My Fresh Salmon Terrine

 

 

 

 

 

 

Ingredients

300 g fresh salmon (without skin or bones, crumbled)
150 g of cottage cheese (20% fat)
2 tbsp. tablespoon of crème fraîche (around 30 g)
2 tbsp. tablespoons of breadcrumbs (about 20 g)
3 tbsp. tablespoon finely chopped shallot (about 30 g)
4 tbsp. tablespoon chopped chives (about 10 g)
3 eggs (medium, at room temperature)
Salt and pepper, a few pinches
Butter (to grease the mold)
Green salad or toast (optional)
Lemon wedges (optional)
These quantities give me 8 perfect slices—fresh and flavorful. 300 g of salmon and 150 g of fromage blanc are my ideal formula. It’s a simple but powerful list.

Preparation

I start by preheating the oven to 200°C—I butter a 20-22 cm cake mold, my preparation is ready. In a large salad bowl, I mix 150 g of fromage blanc, 2 tbsp. tablespoons of crème fraîche, 2 tbsp. tablespoons of breadcrumbs, 3 tbsp. chopped shallot, 4 tbsp. tablespoons of chives, 3 eggs, salt and pepper—I whisk well, my base is smooth. It smells fresh already—my starting stage is here.

I crumble 300 g of fresh salmon—I incorporate it gently, my dough comes to life. I taste—I adjust the salt, my mixture is perfect. I pour it into the mold—I smooth it with a spatula, my terrine is formed.

I place the mold in a bain-marie—I bake for 30-40 minutes, my cake browns and cooks. I check with a knife—it comes out clean, each slice is ready, my pleasure cools for 15-20 minutes. I refrigerate for 4 hours—each slice is a delight that makes me smile.

This quick process fills me with pride every time. I serve cold with salad—it’s ready to enjoy! My kitchen smells fresh.