Terrines are always a great addition to the table, because there are so many different type and flavours. You can do one with vegetables, meat, fish, cheese or even ice cream! Terrines have been around for a long time but I think they are still popular with the foodies.
Today I’ve decided to show how to do a delicious salmon terrine with a beetroot and mustard seeds relish. It’s an easy recipe that can be done the day before and save you a little bit of time on Christmas day!
You can watch the how to video below or visit my YouTube channel here
I’ve matched this delicious terrine with a Domaine Bertrand-Bergé “ Le Méconnu” 2013 from www.airoldifinewines.com.au
Ingredients for the terrine:
- 1 brown onion
- 1 carrot
- ½ bunch parsley
- ½ bunch dill
- 500g white fish
- 300g salmon
- 175ml water
- 2 free range eggs
- salt and pepper
- Piment d’espelette (espelette chili), optional
- Preheat the oven at 180 degrees Celsius and boil the kettle.
- Blitz the carrot and onion in a food processor until it is quiet fine. Then heat up frying pan with a little bit of oil and cook the carrot and onion on medium heat until it soften a little bit, keep aside.
- Blitz the parsley and dill until finely chopped, then add both the white fish and salmon and mix until smooth.
- Add the eggs, the onion and carrot and slowly add the water until you have a smooth consistency. Season with salt, pepper and the chili.
- Transfer the mix into a terrine, put the lid on or cover with foil and cook in the bain-marie in the oven for 50-60 minutes.
- Once the terrine is cooked, place it in the fridge to cool down completely.
Ingredients for the relish
- 3-4 beetroots
- 200g brown sugar
- 80g yellow mustard seeds
- 1 cup vinegar
- 1 onion, finely diced
- Heat up a sauce pan with a little olive oil, add the onion and mustard seeds, and cook until the onion soften.
- Peel and grate the beetroot in the food processor, add it to the onion.
- Add the sugar, vinegar and a little bit of water, then cook on medium heat for about 1 hour, stirring from time to time.