Smoked salmon terrine with mustard and dill dip

This cold fish terrine is delicious made with salmon, but you can use any fish you like. The mustard and dill sauce pairs wonderfully with the salmon. You can also make a crème fraiche based sauce with some dill and fish roe in it.
Salmon terrine
Mustard and dill dip

Ingredients 4 servings

Salmon terrine
400 g (14.11 oz) salmon fillets
6 g (0.21 oz) salt
5 g (0.18 oz) hickory wood chips

1 g (0.04 oz) salt
3 g (0.11 oz) white wine vinegar
3 g (0.11 oz) water
3 g (0.11 oz) mustard powder

Mustard and dill dip
29 g (1.02 oz) mustard
5 g (0.18 oz) fresh dill
5 g (0.18 oz) salt
10 g (0.35 oz) white wine vinegar
10 g (0.35 oz) sugar
150 ml (5.07 fl oz) neutral vegetable oil


Salmon terrine
Preheat an oven to 150° C (302 degrees Fahrenheit).
Mix the salmon and salt in a food processor.
Put the mixture in a cold pot. Smear the salmon on the bottom and the sides of the pot to create maximum surface area for the smoke to adhere to.
Load a smoking gun with the wood chips and fill the pot with smoke. Cover the pot with a lid and keep it tight for 5 minutes.
Transfer the smoked salmon mix to small hemisphere molds. Bake the mousse for 10 minutes or until the salmon has an inner temperature of 56° C (132.8 degrees Fahrenheit).
Let the terrine cool in a refrigerator until completely cold.

Boil the water and vinegar and add it to the other ingredients. Stir and then chill the mustard.

Mustard and dill dip
Chop the dill very fine. Mix the mustard, dill, sugar, vinegar and salt in a bowl.
Drizzle the vegetable oil into the bowl while whisking constantly.

Slice the cucumber in 3 mm slices on a mandoline.
Arrange the cucumber slices in a circle on the plate.
Unmold the salmon terrine over some absorbent paper and place it on the cucumber slices.
Pour the mustard and dill dip over the terrine.