Mary Berry’s Double Salmon Tian Recipe

This Mary Berry Double Salmon Tian is an elegant and simple recipe, which is made with fresh salmon fillet and smoked salmon. It’s the perfect make-ahead appetizer, ready in about 30 minutes, plus chilling time.

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Mary Berry Double Salmon Tian Ingredients

• 650 g (1 lb 5 oz) fresh salmon fillet, skinned
• 200 g (7 oz) full-fat soft cheese
• 4 tbsp chopped fresh dill
• salt and black pepper

To serve:

• 6 small slices of smoked salmon, total weight about 200 g (7 oz)
• 50–60 g (1 1/2–2 oz) fresh rocket or mizuna leaves
• 6 lemon wedges, to serve
• 6 x 7.5 cm (3 in) metal rings or 150 ml (5 fl oz) ramekins

How To Make Mary Berry’s Double Salmon Tian

1. Cook the salmon: Preheat your oven to 190°C (170°C fan, Gas 5). Wrap the fresh salmon fillet tightly in foil and bake for 15–20 minutes, or until just cooked through. Leave the salmon to cool completely in the foil.
2. Make the salmon mixture: In a large bowl, mix the soft cheese and chopped dill until smooth. Flake the cooled salmon into the bowl, making sure to include any fish juices and jelly from the foil, but discarding any bones. Season well with salt and pepper and fold everything together gently.
3. Shape the tians: Place the metal rings on a flat plate or baking tray. If you are using ramekins, line them with cling film first. Divide the salmon and cheese mixture among the rings or ramekins, smoothing the surface with the back of a metal spoon.
4. Chill: Cover the tians and refrigerate for at least 2 hours, or overnight if possible, to allow them to set firmly.
5. Serve: To serve, use a fish slice to lift each ring filled with salmon onto a serving plate, then carefully ease off the ring. If using ramekins, invert the salmon tian onto the plate and gently remove the cling film. Top each tian with a loosely curled piece of smoked salmon. Divide the salad leaves among the plates and serve with lemon wedges for squeezing.

Recipe Tips

• How to get the best flavour? Don’t discard the juices and jelly from the foil after baking the salmon. This contains a huge amount of flavour and will make the tian moist and delicious.
• Can I use a different herb? Dill is a classic pairing with salmon, but you could also use fresh chives, parsley, or a little tarragon for a different flavour profile.
• What if I don’t have metal rings or ramekins? You can shape the mixture by hand into neat rounds on a plate lined with cling film, although they may not be as perfectly uniform.
• How to make it extra luxurious? For a touch of decadence, you can add a tablespoon of crème fraîche or a little grated lemon zest to the soft cheese mixture.

What To Serve With Double Salmon Tian

This elegant starter is perfectly complemented by:

• Thinly sliced brown bread or rye bread
• Melba toast or crisp crackers
• A glass of chilled Sauvignon Blanc or Prosecco

How To Store Double Salmon Tian

• Refrigerate: Store the assembled tians, well-covered, in the refrigerator for up to 2 days.
• Freezing: It is not recommended to freeze this dish, as the texture of the soft cheese and salmon can become watery upon thawing.

FAQs

• What is a tian? In this context, a tian refers to a dish that is prepared and shaped in a round mould. The term can also refer to a type of earthenware casserole dish from Provence, France.
• Can I use canned salmon? For the best flavour and texture, fresh baked salmon is highly recommended. Canned salmon would create a much different, softer texture.
• Why does the tian need to chill for so long? Chilling is a crucial step. It allows the soft cheese and salmon mixture to firm up completely, which helps the tian hold its neat, round shape when you remove the mould.

Try More Recipes:

• Mary Berry’s Three Fish Terrine Recipe
• Mary Berry’s Brandied Chicken Liver Pâté Recipe
• Mary Berry Pan-fried Pâté Recipe