Salmon Terrine Recipe

Introduction

This Salmon Terrine is a delightful and elegant dish, perfect for special occasions or a sophisticated appetizer. Combining the smoky richness of salmon with creamy cheese and tangy mustard, it’s a flavorful treat that’s surprisingly easy to prepare.

Ingredients

• 4 sheets leaf gelatine
• 400g (14 oz) smoked salmon slices
• 300g (11 oz) cream cheese
• 120ml (4 fl oz) crème fraîche
• 30ml (2 tbsp) wholegrain mustard
• Handful of dill, finely chopped (optional)
• Juice of 1 lime

Instructions

1. Step 1: Soak the gelatine sheets in a small bowl with a little water until softened.
2. Step 2: Line a 450g (1lb) loaf pan or terrine with clear plastic wrap. Arrange some smoked salmon slices widthways along the base and sides, leaving enough hanging over the edges to fold over the filling later.
3. Step 3: Reserve enough smoked salmon slices to cover the terrine lengthwise as a middle layer. Finely chop the remaining salmon by hand or pulse briefly in a food processor, being careful not to make a paste.
4. Step 4: In a bowl, beat together the cream cheese, crème fraîche, mustard, and dill until smooth. Fold in the chopped salmon gently to combine.
5. Step 5: Squeeze excess water from the gelatine sheets and place them in a small heavy pan with the lime juice. Warm over low heat until the gelatine melts. Allow to cool slightly before stirring it into the salmon mixture.
6. Step 6: Spoon half of the salmon mixture into the lined pan. Lay the reserved smoked salmon slices on top, then add the remaining mixture and smooth the surface.
7. Step 7: Tap the pan on the counter to remove air bubbles. Fold over the overhanging salmon slices to cover the top, then wrap the entire terrine with plastic wrap.
8. Step 8: Refrigerate for at least 4 hours, ideally 6-8 hours, to allow the terrine to set and flavors to meld.

Tips & Variations

• For a fresher flavor, add finely chopped cucumber or chives to the filling.
• Use full-fat cream cheese for a richer texture.
• Make sure not to over-process the salmon; you want some texture, not a paste.
• If you prefer, substitute lime juice with lemon juice for a slightly different citrus note.

Storage

Keep the terrine covered tightly in the refrigerator and consume within 2-3 days for the best flavor and freshness. To serve, slice with a sharp knife dipped in hot water for clean cuts. Leftover terrine can be eaten cold or at room temperature but avoid reheating to preserve texture and taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the terrine in advance?

Yes, the terrine benefits from resting in the fridge for several hours or overnight, allowing the flavors to develop fully and the gelatine to set properly.

Can I use fresh salmon instead of smoked salmon?

This recipe relies on the smoky flavor of the smoked salmon, so fresh salmon won’t provide the same taste. If you want to use fresh salmon, it’s best to cook and cool it first, then adjust seasoning accordingly.

Salmon Terrine Recipe

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★★★★★

4.9 from 58 reviews

This elegant Salmon Terrine is a smooth and creamy layered dish combining smoked salmon with a luscious cream cheese and crème fraîche mixture, enhanced by wholegrain mustard, dill, and a hint of lime. Perfect as a sophisticated appetizer or a light lunch, it requires chilling to set, making it an easy no-cook preparation with refined flavors and a beautiful presentation.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 5 minutes (gelatine melting only)
• Total Time: 4 hours 25 minutes (including chilling)
• Yield: 6 to 8 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: European
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Gelatin

• 4 sheets leaf gelatine

Salmon

• 400g (14 oz) smoked salmon slices

Filling

• 300g (11 oz) cream cheese
• 120ml (4 fl oz) crème fraîche
• 30ml (2 tbsp) wholegrain mustard
• Handful of dill, finely chopped (optional)
• Juice of 1 lime

Instructions

1. Soften Gelatine: Soak the leaf gelatine in a small bowl with a little water until fully softened to prepare it for melting.
2. Line the Loaf Pan: Line a 450g (1lb) loaf pan or terrine with clear plastic wrap, then use some smoked salmon slices to cover the base and sides, leaving some slices hanging over the edges to fold later.
3. Prep Smoked Salmon: Set aside enough smoked salmon slices to create a middle layer along the length of the pan. Finely chop the remaining salmon by hand or briefly pulse in a food processor, being careful not to make it into a paste.
4. Make Filling: In a bowl, beat together the cream cheese, crème fraîche, wholegrain mustard, and chopped dill until smooth and well combined. Fold in the chopped salmon gently with a spatula or spoon.
5. Melt Gelatine: Squeeze excess water from the gelatine sheets and put them in a small heavy pan with the lime juice. Warm gently over low heat until the gelatine melts completely. Allow to cool slightly, then stir it into the salmon mixture to evenly distribute it.
6. Assemble Terrine: Spoon half of the salmon filling into the lined pan, then layer the reserved whole smoked salmon slices over the filling along the length of the pan. Add the remaining filling on top and smooth the surface carefully.
7. Chill and Set: Tap the pan lightly on the countertop to remove air bubbles. Fold the overhanging smoked salmon slices over the top to cover the filling. Cover the entire terrine with clear plastic wrap and refrigerate for at least 4 hours, ideally 6-8 hours, until fully set and firm.

Notes

• Do not over-process the smoked salmon; the texture should remain slightly coarse, not a smooth paste.
• The dill is optional but adds a fresh herbal note that complements the salmon beautifully.
• Use a loaf pan around 450g (1lb) to get the correct size and thickness for the terrine.
• Ensure the gelatin is fully melted before adding to the mixture to avoid lumps.
• Chilling the terrine for longer improves the texture and flavor melding.
• Serve chilled, sliced thickly as an elegant appetizer with rye bread or crisp crackers.

Keywords: salmon terrine, smoked salmon recipe, creamy salmon appetizer, no-cook terrine, party appetizers, elegant starters