Salmon Terrine
&Tartar Sauce
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.com

Ingredients List

  • 454 grams fresh salmon, cubed
  • 2 egg whites
  • 150 ml whipped cream
  • 1/4 tsp. white pepper
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 pinch saffron threads
Flavour Options
  • chopped chives
  • chopped salmon
  • lemon zest
Tartar Sauce (Yield 500mL)
  • mayonnaise 250mL
  • 2 pickled shallots, chopped
  • 1/4 cup capers, chopped
  • 1/4 cup pickles, chopped
  • 1/4 cup parsley, chopped
Step 1
Pour whipped cream in a small pot and bring to a simmer.  Shut off heat and add saffron to steep.  Allow to cool to room temperature.
Step 2
In a food processor, combine salmon, egg whites and spices.  With processor on high, slowly drizzle in saffron whipped cream.
Step 3
Place in a bowl and fold in flavour option ingredients.
​
Step 4
Roll Mixture into log form using saran wrap.  Then wrap with aluminum foil and make sure edges are sealed. 
Step 5
Bring a pot of water up to very low heat (just below a simmer) and slowly add salmon log to water.  Poach for 20 minutes, remove and set aside for 10 minutes.  Remove foil and wrap.
SALMON TERRINE
A great salmon dish thinly sliced and
served warm with potatoes and spinach
& Tartar Sauce​