Cold Salmon and Tomato Terrine with Olive Cream


Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

When I began apprenticing in restaurants, seafood terrines were all the rage and they were pretty much all the same. The fish was pureed and an enormous amount of heavy cream was worked into it before the terrine was gently baked. I always found the effect monotonous and the terrines overly rich. But the idea of seafood terrines has always interested me. On a recent trip to the south of France, I encountered a terrine made with fresh sardines and tomatoes, so when I got home I decided to ma