Salmon Terrine

This terrine of both fresh and smoked salmon, was served to us as an entree when staying with our friends in France. It is so easy to make and always a hit! It is so popular that I rarely find myself making one, and at Christmas it is now becoming a sought after gift for family and friends.

Once you have made it once or twice you will realise how easy it is to change. Try replacing the fresh salmon with fresh ocean trout, and for the layers, replace one of the smoked salmon layer with flaked smoked trout.

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Salmon Terrine

A simple terrine that can be served as an entree or a sharing plate.

Category: Appetizer, Entree, Starter
Style: French
Keyword: Salmon, Salmon Pâté, Salmon Terrine, Smoked Salmon
Author: sbaskitchen
  • 750 g fresh salmon
  • 10 g chives finely snipped
  • 10 g dill finely chopped
  • zest of half a lemon
  • 1 tsp sea salt flakes
  • white pepper
  • 200 ml double cream
To Poach the Salmon
  • water
  • 1/2 lemon sliced
  • 1/2 brown onion sliced
  • 3 sprigs of dill
  • 10 whole peppercorns
To Garnish
  • Thin slices of lemon
  • sprigs of dill
  • baby capers
  1. Grease and line a 1.4 ltr (1.5 qt) pâté terrine with baking paper.
  2. Place the salmon and poaching aromats into pan and cover with cold water.

  3. Slowly bring to the boil over medium heat and once the water begins to bubble, turn the heat off.
  4. Allow the salmon to cool in the poaching liquid
  5. Preheat oven to 160˚C.
  6. Remove the salmon from the poaching liquid, and then remove and discard the skin and bones.
  7. Using a food processor, blend the fresh salmon with the cream, lemon zest, fresh herbs, salt and pepper to make a paste.
  8. Layer the terrine 1/3 paste, 1/2 smoked salmon, 1/3 paste, 1/2 smokes salmon, 1/3 paste.
  9. Cover the terrine with foil, place in a bain-marie and cook 45 minutes, remove foil & cook for a further 5 minutes. Remove from oven and cool.

This terrine was served to us as an entree when staying with my best friend, Véronique, during one of our visits. She served it with a sauce of mayonnaise with egg whites (whipped to soft peak) folded through and finely chopped chives. It was simply delicious!


I have made a few little changes over time, but nothing dramatic, just the aromats in the poaching liquid and the herbs and lemon zest.


If serving as an entree I like to serve with a simple salad of dressed salad leaves.



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