Salmon Terrine with Roasted Poblano Cream

Name: Salmon Terrine with Roasted Poblano Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 larges poblano or Anaheim chiles; 118 milliliters chopped cilantro; 454 grams cream cheese, softened; 1 large garlic clove, minced; 3 Tbsps fresh lemon juice; 12 servings Mixed salad greens, for garnish; 12 servings Freshly ground pepper; 454 grams skinless salmon fillets; 12 servings Salt; 227 grams thinly sliced smoked salmon

Salmon Terrine with Roasted Poblano Cream might be just the main course you are searching for. One portion of this dish contains roughly 14g of protein, 16g of fat, and a total of 217 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. It is a good option if you're following a gluten free, primal, pescatarian, and דל פחמימות, diet. A mixture of pepper, cilantro, salad greens, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Fill a large skillet with salted water and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add the salmon fillets and poach over low heat until they are just opaque throughout, about 4 minutes.

Ingredients you will need

Salmon Fillets

Transfer the fillets to a platter, cover loosely with foil and let cool.

Equipment you will use

Aluminum Foil

Roast the chiles directly over a gas flame until charred all over.

Ingredients you will need

Chili Pepper

Transfer them to a bowl and cover with plastic for 5 minutes to loosen the skins. Rub off the skins and remove the seeds and ribs. Rinse the chiles and coarsely chop.

Ingredients you will need

Chili Pepper

Seeds

Ribs

Dry Seasoning Rub

Equipment you will use

Bowl

In a food processor, combine the chiles, cream cheese, cilantro, 2 tablespoons of lemon juice and the garlic and process to blend coarsely.

Ingredients you will need

Cream Cheese

Lemon Juice

Cilantro

Chili Pepper

Garlic

Equipment you will use

Food Processor

Transfer the cream to a bowl and season with salt.

Ingredients you will need

Cream

Salt

Equipment you will use

Bowl

Line two 8-by-4-inch loaf pans with plastic wrap, leaving a 4-inch overhang on all sides. Line the bottom and sides of each pan with one-fourth of the smoked salmon slices, slightly overlapping them.

Ingredients you will need

Smoked Salmon

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Add 3/4 cup of poblano cream and spread in an even layer. Season the salmon fillets with salt, pepper and the remaining lemon juice; center a fillet on the cream in each pan.

Ingredients you will need

Salmon Fillets

Lemon Juice

Poblano Pepper

Pepper

Spread

Cream

Salt

Equipment you will use

Frying Pan

Spread half the remaining poblano cream over each salmon fillet and cover with half the remaining smoked salmon. Fold the overhanging plastic up and over the top of the terrine and refrigerate until firm, at least 6 hours and up to 12 hours.

Ingredients you will need

Salmon Fillets

Smoked Salmon

Poblano Pepper

Spread

Cream

Peel back the plastic and unmold the terrines onto a cutting board. Using a sharp knife, slice the terrines crosswise 1/4 inch thick. Arrange the slices on a platter, garnish with the mixed greens and serve.

Ingredients you will need

Mixed Greens

Equipment you will use

Cutting Board

Knife

Equipment

Ingredients

Servings:

3larges

poblano or Anaheim chiles 118milliliters

chopped cilantro 454grams

cream cheese, softened 1large

garlic clove, minced 3Tbsps

fresh lemon juice 12servings

Mixed salad greens, for garnish 12servings

Freshly ground pepper 454grams

skinless salmon fillets 12servings

Salt 227grams

thinly sliced smoked salmon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.