You don’t know what to serve as a starter at Christmas: this salmon terrine to prepare in advance is a very good option!

Between the aperitif, the starter, the main course, the dessert, the sweets, the Christmas decorations, the table plan, the appetizers, the cocktails… Christmas preparations can quickly become exhausting if you are entertaining your loved ones for this end of the year. Fortunately, there are dishes to prepare in advance, to spread the work over several days! This is the case with this delicious salmon terrine, which can be made at least three days before the big day.

To prepare this recipe for 6 people, you will need:

500 g of saumon pavés;

Aromatic herbs like dill, chives, parsley… According to your tastes! ;

20 cl of full-fat liquid cream (30% fat);

This recipe is excellent for clearing out your fridge before the holidays! A leftover salmon steak and a little smoked salmon are enough to prepare this delicious terrine. Herbs can be purchased frozen, although they are often less flavorful.

Start by mixing all the ingredients, except for the smoked salmon and herbs. You should get a fairly thick consistency.

Pour ⅓ of the mixture into a silicone cake mold.

Add a layer of smoked salmon.

Pour a new layer of the mixture.

Add a new slice of smoked salmon.

Finish by pouring in the rest of the mixture.

Place the mold in a bain-marie.

Cover it with aluminum foil.

Preheat the oven to 180°C. Then bake for 45 minutes.

Leave in the fridge (remembering to cover the mold).

Unmold just before serving.