Steps to Prepare Salmon Head Sanrio

Salmon Terrine

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Recipe Summary Salmon Terrine

Salmon, butter, Dijon mustard, and fresh tarragon are just some of what make this traditional French fare so delicious. This no-bake version is more like a spread, which is perfect for casual parties, and you can make it in any kind of crock or bowl. Pair it with toasted baguette slices for an appetizer or eat as a salad.

Ingredients | Salmon Head Sanrio

5 cups water

2 teaspoons salt

1 (12 ounce) fresh salmon fillet

8 ounces smoked salmon, chopped

⅓ cup chopped green onion

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh tarragon, or to taste

7 tablespoons butter, softened

½ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice, or to taste

½ teaspoon black pepper

Directions

Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.

Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.

Cover and chill 3 hours. Serve with toasted baguette slices or crackers.

From our kitchen: This can be made up to 1 day ahead. We liked the flavor and texture best at room temperature.

This recipe is very easy, and can be served as an appetizer on toasted bread or as a light main meal paired with a salad. -KIMNANTES

Info | Salmon Head Sanrio

prep: 20 mins cook: 8 mins additional: 3 hrs 12 mins total: 3 hrs 40 mins Servings: 12 Yield: 3 cups

TAG : Salmon Terrine

Appetizers and Snacks, Dips and Spreads Recipes, Pate Recipes,