Mary Berry’s Three Fish Terrine Recipe

This Mary Berry Three fish terrine is an elegant and impressive recipe, which is made with smoked trout, smoked salmon, and smoked mackerel. It’s the perfect party appetizer, ready in about 30 minutes, plus overnight chilling.

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Mary Berry Three Fish Terrine Ingredients

• sunflower oil, for greasing
• 175–250 g (6–8 oz) smoked salmon slices
• salt and black pepper
• watercress, to garnish

Trout Pâté:

• 175 g (6 oz) smoked trout
• 90 g (3 oz) butter
• 90 g (3 oz) full-fat soft cheese
• 1 1/2 tbsp lemon juice

Salmon Pâté:

• 125 g (4 oz) smoked salmon pieces
• 60 g (2 oz) butter
• 60 g (2 oz) full-fat soft cheese
• 1 1/2 tbsp lemon juice
• 1 tbsp tomato purée
• 1 tbsp chopped fresh dill

Mackerel Pâté:

• 175 g (6 oz) smoked mackerel
• 90 g (3 oz) butter
• 90 g (3 oz) full-fat soft cheese
• 1 1/2 tbsp lemon juice
• 1.2 litre (2 pint) loaf tin or terrine

How To Make Mary Berry Three Fish Terrine

1. Make the trout pâté: Remove any skin and bones from the smoked trout. Place it in a food processor with the butter, soft cheese, lemon juice, and salt and pepper to taste. Blend until smooth and well combined. Turn into a bowl, cover, and chill.
2. Make the salmon pâté: Place the smoked salmon pieces, butter, soft cheese, lemon juice, tomato purée, dill, and salt and pepper to taste in a food processor. Blend until smooth. Turn into a separate bowl, cover, and chill.
3. Make the mackerel pâté: Remove the skin and bones from the smoked mackerel. Place it in a food processor with the butter, soft cheese, lemon juice, and salt and pepper to taste. Blend until smooth. Turn into a third bowl, cover, and chill.
4. Assemble the terrine: Lightly grease the loaf tin or terrine with sunflower oil and line it with a double layer of cling film, leaving plenty overhanging the sides. Neatly line the base and sides of the tin with the smoked salmon slices, overlapping them slightly to avoid any gaps.
5. Layer the pâtés: Spoon the chilled trout pâté into the tin and spread it evenly. Top with the salmon pâté, spreading it carefully over the trout layer. Finally, add the mackerel pâté and level the surface.
6. Chill and serve: Fold the overhanging smoked salmon slices over the top, then cover tightly with the overhanging cling film. Chill overnight in the refrigerator. To serve, unwrap the cling film and invert the terrine onto a serving platter. Garnish with watercress.

Recipe Tips

• How to get a smooth pâté? For the smoothest possible texture, make sure your butter and soft cheese are at room temperature before blending. This helps them combine easily with the fish.
• Can I use different smoked fish? Yes, you could use smoked haddock (cooked) or smoked kippers instead of one of the other fish for a different flavour combination.
• How to line the tin neatly? Using a double layer of cling film makes it easier to lift the finished terrine out. Ensure the smoked salmon slices overlap slightly so there are no gaps for the pâté to seep through.
• Can I make this without a food processor? It would be difficult to achieve the smooth texture. If you don’t have one, you could flake the fish very finely and beat it vigorously with the softened butter and cheese, but the result will be more rustic.

What To Serve With Three Fish Terrine

This elegant terrine is a perfect starter for a dinner party, served with:

• Thinly sliced brown bread and butter
• Melba toast or crisp crackers
• A squeeze of fresh lemon juice
• A simple cucumber salad

How To Store Three Fish Terrine

• Refrigerate: Keep the terrine well-wrapped in the refrigerator for up to 3 days.
• Freeze: The recipe notes that the finished terrine can be frozen for up to 1 month. Wrap it tightly in a double layer of cling film and then a layer of foil. Thaw overnight in the refrigerator before serving.

FAQs

• What is a terrine? A terrine is a French dish, similar to a pâté, that is cooked or assembled in a rectangular dish (also called a terrine) and served cold in slices.
• Why does the terrine need to chill overnight? Chilling overnight is crucial. It allows the different pâté layers to firm up completely, which helps the terrine hold its shape so you can slice it neatly. It also allows the flavours to meld together.
• Can I use low-fat soft cheese? For the best creamy texture and rich flavour, full-fat soft cheese is recommended. Using a low-fat version may result in a slightly grainier or less firm terrine.