Salmon Terrine: A Simple, Delicious Make-Ahead Dish

Salmon terrine is a show-stopping dish that is perfect for a special occasion or as a centrepiece for a festive table or dinner party. It is a lot easier to make than its elegant presentation suggests. This guide will take you through the steps to make a salmon terrine, from preparing the ingredients to serving the finished dish. You will learn how to create a delicious and rich flavour combination that is sure to impress your guests, as well as some tips and tricks to make your terrine look like a work of food art.

Choosing a salmon

The type of salmon you choose for your terrine will depend on the specific recipe you are following and the desired end result. Most recipes for salmon terrine call for smoked salmon, which can be either hot-smoked or cold-smoked.

Hot-smoked salmon has a meatier texture and a chunky, pale pink colour with a burnished exterior. It is often flaked or chopped and added to the terrine filling to give it a deep, smoky flavour. Cold-smoked salmon, on the other hand, is thinner and has a jewel-like colour. It is usually used to line the loaf tin or mould and creates an elegant presentation when the terrine is served.

When selecting salmon, it is important to choose a high-quality product, especially if you want the salmon to be the star ingredient in your dish. Look for salmon that is firm to the touch, with a bright colour and a fresh, sea-breeze scent. Avoid salmon that has any brown discolouration or a strong, fishy odour, as these may indicate that the fish is not fresh.

In addition to smoked salmon, some recipes may also call for fresh salmon fillets. When selecting fresh salmon, look for fish that has moist, shiny flesh and bright red gills. It should feel firm and spring back when gently pressed. Avoid salmon with dull, dry-looking flesh or any signs of discolouration.

Whether you choose hot-smoked, cold-smoked, or fresh salmon, always check the packaging to ensure that it has been properly refrigerated and is within the "best before" date.

Preparing the salmon

Firstly, select a suitable loaf tin or terrine mould for your salmon terrine. A 1.25-litre loaf tin or a 450g/1lb loaf pan is ideal, but you can adjust the size slightly based on your needs. Grease the tin or mould with a thin layer of oil or vegetable oil to ensure the salmon doesn't stick.

Next, line your prepared tin or mould with cling film, ensuring there is enough overhang to cover the top of the terrine later. This step is important as it will help you remove the terrine from the mould easily and maintain its shape.

Now, it's time to prepare the smoked salmon slices. You will need a combination of cold-smoked salmon and hot-smoked salmon for this recipe. The cold-smoked salmon slices should be thin and jewel-coloured, while the hot-smoked salmon will be meatier with chunky, pale pink flesh.

Line the base of your tin or mould with a layer of smoked salmon slices, trimmed to fit neatly. You can use either variety of smoked salmon for this step, but ensure they overlap slightly and come up over the sides of the tin or mould to cover the surface once it is filled.

If you are using hot-smoked salmon in your filling, flake it into a food processor or chop it finely by hand. Be careful not to over-process or over-mix the salmon, as you don't want it to form a paste. Set aside any trimmings from the smoked salmon slices to use in the filling.

For the filling, you will typically combine cream cheese, crème fraîche, lemon zest and juice, and seasonings. You can also add herbs like dill, chives, or chervil for extra flavour. Some recipes include additional ingredients like wholegrain or Dijon mustard, horseradish, or pink peppercorns. Simply mix or blend these ingredients until well combined.

Once your filling is ready, it's time to assemble your terrine. Spread a layer of the cream cheese mixture over the smoked salmon layer in your tin or mould. Top this with a layer of salmon slices, then repeat these layers until you have used all your cream cheese mixture, finishing with a final layer of salmon.

Finally, fold the overhanging smoked salmon slices over the top of the terrine to enclose it completely. Cover with the overhanging cling film and weigh down with another loaf tin or a piece of cardboard and some weights or tins. Place your salmon terrine in the refrigerator to chill for at least six hours or preferably overnight.

Preparing the mould

The first step in preparing a salmon terrine is to grease your mould or tin. You can use butter or vegetable oil for this step. Next, line the mould with cling film, ensuring there is enough overhang to cover the top of the terrine once filled.

Now it's time to line the mould with smoked salmon slices. Place the slices widthways, slightly overlapping, to cover the base and sides of the mould, leaving enough overhang to cover the top of the filling. You can trim the slices to fit neatly if needed. Reserve any leftover smoked salmon for the middle layer or use trimmings in the food processor later.

For individual servings, lightly oil the moulds or ramekins and line them with smoked salmon slices, allowing them to hang over the edges.

At this point, your mould is ready to be filled with the delicious salmon mixture!

Making the filling

Prepare the Salmon

Start by preparing your salmon. For a show-stopping presentation, you can use a combination of cold-smoked salmon and hot-smoked salmon. The cold-smoked salmon will be the thin, jewel-coloured slices that we are all familiar with, while the hot-smoked salmon will add a chunkier texture and a deeper, smoky flavour to your terrine. Flake the hot-smoked salmon into a food processor and add any trimmings from the cold-smoked salmon. You can also add a small amount of butter or cream cheese to the food processor, depending on your preference.

Create the Creamy Base

The next step is to create a creamy base for your filling. In a separate bowl, combine softened cream cheese, crème fraîche, and/or butter. You can also add a splash of lemon juice to taste. If you're looking for a more indulgent option, consider adding a touch of double cream. For a well-rounded flavour profile, season with salt and pepper, and perhaps a pinch of cayenne pepper. You can also add some fresh herbs like dill, chives, or tarragon to this mixture.

Combine the Salmon and Creamy Base

Once you have your creamy base, it's time to combine it with the salmon. Add the creamy mixture to the food processor with the flaked salmon and pulse until well combined. Be careful not to over-process the mixture—you don't want it to become a paste. The goal is to create a cohesive filling with a chunky texture.

Add Additional Ingredients (Optional)

At this point, you can also add other ingredients to enhance the flavour of your terrine. Consider adding a touch of Dijon or wholegrain mustard, grated horseradish, or even a splash of lime or lemon juice for a brighter flavour. You can also include some chopped green onions or spring onions for a subtle savoury note.

Layer with Celery (Optional)

If you want to add a crunchy element and a burst of freshness to your terrine, try incorporating some quick-pickled celery. Simply mix chopped celery with vinegar, a pinch of salt, and a touch of sugar. Allow this mixture to sit for about an hour before adding it to your terrine. You can layer the celery with the salmon and creamy filling in your loaf tin, creating a refreshing surprise within your terrine.

Finalize the Filling

Once you've combined all your desired ingredients, it's time to finalize the filling. Spoon the mixture into your prepared loaf tin or moulds, ensuring it is spread evenly. If you're using the quick-pickled celery, you can create layers by sprinkling it over the filling and then topping it with another layer of the salmon mixture. Repeat this process until your tin is filled, always ending with a final layer of the salmon mixture.

Now, your filling is ready! The final step is to cover the filling with overlapping slices of smoked salmon and chill your terrine for at least six hours, or preferably overnight, before serving. Your elegant and delicious salmon terrine will be sure to impress!

Serving suggestions

Salmon terrine is a great dish for a special occasion and can be served as a show-stopping starter or main course. It can be made in a large loaf tin or in individual portions, making it a versatile dish for a dinner party or festive gathering.

When serving salmon terrine, it is best to remove it from the fridge about 10 minutes before serving to take the chill off. Carefully turn it out of its mould, peel off the cling film, and plate it. You can serve it on a bed of cucumber salad, a leafy salad, or simply on its own with some garnish.

For a simple and elegant presentation, garnish the salmon terrine with fresh herbs such as dill fronds or chervil. You can also add a dollop of horseradish cream or mustard on the side.

Toasted baguette slices, crackers, or soda bread are the perfect accompaniment to the salmon terrine, providing a crunchy contrast to the creamy texture of the dish. You can also serve it with caper berries or a light dressing made with lemon juice, olive oil, and sugar.

If you want to make it a more substantial meal, serve the salmon terrine with a side of toasted bread or a green salad with avocado. For a festive touch, add a wedge of lemon to brighten up the dish.

Frequently asked questions