These Smoked Salmon and Caviar Terrine is an elegant make-ahead dish. This is excellent for the busy holiday season or any time of the year. In fact, nothing says “comfort food” like a good old-fashioned terrine dish. These are also great as an appetizer to kick off a dinner party. They are very simple yet very, very tasty.
The terrines need a few hours to set so you will need to prepare this dish in advance. The make-ahead appetizer’s greatest advantage is, leaving you free to enjoy time with your guests.
This wonderful recipe was sent to me by Ruth Colson who lives in Launceston, Tasmania, Australia. Thank you Ruth!
- 1 pound of Smoked Salmon, thinly sliced
- 2 medium-ripe (but firm) avocados
- 2 (8-ounce) packages light cream cheese
- 2 tablespoons sweet chili sauce
- 1/3 cup lime juice, freshly squeezed
- Salt and pepper to taste
- 1 cup olive oil, extra-virgin
- 1 bunch of fresh dill weed
- Caviar (for garnish)*
Line four 1/2-cup molds with the smoked salmon, leaving approximately 1-inch overhang. Place in refrigerator to chill while preparing the filling.
In a large bowl, combine avocados, cream cheese, chili sauce, lime juice, salt, and pepper; blend mixture well until it is a very smooth creamy texture. Place the mixture in the molds and fold the over hanging salmon over the top. Refrigerator for at least 4 hours.
In a glass jar, place the olive oil and 6tablespoons of chopped fresh dill weed. Shake well and set aside to allow the flavors to infuse while the terrines are chilling.
When your guests are seated, turn each terrine out onto individual serving plates; drizzle with olive oil mixture and garnish with a spoon of caviar and a sprig of dill.
Excellent served with a white Riesling or PinotGris wine.
Makes 4 servings.
* I like to use salmon roe in the recipe.
Source: Photo from Recipes+
Categories:Caviar Appetizers Caviar Recipes Dips, Spreads, Pates & Terrines Grilled & Smoked Salmon Pacific Northwest Salmon Appetizers