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Recipe Detail Page
Make-Ahead Creamy Smoked Salmon Antipasto Terrine
Summer 2019
With beautiful layers of creamy flavour, this terrine is an impressive and Insta-worthy dish for any gathering—as a starter, light lunch or cocktail party buffet centrepiece. Everyone will think you busted out your fancy French technique in the kitchen; only we’ll know how easy it was to pull together ahead of time.
Serves 8 as a main (with a side salad) or 10 as a starter.
2 jars (each 170 mL) artichoke heart quarters
1 jar (210 mL) sliced sun-dried tomatoes
1 jar (285 mL) whole roasted red peppers
1 pkg (226 g) cream cheese
1 log (300 g) chevre 1 jar (218 mL) pesto (reserving ½ jar for another use)
2 pkgs (each 150 g) smoked salmon
1 Into a sieve set over a large bowl, drain the jars of artichokes, sun-dried tomatoes and red peppers. Line a loaf pan—about 5 x 11 inches (13_x 28 cm)—with plastic wrap; leave lots hanging over the sides for folding over.
2 Add the cheeses and about half of the jar of pesto to the bowl of a stand mixer; blend until smooth and fluffy, about a minute. Into the bottom of the pan, arrange 1 package of the salmon; spoon and spread about half the cheese mixture on top of the salmon. Now, layer the artichokes and tomato, followed by the second package of salmon. Top this with the remaining cheese. Finally, arrange the red peppers to cover the cheese.
3 Fold over the extra plastic wrap and chill for 24 hours. To serve; peel away the plastic, hold a serving platter against terrine, and flip. Pull loaf pan off, then peel away the plastic wrap.
Serves 8 as a main (with a side salad) or 10 as a starter.
