chomer Posted October 25, 2005 Share Posted October 25, 2005 I was at Hank's last Friday for some clams and oysters. Our waitress described the salmon terrine so hubby and I ordered one to split. It was really, really good. So, anytime we have something that makes us both say mmm, he asks me if I can make it. Anyone tried making a salmon terrine? I searched my recipe books but only came up with duck liver or other organ meats, no salmon. It was served with capers and a preserved lemon sauce (which is my husbands speciality, lemons that is). Thanks for any ideas! Link to comment Share on other sites More sharing options...
Barbara Posted October 25, 2005 Share Posted October 25, 2005 I was at Hank's last Friday for some clams and oysters. Our waitress described the salmon terrine so hubby and I ordered one to split. It was really, really good. So, anytime we have something that makes us both say mmm, he asks me if I can make it. Anyone tried making a salmon terrine? I searched my recipe books but only came up with duck liver or other organ meats, no salmon. It was served with capers and a preserved lemon sauce (which is my husbands speciality, lemons that is). Thanks for any ideas! Julia Child (who else?) has a recipe in her "Menu Cookbook" that calls for a mousse of fish and scallops. This is layered in a terrine with a layer of salmon mousse and a layer of watercress mousse and then cooked. No, I have never made it . . . this makes quite a lot . . . but it sure sounds and looks good. You might also do a search on Epicurious. Link to comment Share on other sites More sharing options...
chomer Posted October 25, 2005 Author Share Posted October 25, 2005 Julia Child (who else?) has a recipe in her "Menu Cookbook" that calls for a mousse of fish and scallops. This is layered in a terrine with a layer of salmon mousse and a layer of watercress mousse and then cooked. No, I have never made it . . . this makes quite a lot . . . but it sure sounds and looks good.You might also do a search on Epicurious. I did search epicurious but didn't find what I was looking for. Julia's recipe sounds great, but the one at Hank's was more mousse-like, no layers. I think it had sweet red peppers in it. Link to comment Share on other sites More sharing options...
Barbara Posted October 25, 2005 Share Posted October 25, 2005 I did search epicurious but didn't find what I was looking for. Julia's recipe sounds great, but the one at Hank's was more mousse-like, no layers. I think it had sweet red peppers in it. If the chef will at least tell you (or if some Rockwellian going there would ask--hint, hint) what's in it, I'll bet you could figure this out, using the basic steps (if not the same ingredients) that Julia suggests. Link to comment Share on other sites More sharing options...
Pool Boy Posted August 28, 2017 Share Posted August 28, 2017 Terrines are on my MUST LEARN list for 2018 along with consommé. Link to comment Share on other sites More sharing options...
ktmoomau Posted August 28, 2017 Share Posted August 28, 2017 16 hours ago, Pool Boy said: Terrines are on my MUST LEARN list for 2018 along with consommé. So what you are saying is that we ARE having a Spring 2018 DR picnic. 2 Link to comment Share on other sites More sharing options...
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