Mary Berry Salmon Terrine​ Recipe

This creamy Mary Berry Salmon Terrine recipe is made with a combination of smoked salmon, hot-smoked salmon, and fresh dill, all set in a light lemon and cream cheese mixture. The result is a simple yet elegant starter with a smooth, savory flavor and a beautiful two-tone appearance. This recipe is a perfect choice for a sophisticated dinner party appetizer or a light lunch and serves 6-8 people.

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Mary Berry Salmon Terrine Ingredients

• 150g (5½oz) hot-smoked salmon fillet, flaked
• 150g (5½oz) cream cheese
• 1 lemon, zested and juiced
• 1 tbsp finely chopped fresh dill
• 200g (7oz) thinly sliced smoked salmon
• Freshly ground black pepper

How To Make Mary Berry Salmon Terrine

1. Prepare the terrine tin: Line a small loaf tin (about 450g / 1lb) or a terrine dish with cling film, leaving plenty of overhang on all sides. This will make it easy to lift the terrine out later.
2. Line the tin with smoked salmon: Arrange the thinly sliced smoked salmon over the cling film, overlapping the slices to create a continuous layer. Ensure the slices hang over the sides of the tin; this will be used to wrap the terrine once the filling is added.
3. Make the filling: In a medium bowl, combine the flaked hot-smoked salmon with the cream cheese, lemon zest, lemon juice, and chopped fresh dill. Mix everything together thoroughly until the mixture is well combined and evenly flavored. Season with a little freshly ground black pepper to taste.
4. Fill the terrine: Spoon the salmon and cream cheese mixture into the lined loaf tin. Use the back of the spoon or a spatula to press the mixture down firmly and evenly, ensuring there are no air pockets.
5. Seal and chill: Fold the overhanging smoked salmon slices over the top of the filling to completely enclose it. Then, fold the cling film over the top and press down gently. Place the terrine in the refrigerator for at least 4 hours, or ideally overnight, to allow it to set firmly.
6. Serve: When you are ready to serve, carefully unwrap the cling film. Invert the terrine onto a serving platter and remove the cling film. Slice the terrine into thick slices using a sharp knife and serve immediately.

Recipe Tips

• Line the tin correctly: The cling film is essential for easy removal. Make sure it’s thick enough and that you leave a generous amount of overhang to pull the terrine out.
• Firmly press the filling: Compacting the filling into the tin is key to getting a nice, neat slice once the terrine is set. Press it down firmly to eliminate air pockets.
• Don’t skip the chilling: The terrine needs adequate time in the refrigerator to set up properly. Trying to slice it too early will result in a messy, soft terrine.
• Choose quality salmon: Both the hot-smoked and cold-smoked salmon are the stars of this dish, so choosing good quality fish will greatly impact the final flavor. Hot-smoked salmon is cooked and has a flakier texture, while cold-smoked salmon is cured and thinly sliced.

What To Serve Salmon Terrine

This elegant salmon terrine is best served with simple accompaniments that allow its flavor to shine. Serve it with thin slices of brown bread, melba toast, or buttered whole wheat bread. A fresh squeeze of lemon over each slice of terrine is a classic and effective addition. You can also serve it with a fresh green salad with a light vinaigrette or some capers on the side for a little salty tang.

How To Store Salmon Terrine Leftovers

• Refrigerate: Any leftover salmon terrine should be kept in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 3 days.
• Freeze: This terrine does not freeze well. The texture of the cream cheese and salmon can become grainy and watery upon thawing. It’s best to enjoy it fresh within a few days of making it.

Mary Berry Salmon Terrine Nutrition Facts

• Calories: 200 kcal
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 550mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 15g

Frequently Asked Questions

• What is the difference between hot-smoked and cold-smoked salmon? Hot-smoked salmon is cooked at a higher temperature, giving it a flaky texture, much like baked salmon. Cold-smoked salmon is cured and smoked at a low temperature, leaving it with a raw-like, silky texture that is thinly sliced.
• Can I make this terrine without the hot-smoked salmon? Yes, you can. You can use all cold-smoked salmon, but you will lose the flaky texture that the hot-smoked salmon provides. You can also substitute the hot-smoked salmon with cooked fresh salmon, flaked.
• Can I use a different type of fish? Yes, you can use other types of smoked fish in this recipe, such as smoked trout or smoked mackerel, for a different flavor. The principles of the recipe will remain the same.

Try More Recipes:

• Mary Berry​ Salmon En Croute Recipe
• Mary Berry Chicken And Leek Pie​ Recipe
• Mary Berry Sausage Rolls​ Recipe