Double Salmon Terrine

Speckled with salmon, onion and parsley, this rich tasting country-style pate is delicious with slices of pumpernickel and french bread.

Category: Appetizers

Cuisine: not set

Ready in 45 minutes
by macewan

Ingredients

2 cans salmon drained

1/2 lb. smoked salmon diced

2 tablespoons parsley fresh and chopped

3 green onions chopped

1 teaspoon tarragon

1/2 cup butter softened

1/2 cup Mayonnaise

1 tablespoon Dijon mustard

1 table Fresh lemon juice

1/2 teas pepper


Directions

Flake salmon, discarding skin and bones. In bowl, gently combine flaked and smoked salmon, parsley, onions and tarragon. In separate bowl, beat together butter, mayonnaise, mustard, lemon juice and pepper, add salmon mixture and gently combine. Line 8X4 inch loaf pan with plastic wrap, spoon in salmon mixture and cover with plastic wrap. Refrigerate for about 3 hours or until firm (terrine can be refrigerated for up to 5 days or wrapped and frozen for up to 1 month. Unmould and serve in slices. Makes 12 - 15 servings.

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