Artichoke Mousse and Smoked Salmon Terrine Recipe
Artichoke Mousse and Smoked Salmon Terrine
Total time: more than 2 hours

Prep. time: 10 minutes
Refrigeration time: At least 2 hours
Cooking time: None

Difficulty: Easy
Chef's Note

Use narrow slices of smoked salmon, preferably taken from towards the tail; otherwise use 5 large slices and cut them in half.

Personally, for this recipe I prefer strongly smoked but lightly salted salmon.

Because of the smoked salmon, long ramekins work best, but you can use small round ramekins, placing the slices in a cross.

For 8-10 servings

- 1 can of Artichoke hearts
- 250 ml (1 cup) plain yogurt or sour cream
- 2 tbsp. mayonnaise
- 1 packet or 2 sheets of gelatin
- 8-10 small slices of Smoked salmon
  1. dissolve the gelatin in 125 ml (1/2 cup) boiling water, or use the usual method, keeping the water to a minimum;
  2. place all the ingredients except the salmon in a food process and process to a smooth cream;
  3. line each ramekin with a slice of smoked salmon; pour the mixture over the salmon, dividing it among 8-10 ramekins;
  4. cover and refrigerate for at least 2 hours; unmold and serve.
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