Meal Theme: Make Ahead

Approximate Yield: 4 Servings


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


4  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.


Product options:

4 oz. Baked Salmon Portion
5 lb. Kippered Salmon Meat
8 oz. Nova
Kippered Salmon
Pre-packed Kippered Salmon
Whole Hot Smoked Salmon
4 oz. Herb Salmon Portion
4 oz. BBQ Salmon Portion
4 oz. Honey Maple Smoked Salmon Portion
Honey Maple Smoked Salmon
9 oz. Variety Pack

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