Smoked Salmon and Mozzarella Terrine

Smoked salmon and mozzarella, fragrant basil to flavor these two ingredients into a fine appetizer.
A light, green salad, an avocado dip and slices of toasted bread accompany it to balance the oily taste.
work: 20′ time: 12h:20′ easy: 2/5
Smoked Salmon and Mozzarella Terrine

Ingredients (6 servings)

  • 400 gr/ 14.1 smoked salmon
  • 1 lemon, juice
  • 4 tbsp olive oil
  • 20-25 basil leaves
  • 350 gr/ 12.3 oz mozzarella, sliced
  • salt and freshly ground black pepper
In a small bowl, add the lemon juice, olive oil, salt and pepper.
Spread a transparent membrane in a form 15×10×8cm/ 5.9″×4"×3.1″. Use a brush to spread a thin layer of lemon-oil mixture.
Cover the the form, sides and bottom with thin slices of salmon brushing with lemon-oil mix.
Wash and wipe the basil leaves.
Lay a layer of mozzarella slices and spread over a few basil leaves.
Brush with lemon-oil.
Cover the salmon with basil leaves.
Repeat, until you run out of ingredients.
At the end, use the excess transparent film to cover the form.
Place a heavy object (e.g. 1 milk box), which pushes the layers of salmon-mozzarella and refrigerate overnight.
Smoked Salmon and Mozzarella Terrine The next day, when we want to serve, roll over the form onto a platter. Remove the transparent film.
Serve with a salad and an avocado dip, bathed in a vinegraitte sauce (2 tbsp oil, 2 tbsp vinegar, 1 tsp Mayonnaise, salt and pepper). Toast slices of bread and enjoy a delicious appetizer.
Accompanied by a good white wine.
Try it. It is ideal for a festive table.