Mary Berry Salmon Terrine Recipe

This easy salmon terrine is light, creamy, and full of flavor. Made with fresh and smoked salmon, herbs, and a lemony mayo mix, it’s perfect for a starter or light lunch. Chill it and serve with toasted bread or crackers – simple and impressive.

Ingredients Needed:

• 5 cups water
• 2 teaspoons salt
• 1 (12 ounce) fresh salmon fillet
• 8 ounces smoked salmon, chopped
• ⅓ cup chopped green onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh tarragon, or to taste
• 7 tablespoons butter, softened
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice, or to taste
• ½ teaspoon black pepper

How To Make Salmon Terrine Recipe?

1. Boil the water: bring 5 cups of water to a boil in a large pan, then stir in the salt.
2. Cook the fresh salmon: add the fresh salmon fillet, reduce the heat, and simmer gently for 6 to 8 minutes until fully cooked. Remove with a slotted spoon and let it cool for 10 minutes.
3. Flake the salmon: once cooled, flake the cooked salmon into a large bowl and discard the skin.
4. Add other ingredients: mix in the chopped smoked salmon, green onion, parsley, and tarragon. Gently stir to combine.
5. Make the creamy mixture: in a separate bowl, whisk together the softened butter, mayonnaise, Dijon mustard, lemon juice, and black pepper until smooth.
6. Combine everything: pour the creamy mix into the bowl with the salmon and gently stir until well combined.
7. Chill and serve: cover the bowl and refrigerate for at least 3 hours. Bring to room temperature before serving. Serve with toasted baguette slices or crackers.

Recipe Tips:

• Don’t overcook the salmon: simmer the fresh salmon just until it’s cooked through (about 6–8 minutes). If it overcooks, it can turn dry and affect the texture.
• Let the salmon cool fully before mixing: if the cooked salmon is still warm, it will melt the butter and make the mixture greasy instead of smooth.
• Chop smoked salmon into small pieces: smaller bits mix better and give you even flavor in every bite. Big chunks can make it hard to spread.
• Whisk the mayo mixture until creamy: take your time to mix the butter, mayo, mustard, and lemon juice until smooth before adding to the salmon. This helps the terrine hold together.
• Chill for at least 3 hours (or overnight): this gives the terrine time to set and lets all the flavors blend. It tastes much better after chilling.

How To Store Leftovers?

Let the leftover salmon terrine cool to room temperature first. once cooled, cover it tightly or place it in an airtight container. store in the fridge for up to 3 days. let it sit out for about 20 minutes before serving so the texture softens a bit.

Nutrition Facts:

• Calories: 210 kcal
• Total Fat: 17g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 390mg
• Potassium: 280mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 14g

Try More Mary Berry Recipes:

• Mary Berry Boiled Fruit Cake in Air Fryer Recipe
• Mary Berry Lentil Shepherd’s Pie Recipe

Mary Berry Salmon Terrine Recipe

Course: AppetizersCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

8

minutes

Calories

210

kcal

This easy salmon terrine is light, creamy, and full of flavor. Made with fresh and smoked salmon, herbs, and a lemony mayo mix, it’s perfect for a starter or light lunch. Chill it and serve with toasted bread or crackers – simple and impressive.

Ingredients

• 5 cups water

• 2 teaspoons salt

• 1 (12 ounce) fresh salmon fillet

• 8 ounces smoked salmon, chopped

• ⅓ cup chopped green onion

• 2 tablespoons chopped fresh parsley

• 1 teaspoon chopped fresh tarragon, or to taste

• 7 tablespoons butter, softened

• ½ cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice, or to taste

• ½ teaspoon black pepper

Directions

• Boil the water: bring 5 cups of water to a boil in a large pan, then stir in the salt.
• Cook the fresh salmon: add the fresh salmon fillet, reduce the heat, and simmer gently for 6 to 8 minutes until fully cooked. Remove with a slotted spoon and let it cool for 10 minutes.
• Flake the salmon: once cooled, flake the cooked salmon into a large bowl and discard the skin.
• Add other ingredients: mix in the chopped smoked salmon, green onion, parsley, and tarragon. Gently stir to combine.
• Make the creamy mixture: in a separate bowl, whisk together the softened butter, mayonnaise, Dijon mustard, lemon juice, and black pepper until smooth.
• Combine everything: pour the creamy mix into the bowl with the salmon and gently stir until well combined.
• Chill and serve: cover the bowl and refrigerate for at least 3 hours. Bring to room temperature before serving. Serve with toasted baguette slices or crackers.

Notes

• Don’t overcook the salmon: simmer the fresh salmon just until it’s cooked through (about 6–8 minutes). If it overcooks, it can turn dry and affect the texture.
• Let the salmon cool fully before mixing: if the cooked salmon is still warm, it will melt the butter and make the mixture greasy instead of smooth.
• Chop smoked salmon into small pieces: smaller bits mix better and give you even flavor in every bite. Big chunks can make it hard to spread.
• Whisk the mayo mixture until creamy: take your time to mix the butter, mayo, mustard, and lemon juice until smooth before adding to the salmon. This helps the terrine hold together.
• Chill for at least 3 hours (or overnight): this gives the terrine time to set and lets all the flavors blend. It tastes much better after chilling.