Salmon terrine

I remember reading about a Master Chef candidate who had developed delicious, delicate flavors for her seafood terrine by simmering fresh herbs in heavy cream. Michael Ruhlman (amazing author) wrote about Fritz Sonnenschmidt, CMC (one of the greatest Garde Manger chefs ever) complimenting the chef on her terrine! After that endorsement I practiced this technique repeatedly to learn how to develop those delicious, herb flavors. Unfortunately I didn’t get seafood as my CMC challenges-I got a whole duck for a galantine for Charcuterie and a bone-in, leg of lamb for Garde Manger!

This blog shows how to create a salmon terrine I practiced repeatedly with CMC Stephen Giunta during our years of preparation for the exam. I love that it replicates the shape of a salmon fillet. I’ve made similar terrines with chicken, lobster, scallops etc. for many dinners and events -always a crowd pleaser. I always simmer fresh herbs in heavy cream for the delicious, delicate flavor!

My inspiration: Salmon and Striped Bass fillet en croute

While apprenticing at Le Cirque in the 80’s, one of my many duties as poissoineur was to prepare a seafood terrine of poached, striped bass fillet, sautéed spinach, poached salmon fillet and duxelle wrapped in salmon forcemeat. The pastry chefs wrapped the chilled terrine in puff pastry and it was baked and sliced in the dining room by the chef for parties.

We generally served poached potatoes or cucumbers which had been tourneed and heated in beurre blanc and an herb butter such as the tarragon butter in this photo.

Salmon Mousseline Forcemeat

Ingredients:

• 1 lb. Salmon, cleaned

• 3 ea shallots, peeled & minced

• 2 Tbsp butter, unsalted

• 2 slice white bread, no crusts, cubed

• 8 tbsp heavy cream

• 1 Tbsp fresh herbs

• 1 tbsp kosher salt

• ¼ tsp cayenne pepper

• 1 tsp paprika

• ¼ tsp nutmeg

• 1 egg yolk

• 1 1/2 egg whites

  I sweat the shallots and diced bread in butter, add cream and fresh herbs and simmer until it is ‘roux-like’ in texture. Cool and grind into the salmon, add the seasonings and fold in a small amount of egg at a time so it’s homogenous. (over ice). Add cream and poach a quenelle to evaluate for seasoning and flavor. Seafood is sometimes different in texture so the cream usually fluctuates by an ounce or so…

Wrapping the salmon fillet

I like to lay rinsed, dried spinach leaves overlapping between two sheets of plastic wrap; roll firmly until the spinach becomes one, flat sheet. You may blanch the spinach if you like but it’s not necessary.

Carefully wrap the spinach around the salmon fillet. I like to get the salmon fillet very cold and I always season the salmon with salt and pepper, the salt helps to make the flesh a little firmer.

Rolling the mousseline forcemeat

The forcemeat is spread onto a sheet of plastic wrap and covered with a second sheet of plastic wrap. I actually use chop sticks (one on the left side and one on the right side) as a guide to roll over the forcemeat until it is evenly flat. Then I unwrap one of the sheets of plastic and lay the spinach wrapped salmon fillet gently onto the forcemeat.

Assembly and cooking

Using a palette knife, gently spread the forcemeat so it completely covers the spinach wrapped salmon fillet. Wrap in plastic and seal on both ends with string. I place the wrapped salmon terrine onto a sheet of acrylic with the skin side down so the natural shape of the salmon fillet remains.

It’s fine to poach on top of the stove or in the oven (in a water bath) at 250° F until the internal final temperature reaches 145° F.

I find the terrine slices better the next day. Enjoy!  

Slicing and presenting

The salmon terrine can be sliced thinly and overlapped or in a thicker slice which can stand up. Since this salmon terrine is assembled to replicate the actual shape of salmon fillet, I chose to serve one, thicker slice.

I like an emulsion style sauce made with pasteurized egg yolks, mustard, vinegar and oil. This sauce has diced pickles, lemon zest, fresh dill and pepper.

Salmon is delicate and pairs well with asparagus, cucumbers and tomatoes, dressed simply with lemon juice and salad oil.