Smoked Salmon and Artichoke Terrine

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Although this serves 8 as a sit down appetizer, it will serve a crowd as an hors d’oeuvre at a stand-up cocktail party.

Tags: Intermediate, 20 Mins, Appetizer & Hors d'Oeuvres, Fish, Canadian, Omega 3
Serves: 8
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 0  minutes
Total: 15 *  minutes

*Chill time: 30 minutes

Additional Information


1 English cucumber
1 pkg (350 g) PC Bay of Fundy Smoked Atlantic Salmon chopped
1/4 cup (50 mL) PC Creamy Horseradish Sauce
1 jar (170 mL) marinated artichoke hearts, drained and chopped
1/4 cup (50 mL) sour cream
2 tbsp (25 mL) chopped fresh chives


  1. Line a 2 cup (500 mL) bowl with plastic wrap. In another bowl, stir together smoked salmon, artichoke hearts, horseradish sauce, sour cream and chives; pack into prepared bowl. Cover with plastic wrap. Chill for 30 minutes.
  2. Remove plastic wrap from top of bowl. Carefully invert bowl onto serving plate. Remove bowl and plastic wrap. Slice cucumber on diagonal into 1/8-inch (3 mm) thick slices. Arrange cucumber around terrine. Garnish with extra chives, if desired.


Chef's Tips

Terrine can be made to end of step 1 up to 24 hours ahead of serving. This recipe works equally well with our PC Wild Sockeye Pacific Salmon-- substitute 2 pkg (each 150 g) PC Wild Sockeye Smoked Pacific Salmon, chopped.

Nutritional Information

Calories 151 Cal
Fat 9.4 g
Omega-3 Polyunsaturates 1.68 g
Sodium 687 mg
Carbohydrate 5.5 g
Protein 11 g
1.68 g Omega 3 per serving.