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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time. | 2. Brush olive oil over fresh salmon; wrap in aluminum foil and cook in oven preheated to 400 degreesF (200 degreesC) for 8 minutes. Remove and let cool. | 3. Break up cooked salmon by hand into smaller chunks of about 1/2 inch (12 mm). Cut smoked salmon into similar-size pieces. | 4. Chop shallots, capers and chives and hand mix in a stainless steel bowl with cooked salmon, smoked salmon, yogurt, lime juice and clarified butter. | 5. Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours. | 6. Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salmon fillet	1	lb	boneless	403.4676	0.0	89.7602	2.2667
salmon	3 1/2	1/2	smoked	140.8167	0.0	19.6747	6.2872
shallot	2			230.4	53.76	8.0	0.32
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
chive	1/2	bunch		-	-	-	-
yogurt	1	cup		149.45	11.417	8.5015	7.9625
lime juice	1/2			1.8906	0.6368	0.0318	0.0053
butter	1/2	cup	unsalted clarified	684.0	31.428	21.372	57.6
tabasco sauce	2	drops		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.