Salmon Terrine

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	4 hrs 30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 16)

Ingredients

Instructions

Line or oil a correspondingly large mold or individual molds with cling film. Soak gelatine according to the instructions on the packaging.
Chop the smoked salmon very finely and purée very finely with a mixer, chopper or similar. Briefly whip the cream cheese, frozen herbs and the pureed salmon in a bowl with a mixer (whisk) to a homogeneous mass. Season or season with salt and pepper. Squeeze out the soaked gelatin and heat it slightly so that it is completely dissolved. Stir 3-4 tablespoons of the salmon and herb cream into the dissolved gelatin and quickly work into the rest of the cream again (with a whisk or with a whisk and mixer).
Pour the mixture into a terrine dish or something similar lined with cling film and refrigerate for at least 4 hours. Carefully remove the terrine from the mold (mold!) And serve on plates or a platter. Very suitable for a celebration or party.

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.