salmon, diced
2 tablespoons chopped fresh parsley
3 green onions, chopped
1 teaspoon dried tarragon
1/2 cup butter, softened
1/2 mayonnaise
1 tablespoon each dijon mustard and lemon juice
1/2 teaspoon pepper
.
Flake salmon, discarding skin and bones. In bowl, gently combine flaked
and smoked salmon, parsley, onion and tarragon.
In a separate bowl, beat together butter, mayonnaise, mustard, lemon
juice and pepper. Add salmon mixture and gently combine.
Line 8 x4 in (1.5L) loaf pan with plastic wrap; spoon in salmon mixture
and cover with plastic wrap. Refrigerated for about 3 hours or until
firm. (Terrine can be refrigerated for up to 5 days or frozen for up to
one month.) Unmould and serve in slices.
Servings: 15
Exported from Home Cookin 5.4 (www.mountain-software.com)