Elegant terrine of smoked salmon with horseradish mousse and citrus-wine jelly - photo 1
← Recipes

Elegant terrine of smoked salmon with horseradish mousse and citrus-wine jelly

Christmas Appetizers Christmas Eve Dinner Appetizers 240 min Medium 10 wyświetleń ~101.02 PLN - (0)
Rate:
(0)
Start Cooking

Description

An exquisite winter holiday appetizer: a delicate smoked salmon terrine filled with a creamy horseradish mousse and layered with a transparent, aromatic jelly made from white wine and citrus juice. The dish combines the smoky flavor of salmon with the mild, spicy horseradish and the subtle acidity of citrus and wine. Served on thin rye toasts and with caramelized pear, it will look very elegant — perfect as a Christmas Eve appetizer or during a festive dinner. Visually, the terrine resembles a box sliced into pieces: the even layers of white mousse and pink salmon create a decorative slice on the plate. It tastes sophisticated while remaining close to the tradition of holiday fish dishes.

Ingredients Used

Ingredients (16)

Servings:
6
  • Smoked salmon 400 g
  • Cream cheese (e.g. cream cheese type) 200 g
  • 18% cream 100 ml
  • Fresh grated horseradish 30 g
  • Lemon juice 30 ml
  • Dry white wine 100 ml
  • Gelatin 12 g
  • Green onion 2 pęczki
  • Pear 1.1 szt.
  • Butter 30 g
  • Rye bread (sliced, for toasting) 120 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Dill 0.5 pęczek
  • ✨ Opcjonalne
  • Brown sugar 20 g
  • Orange zest 5 g
💰 Szacowany koszt dania: ~101.02 PLN (16.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and the salmon

1

Choose a loaf pan measuring about 24 x 10 x 8 cm or similar, lining it tightly with plastic wrap so that the wrap hangs over the edge of the pan (this will make it easier to remove the terrine). Arrange slices of smoked salmon skin side up across the width of the pan, so that when the edges are sealed, a uniform 'net' of salmon is formed that will cover the entire outer shape of the terrine. Leave the overhanging ends of the salmon at the edges of the pan — they will be used to cover the top.

Ingredients: Smoked salmon
Use a loaf pan or a metal mold of similar dimensions. The foil should be tightly stretched to avoid air pockets under the salmon. If the slices are shorter, gently overlap them without tearing.

Horseradish mousse

2

In a blender bowl, add cream cheese and 18% cream. Add grated fresh horseradish and lemon juice, along with 2 g of pepper and 1 g of salt. Blend on low speed for about 40-60 seconds until the mixture becomes smooth and silky. If the mixture is too thick, add 10 g of cream at a time until you achieve a spreadable consistency (it should hold its shape but be creamy). Finally, gently fold in finely chopped dill (8 g) and 40 g of diced smoked salmon, leaving the rest of the salmon for finishing.

Ingredients: Cream cheese (e.g. cream cheese type), 18% cream, Fresh grated horseradish, Lemon juice, Dill, Smoked salmon, Salt, Black pepper
Use a jug blender or an immersion blender with a puree attachment. Do not blend for too long — excessive aeration will cause the puree to set unevenly. If you don't have a blender, mix the cheese and cream with a whisk, and gradually add the horseradish.

Layering - the first layer of mousse

3

On the bottom of the dish lined with salmon, evenly spread about half of the horseradish mousse (approx. 240 g). Smooth the surface with a silicone spatula or spoon to achieve a smooth, flat layer. Place the dish in the refrigerator for 30-40 minutes, until the mousse starts to set (the surface will be matte and slightly springy to the touch).

Ingredients: Smoked salmon, Cream cheese (e.g. cream cheese type)
Use a spatula or the back of a spoon to smooth it out. Place the pan on the middle shelf of the refrigerator for even cooling.

Preparation of citrus-wine jelly

4

Pour the gelatin into a small bowl and add 60 g of cold water, set aside for 5 minutes to bloom. In a saucepan, heat the white wine with the remaining lemon juice (30 g) and, if using, grated orange zest (5 g) and optionally 20 g of brown sugar — heat to a temperature of 60-70°C (do not let it boil). Add the bloomed gelatin to the warm wine and stir for 1-2 minutes until completely dissolved (the liquid should be clear and slightly sticky). Set the jelly aside to cool in a water bath with cold water, stirring every 2-3 minutes; the goal is to lower the temperature to about 30-35°C — the jelly should be slightly thicker but still liquid and pourable.

Ingredients: Dry white wine, Lemon juice, Gelatin, Orange zest, Brown sugar
Use a kitchen thermometer if you have one. Do not boil the wine after adding the gelatin — high temperatures can reduce gelling properties. If you are using agar-agar, follow the manufacturer's instructions and remember that the dissolving method varies.

Finishing and second layer

5

Remove the mold from the refrigerator — the first layer of mousse should be set but cold. Gently pour the prepared, slightly chilled jelly over the mousse layer (it should cover the surface in a thin layer; do not pour too quickly to avoid creating air pockets). Place the mold back in the refrigerator for 20-30 minutes, until the jelly sets (the surface will become matte and firm). Once set, spread the remaining horseradish mousse (about 160 g), smooth it out, and cover with the previously reserved pieces of salmon or an additional layer of salmon, pressing down with plastic wrap so that the salmon covers the top of the terrine. Cover additionally with plastic wrap and weigh it down slightly (e.g., with a spoon or a small board) to ensure the layers bond tightly. Refrigerate for a minimum of 4 hours, preferably overnight.

Ingredients: Gelatin, Cream cheese (e.g. cream cheese type), Smoked salmon
Pour the jelly in a thin stream over the back of a spoon held close to the surface of the mousse to avoid splashes. If the jelly completely flows through the mousse, it means it was too hot.

Caramelized pear

6

Peel the pear and cut it into thin, aesthetic slices (about 3-4 mm). In a pan, heat the butter over medium heat, add the pear slices and fry for 1-2 minutes on each side until they start to soften and lightly brown at the edges. Sprinkle with 20 g of brown sugar and let it melt; gently turn the pears for 1-2 minutes until they are shiny and caramelized. Remove from heat and set aside to cool.

Ingredients: Pear, Butter, Brown sugar
Use a medium non-stick skillet (about 20-24 cm). Do not overcook the pears — they should retain their shape. If the sugar starts to smoke, the heat is too high.

Preparing the toast

7

Toast the rye bread slices in a toaster or on a dry skillet until golden and crispy (about 2-3 minutes per side over medium heat). After toasting, place the slices on paper towels to cool and become crispy.

Ingredients: Rye bread (sliced, for toasting)
It's best to slice the bread into very thin pieces before baking — it will become nicely crispy and look elegant with the terrine.

Removing the terrine and slicing

8

After at least 4 hours of chilling (preferably overnight), take the terrine out of the fridge. Grab the protruding plastic wrap and carefully lift the terrine out of the mold onto a cutting board. Remove the plastic wrap and place the terrine on the cutting board. Using a sharp knife (preferably a long chef's knife), dip the blade in hot water for 2-3 seconds, dry it with a cloth, and slice the terrine into thick slices (about 1.5-2 cm). Repeat the heating and drying of the knife with each cut to achieve smooth slices without tearing.

Ingredients: Smoked salmon
Use a sharp, strong knife and clean the blade between cuts — this is the key to aesthetic slices. If the terrine sticks, you can run a thin knife along the sides.

Decoration and serving

9

On each plate, place 1-2 thin slices of rye bread, then top with a slice of terrine. Next to it, add 2-3 slices of caramelized pear. Garnish with fresh dill fronds and a thin strip of orange peel (if using). Drizzle a little lemon juice over the toasts just before serving to prevent them from becoming soggy. Serve immediately; cold slices of terrine pair best with crispy bread and warm, sweet pear.

Ingredients: Rye bread (sliced, for toasting), Pear, Dill, Orange zest
Use small tweezers to precisely arrange the elements on the plate. Serve the plates cold — the terrine should be well chilled, but not packed with ice.

Final tips and alternatives

10

If you want to reduce preparation time, you can skip the caramelized pear and serve the terrine with thin slices of fresh pear and a drizzle of honey. For a vegetarian version, use agar-agar instead of gelatin and roasted, smoked eggplant as a substitute for salmon (different flavor profile). Note that agar-agar jelly sets differently — you need to adjust the proportions.

Ingredients: Gelatin, Smoked salmon
If you use agar-agar, follow the manufacturer's instructions carefully. The terrine tastes best chilled and can be prepared a day in advance.

Fun Fact

💡

Terrines and galantines have their roots in French cuisine as cold dishes; in Poland, similar techniques were used for holiday appetizers, combining local fish with French elegance.

Best for

Wigilia Świąteczna kolacja Sylwester Eleganckie przyjęcie

Tips

🍽️ Serving

Serve the terrine well chilled on thin, chilled plates. Cutting with a hot knife yields the cleanest slices. Serve 2-3 slices per person along with one or two toasts and a bit of caramelized pear. Pair the dish with dry white wine or semi-dry sparkling wine.

🥡 Storage

Store in the refrigerator tightly wrapped in foil for up to 48 hours. Do not freeze terrine with jelly (gelatin loses its structure after thawing). Prepare the croutons just before serving to keep them crispy. Store the caramelized pears separately in an airtight container for up to 24 hours in the refrigerator and briefly heat in a pan before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Vegetable Salad with Mayonnaise (Traditional for Christmas Eve) 90 min

Vegetable Salad with Mayonnaise (Tradition...

Christmas Eve Dinner
Traditional Winter Apple-Pomegranate Cider with Cinnamon Foam (Variant 30c55b30) 90 min

Traditional Winter Apple-Pomegranate Cider...

Drinks
Quinoa Salad for the Christmas Eve Table 45 min

Quinoa Salad for the Christmas Eve Table

Christmas Eve Dinner
Smoked Salmon Tartare 45 min

Smoked Salmon Tartare

Christmas Eve Dinner
Śledź w śmietanie z cebulką 40 min

Śledź w śmietanie z cebulką

New Year's Eve
Elegant roasted beet carpaccio with goat cheese cream, kale chips, and pomegranate 90 min

Elegant roasted beet carpaccio with goat c...

Appetizers

Recipe Categories

Christmas Appetizers
Christmas Appetizers

Christmas appetizers are an elegant start to the holiday dinner - delicate, exquisite, and beautifully presented. Herring in various versions: in oil, in cream, with apple and onion, in mustard sauce. Fish spreads, salmon mousse, and tartlets with caviar. Beetroot carpaccio, vegetable salad, and ...

See all recipes in this category
Christmas Eve Dinner
Christmas Eve Dinner

Christmas Eve is the most important evening of the year - a time for tradition, family, and special dishes. Our collection of Christmas Eve recipes includes all 12 traditional dishes: from red borscht with dumplings to poppy seed cake and kutia. Recipes for carp in various versions: fried, baked,...

See all recipes in this category
Appetizers
Appetizers in: Valentine's Day

Sensual appetizers that will stimulate the appetite and set the mood for Valentine's Day. Elegant and delicious!

See all recipes in this category
Reklama