For yesterday’s potluck party, Laura, my ex-future sister-in-law (go figure) brought a lovely smoked salmon and cream cheese terrine topped with caviar. I understand that it was inspired by an appetizer served at Bizu Patisserie. We attacked it with gusto and it was so delicious that I promised myself I’d try making one soon.
Soon came very soon — as in today. And even if I hadn’t gotten a chance to go out to buy caviar. Finely sliced green onions would do, I told myself. I was just itching to try and make the smoked salmon and cream cheese terrine to find out if it was as easy as I thought.
And, yes, it’s as easy as I thought — perfect for a New Year’s Eve party with or without the caviar.
I used a mold to make the terrine but you can use any flat-bottomed bowl with straight sides. You can prepare the terrine several hours ahead and keep it in the fridge. Remove from the mold just before serving.
- about a cup of smoked salmon and cream cheese spread
6 to 8 slices of smoked
2 tbsps. of finely sliced green onion
Cut a large square of cling wrap. Press onto the sides and bottom of your bowl (or mold). Press the slices of smoked salmon on the sides of the bowl or mold to a height of at least two inches.
Spoon the smoked salmon and cream cheese spread into the mold or bowl pressing down lightly with the back of the spoon to make sure that there are no air pockets inside.
Gather the edges of the cling wrap to cover the top of the filling. Chill. You can keep the terrine in the fridge for 24 hours.
About ten minutes before you serve your smoked salmon and cream cheese terrine, thinly slice some bread and toast them.
Take the terrine out of the fridge and open up the cling wrap on top. Invert on a plate.
Peel off the cling wrap.
Arrange the toasted bread around the terrine and serve at once.
Cooking time (duration): 10 minutes, excluding chilling time
Number of servings (yield): 1 terrine, 4 and 1/2 inches in diameter
Meal type: hors d’oerves