Salmon Теrrine

Make a Salmon Terrine with fresh and smoked salmon, eggs, sour cream, and parsley. This elegant french recipe is a refined and delicious appetizer and it is perfect for cold buffets. Serve the terrine with mayonnaise, vegetables, or a green salad.

Salmon Terrine

Natalija
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 8 servings

Ingredients
  

  • 500 g salmon fillet with no skin or bones
  • 5 eggs
  • 250 г sour cream
  • 1/4 cup parsley chopped
  • 250 g smoked salmon cut into small pieces
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.
  • Cut the fresh salmon into pieces and mix with a food processor.
  • Add the eggs and mix well.
  • Add the sour cream and parsley.
  • Add the smoked salmon, salt and pepper. Mix with a spatula.
  • Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.
  • Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.
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King Cake (Galette des Rois)

This King Cake (Galette des Rois) is a very popular French pie. It celebrates the holiday of Epiphany, the day when 3 wise men came bearing gifts for newborn Jesus. The traditional way to bake this king cake is to place a porcelain figurine, a charm or “fève” into the center of the galette.  The person who receives the slice with the charm is “King of the Day”. The lucky winner gets to wear a (paper) crown for the rest of the day!

King Cake (Galette des Rois)

Natalija
Prep Time 20 mins
Cook Time 30 mins
Resting time (refrigerator) 1 hr
Total Time 1 hr 50 mins
Servings 8 servings

Ingredients
  

  • 1/2 cup (100 g) softened butter
  • 1/2 cup (100 g) sugar
  • 2 eggs
  • 1/2 cup (100 g) almond flour
  • 1 Tbsp vanilla extract (optional)
  • 1 Tbsp rum (optional)
  • 2 sheets ready-to-use puff pastry ( Puff Pastry Sheets)
  • 1 egg yolk

Instructions
 

  • Beat the softened butter and sugar together, then beat in the eggs. Stir in the almond powder. Add vanilla, rum and set it aside.
  • Roll out one sheet of puff pastry. Poke holes with fork.
  • Spread the almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine “fève” somewhere in the almond filling.
  • Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
  • Use a paring knife to create a design on top of your galette, then brush with beaten yolk. Poke 3-5 holes in the top, to allow steam to escape while baking.
  • Place in the refrigerator for 1 hour.
  • Preheat oven to 380 degrees F. Bake for 30-35 minutes or until the pastry is golden brown. (Bake on the bottom rack of the oven).
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