Recipe: Perfect Easy Smoked Salmon and Crab Terrine

Easy Smoked Salmon and Crab Terrine. Add the crabmeat, the chopped smoked salmon, lemon zest, dill and plenty of black pepper (it doesn't need salt as the smoked salmon already Finish with the remaining crab and cream cheese mixture, smoothing the top and folding the overhanging smoked salmon slices over the top to seal the terrine. Salmon, butter, Dijon mustard, and fresh tarragon are just some of what make this traditional French fare so delicious. Easy to make and I minimized the tarragon (used dry) and of course didn't poach any extra salmon.

Making a smoked salmon terrine couldn't be simpler with this speedy recipe. Make it ahead and it'll keep for up to three days in the fridge. This elegant terrine makes a wonderful smoked salmon starter or buffet salmon recipe for when you're entertaining friends and family. You can cook Easy Smoked Salmon and Crab Terrine using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Easy Smoked Salmon and Crab Terrine

1. You need 200 grams of Smoked salmon (Scottish salmon preferred).
2. You need 140 grams of Shredded crabmeat.
3. You need 4 of stalks Green onions.
4. It's 1/2 of Lemon zest and juice.
5. Prepare 150 grams of Cream cheese.
6. Prepare 1 dash of of each Tabasco, pepper.

This recipe uses salmon and crab, but with a real twist! Smoked salmon terrine is similar to a pâté. The terrine is made up of smoked salmon prepared in advance with other ingredients such as This smoked salmon terrine was served as a starter for Neil's birthday. It is incredibly rich, so serve thin slices in order to keep some space for the main course.

Easy Smoked Salmon and Crab Terrine instructions

1. Line a rectangular terrine or poundcake mold or tin with plastic wrap. Line the bottom with smoked salmon, draping it over the sides as shown. Reserve a few slices to put on top..
2. Cut up the remaining smoked salmon into small pieces. Chop the green onion and grate the lemon zest. Squeeze the juice out of the lemon half..
3. Combine the room temperature cream cheese and drained crabmeat with the other ingredients from Step 2..
4. Season with Tabasco and pepper. Pack the mixture tightly into the terrine mold from Step 1..
5. Cover up the terrine with more slices of smoked salmon. Chill for 3 to 4 hours..
6. Take it out of the mold, peel off the plastic wrap, and slice into easy-to-eat pieces. Serve with a salad or pickles..

Smoked salmon, crab and watercress terrine This salmon terrine recipe by Bryan Webb is made with smoked salmon for remarkable flavour and features Make this easy to prepare smoked salmon terrine recipe as a starter to serve at a dinner party, or Christmas lunch. Smoked Salmon Terrine recipe: Try this Smoked Salmon Terrine recipe, or contribute your own. Crab And Smoked Salmon With Avocado, Fennel And Apple / Low Carb Place about half of the smoked salmon mixture in the channel, then cover the salmon with the spinach Carefully unmold the terrine onto a cold plate. Garnish the plate with very small sprigs of watercress.