Kippered Salmon, Potato, and PestoTerrine

Recipes > Kippered Salmon, Potato, and PestoTerrine

Kippered Salmon, Potato, and PestoTerrine

Meal Theme:

Total Time: 
30 Minutes, overnight to weigh down
Approximate Yield: 


Our hot smoked kippered salmon mixed with diced potatoes and pesto terrine


medium sized russet potatoes
1 1⁄2 pound
Acme kippered salmon (cut into 3 portions, skin and bones removed, each third broken into large pieces)
1⁄2 cup
pesto (prepared or homemade)
1 bunch
mixed greens


Peel the potatoes and place in a large pot. Cover with cold water and cook until the potatoes are tender. Drain and allow to cool just enough so you can handle them. Then cut the potatoes into 1/4 thick slices. Line a terrine mold or bread loaf pan (3 1/2 x 7 x 3) with wax paper. Place one third of the salmon in an even layer on the bottom of the mold and press it into the mold. Brush the salmon with a layer pesto. Place one third of potatoes on top, trimming the potatoes to fit the mold, Brush with more pesto. Place a layer of the smoked salmon on top and brush with more pesto. Repeat the process until there are 3 layers, ending with potatoes and pesto. Cover the top of the terrine with plastic wrap and weigh down. Refrigerate overnight. Cut the terrine into eight slices. Served over mixed greens.