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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.

At a glance
Main Ingredient
Seafood
Cuisine Type
American
Menu Part
Appetizer
Serves
12
Yield: 12

Ingredients

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

Methods/Steps

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.

Related Terms:

Seafood, American, Appetizer

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