- Recipes Home
- Interest Groups
Double Salmon Terrine Recipe
|Salmon||2 Can (20 oz), drained|
|Smoked salmon||1⁄2 Pound, diced|
|Chopped fresh parsley||25 Milliliter (2 Tablespoon)|
|Green onions||3 , chopped|
|Dried tarragon||1 Teaspoon (5 Milliliters)|
|Butter||1⁄2 Cup (8 tbs), softened (125 Milliliters)|
|Mayonnaise||1⁄2 Cup (8 tbs) (125 Milliliters)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Lemon juice||1⁄2 Teaspoon (2 Milliliters)|
Serving size: Complete recipe
Calories 2574 Calories from Fat 1865
% Daily Value*
Total Fat 209 g322%
Saturated Fat 71.2 g355.8%
Trans Fat 0 g
Cholesterol 667.5 mg
Sodium 2699.9 mg112.5%
Total Carbohydrates 8 g2.5%
Dietary Fiber 3 g12%
Sugars 1.1 g
Protein 159 g318.3%
Vitamin A 148.6% Vitamin C 88.9%
Calcium 23.9% Iron 56.5%
*Based on a 2000 Calorie diet
In bowl, gently combine flaked and smoked salmon, parsley, onions and tarragon.
In separate bowl, beat together butter, mayonnaise, mustard, lemon juice and pepper; add salmon mixture and gently combine.
Line 8 x 4 inch (1.5 L) loaf pan with plastic wrap; spoon in salmon mixture and cover with plastic wrap.
Refrigerate for about 3 hours or until firm. (Terrine can be refrigerated for up to 5 days or wrapped and frozen for up to 1 month.)
Unmould and serve in slices.