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Cheese-Salmon Terrine

This strikingly beautiful appetizer features layers of smoked salmon, fontina and horseradish havarti cheese served with saffron pears and German-style black bread.

At a glance
Main Ingredient
Seafood
Cuisine Type
American
Menu Part
Entrée
Serves
6
Yield: 6

Ingredients

8 oz. fontina, sliced
8 oz. smoked salmon, sliced
8 oz. horseradish havarti cheese, sliced
1 qt. water
6 oz. sugar
Pinch saffron
Juice of 3 lemons
3 pears, peeled, halved, cored
German-style black bread

Methods/Steps

1. Line terrine mold or loaf pan with plastic wrap. Layer in fontina, salmon, and Havarti until all product is used.

2. Place a weight on top of terrine to mold cheese and salmon together. Let stand 45 min.; chill until firm.

3. Meanwhile, in med. saucepan, bring water, sugar, saffron, and lemon juice to a boil. Add pears; simmer until tender. Remove pears; chill.

4. For service, unmold terrine and slice. Slice pears and fan out. Serve with bread.

Related Terms:

Seafood, American, Entrée

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