Fine Salmon Terrine

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	12 hrs 30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Soak gelatine according to the instructions on the packet. Pluck the leaves off the dill. Mix the sour cream with mustard and honey until smooth.
Dissolve the gelatine dripping wet over low heat. Stir in 2-3 tablespoon of the sour cream mixture. Then stir the gelatin into the rest of the sour cream mixture.
Lay out a small loaf pan (1l content) first with cling film, then with slices of salmon so that they overhang on the sides. Roughly dice the remaining salmon.
Whip the cream until stiff, fold into the sour cream mixture with the salmon cubes and dill, season with salt and pepper. Pour the mixture into the mold, beat the salmon over the top. Cover with foil and let set overnight in the refrigerator.
Before serving, turn the terrine out and remove the foil. Cut individual slices with a sharp knife. Arrange on salads or serve with fresh baguette.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.