Ingredients
- —150 g hot-smoked salmon
- —150 g cold-smoked salmon, sliced into strips
- —150 g peas
- —100 g goat cream cheese
- —1 lemon
- —Handful of asparagus tips, briefly blanched
- —Fresh herbs like dill or chives
- —Salt and pepper
Instructions
Line a small loaf pan with plastic wrap.
Blend the peas with a bit of lemon juice and salt until smooth.
Mix the hot-smoked salmon with goat cream cheese and lemon to create a creamy mousse.
Slice the cold-smoked salmon into thin strips.
Spread a layer of salmon mousse in the pan and smooth it out.
Add a thin layer of pea puree.
Place strips of cold-smoked salmon on top.
Repeat the layers until the pan is full.
Press lightly and refrigerate for at least 4 hours.
Serve with asparagus tips, fresh herbs, and toast.
Serving Tip
A fresh and creamy salmon terrine with soft mousse, vibrant pea puree, and crunchy asparagus tips. The combination of cold- and hot-smoked salmon adds depth and a smooth, rounded flavor. Light, festive, and perfect for Christmas — ideal with toast or a fresh salad with lemon. Serve the terrine well chilled with crispy toast or a light lemony salad for extra brightness.
Storage Tip
Keep covered in the fridge and consume within one day for the best texture.