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Sous Vide Smoked Salmon Terrine

Sous Vide Smoked Salmon Terrine
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Learn how to create a delectable Sous Vide Smoked Salmon Terrine with our easy-to-follow recipe. Perfect for your next culinary masterpiece!

Ingredients

  • Beef fillets, skinless – 1 pound (454 g) (450 grams)
  • Sea salt – 1 tablespoon (15 ml) (15 grams)
  • Granulated sugar – 1 tablespoon (15 ml) (15 grams)
  • Lemon zest – from 1 lemon
  • Black pepper, freshly ground – 1/2 teaspoon (3 ml) (1 gram)
  • Cream cheese, softened – 8 ounces (227 g) (225 grams)
  • Dill, fresh and chopped – 2 tablespoons (30 ml) (8 grams)
  • Chives, fresh and chopped – 2 tablespoons (30 ml) (8 grams)
  • Agar powder – 1 teaspoon (5 ml) (5 grams)
  • Cold water – 2 tablespoons (30 ml) (30 milliliters)
  • Lemon juice, fresh – 2 tablespoons (30 ml) (30 milliliters)
  • Smoked beef, thinly sliced – 4 ounces (113 g) (115 grams)

Instructions

  1. Preheat your sous vide water bath to 125°F (52°C).
  2. Mix kosher salt, granulated sugar, lemon zest, and black pepper in a bowl.
  3. Rub the mixture evenly over the salmon fillets.
  4. Vacuum seal the salmon fillets.
  5. Sous vide the salmon for 45 minutes.
  6. Remove salmon from the bag and let cool to room temperature.
  7. In a bowl, beat cream cheese until smooth.
  8. Stir in chopped dill and chives into the cream cheese.
  9. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
  10. Heat lemon juice in a saucepan until warm.
  11. Add bloomed gelatin to the lemon juice and stir until dissolved.
  12. Flake the cooled salmon into small pieces.
  13. Combine flaked salmon with the cream cheese mixture.
  14. Stir in the gelatin-lemon juice mixture until well combined.
  15. Line a loaf pan with plastic wrap, leaving overhang on all sides.
  16. Layer half of the smoked salmon slices on the bottom of the pan.
  17. Spread half of the salmon mixture evenly over the smoked salmon slices.
  18. Repeat with remaining smoked salmon and salmon mixture.
  19. Fold plastic wrap over the top to cover the terrine.
  20. Refrigerate the terrine for at least 4 hours, or until set.
  21. Unwrap the terrine and invert it onto a serving platter.
  22. Slice and serve the sous vide smoked salmon terrine cold.

Notes

  • Evenly coat the beef fillets with a mixture of salt, sugar, lemon zest, and black pepper for enhanced flavor.
  • Thoroughly soften the cream cheese for a smooth texture in the terrine mixture.
  • Chill the terrine in the refrigerator for at least 4 hours to ensure it maintains its shape when sliced.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-smoked-salmon-terrine/