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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 :

5 cups water
2 teaspoons salt
1 (12 ounce) fresh salmon fillet
8 ounces smoked salmon, chopped
1/3 cup chopped green onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon, or to taste
7 tablespoons butter, softened
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, or to taste
1/2 teaspoon black pepper

Instructions :

Prep : 20M	Cook : 12M	Ready in : 3H40M

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.

Notes :

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

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