Smoked Salmon and Mascarpone Terrine
Definitely worth the effort, this terrine blends smokey salmon with creamy marscapone. The resulting appetizer is lovely to look at, but even better to taste.
2 tbsp. white wine
2 sheets gelatin, softened
1 lb. cream cheese, softened
1 lb. mascarpone, softened
2 green onions, finely chopped
2 lb. smoked salmon, very thinly sliced
Tomato coulis, as needed
Horseradish cream, as needed
Baguette rounds, toasted, as needed
1. In a saucepan, warm wine over low heat. Remove from heat and mix in gelatin.
2. In a large bowl, combine cream cheese and mascarpone until well blended. Add gelatin-wine mixture, green onion and season. Mix until well blended.
3. Oil a 10x3x3-in. terrine; line with plastic wrap. Layer salmon and cheese alternately, beginning and ending with salmon. Press down as you work to eliminate air pockets. Refrigerate 8 hr. or overnight.
4. For service, invert terrine onto a platter. Slice and serve with coulis, horseradish cream and toasted baguette rounds.