Salmon terrine is a French forcemeat loaf made using salmon filets. Although it was invented by the French, it is now made throughout Europe. The dish is made using a terrine, which serves a mold and a cooking vessel.
Ingredients and Preparation
The salmon terrine requires minced salmon filets, butter, eggs, wine, and spices as its ingredients. Other ingredients such as onions, mushrooms, and spinach leaves may be added.
It is made in the following way:
· Salmon mince is blended with eggs, cooked onions, and other ingredients.
· The mixture is then placed snugly into the terrine dish and covered.
· The dish is placed in a roasting pan with preheated water and later baked in the oven.
· Once baked, it is then refrigerated to let the flavors develop.
The salmon terrine is sliced and served with lemon mayonnaise or a herb salad. It can be served as a starter or as lunch.
Terrines can be prepared with a wide range of ingredients, which makes each dish unique. Some of the popular versions of the terrine include salmon spinach terrine, potato tuna terrine, and fresh and smoked salmon terrine.
The salmon terrine contains approximately:
Calories – 100
Total fat – 6.7 g
Dietary fiber – 1.7 g
Protein – 8.4 g
Salmon is rich in omega-3 fatty acids and is very good for the heart. It helps reduce the triglyceride level and improves heart health. It also lowers the risk of certain heart diseases such as rhythm disorders. Salmon is also less in fat and rich in protein. However, the other ingredients used to prepare the salmon terrine renders it fatty. The milk, butter, and egg contain a considerable amount of fat and cholesterol, which is not good in the long run. Therefore, low-fat dairy products can be used to make a healthier version of salmon terrine.