Skip to main content

Smoked Salmon Terrine with Watercress Chimichurri

A light shareable perfect for any season, this hardwood-smoked salmon gets brightness from lemon and watercress. Serve with seeded crackers to add some crunch!


8 oz. hardwood-smoked salmon
2 T garlic olive oil
1/4 tsp. kosher salt
3/4 C watercress
2 T olive oil
2 T Ready-Set-Serve Lemon Juice
1 tsp. white wine vinegar
2 cloves Ready-Set-Serve Peeled Garlic
1/4 tsp. kosher salt


Shred fish with your fingers. Combine salmon, garlic oil, and salt. Fit into a ring mold on serving plate and reserve in refrigerator.
Mix watercress, oil, lemon juice, vinegar, garlic, and salt in a food processor until pureed, but slightly chunky. Spoon this sauce around the edge of the ring mold with salmon. Carefully remove the mold. Top with seasonal garnishes; if desired, serve with seeded crackers.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.