Apple Syrup

The Back Story

Terrine of Smoked Salmon with Apple Syrup



½ cup smoked norwegian salmon

¾ small diced granny smith apple, skinned, cored

⅓ cup 0% greek yogurt

¼ teaspoon cinnamon

1 tablespoon honey

½ bunch fresh dill, roughly chopped

½ meyer lemon

1 tablespoon fennel leaves, roughly minced

1 teaspoon salt     

1 teaspoon pepper

micro greens for garnish

apple syrup

1 fennel bulb, very small diced

1 teaspoon fennel seeds

⅓ cup apple juice

2 teaspoons honey

1 granny smith apple skinned, cored and very small diced




1.    In large bowl, mix salmon,apple, yogurt, cinnamon, honey, dill, fennel leaves, salt, and pepper gently

2.   in 2” ring mold placed on plate, fill mold with mixture

3.   squeeze lemon onto terrine

4.   remove mold

5.    garnish with micro greens

apple syrup

1.    In teflon skillet, brought to medium-high heat add fennel seeds

2.   when fennel seeds become very aromatic and toasted (30 seconds to 1 minute) add apple juice and bring to light simmer

3.   add apple and honey

4.   allow to reduce to syrup consistency


1.    after terrine has been placed on place spoon syrup around terrine, including chunks of apple and fennel seeds

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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