This Mary Berry Salmon Terrine is a creamy and elegant no-bake recipe, which is made with savory smoked salmon and a rich cream cheese pâté. It’s the perfect make-ahead starter for a dinner party or a showstopper for a buffet, ready with just 30 minutes of prep, plus chilling time.
Mary Berry Salmon Terrine Ingredients
A classic combination for an impressive and delicious no-bake starter.
- Oil, for greasing the tin
- 250-300g (about 10oz) long slices of smoked salmon
- 200g (7oz) flaked hot-smoked salmon or cooked fresh salmon fillet
- 225g (8oz) full-fat cream cheese, softened
- 115g (½ cup) unsalted butter, softened
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill or chives
- Freshly ground black pepper
- Watercress or baby salad leaves, to garnish
- Lemon wedges, to serve
How To Make Mary Berry Salmon Terrine
A step-by-step guide to this classic and elegant dish.
- Prep the Loaf Tin: Lightly oil a 900g (2lb) loaf tin. Line the tin with a double layer of cling film, leaving a generous overhang on all sides. This will help you to easily remove the terrine later.
- Line with Smoked Salmon: Line the base and sides of the prepared tin with the long slices of smoked salmon, overlapping them slightly to ensure there are no gaps. Allow the slices to overhang the sides of the tin.
- Make the Pâté Filling: In a food processor, combine the flaked hot-smoked (or cooked fresh) salmon, the softened cream cheese, softened butter, and lemon juice. Blend until the mixture is smooth.
- Assemble the Terrine: Transfer the pâté mixture to a bowl and stir in the chopped fresh dill or chives. Season well with freshly ground black pepper. Spoon the pâté into the salmon-lined tin, spreading it out into an even layer and pressing it down firmly to remove any air pockets.
- Chill Until Firm: Fold the overhanging slices of smoked salmon over the top of the pâté to enclose the filling completely. Cover with the overhanging cling film. Chill in the refrigerator for at least 6 hours, or preferably overnight, until completely firm.
- Serve: To serve, unwrap the cling film from the top. Invert the loaf tin onto a serving platter and use the overhanging cling film to gently lift the tin away. Peel off all the cling film. Garnish with fresh watercress and serve in thick slices with lemon wedges on the side.
Recipe Tips
For a perfect, beautiful salmon terrine every time.
- How to get clean, neat slices? The key is to make sure the terrine is thoroughly chilled and very firm. Using a long, sharp, thin-bladed knife is also essential. Wiping the blade clean between each slice will ensure a beautiful presentation.
- Can I make this ahead of time? Absolutely! This is the perfect make-ahead starter. It needs to be made at least 6 hours in advance, but it’s even better when made a full day ahead, allowing the flavors to meld and the terrine to set up perfectly.
- What’s the best salmon to use? For the lining, use good-quality, long slices of cold-smoked salmon. For the filling, you can use either flaked hot-smoked salmon for a smoky flavor, or a simple poached and flaked fresh salmon fillet for a milder taste.
- Why do I need to line the tin with cling film? This is a crucial step! The cling film is what allows you to easily lift the delicate terrine out of the tin without it breaking or sticking.
What To Serve With Salmon Terrine
Classic accompaniments for this elegant starter.
This sophisticated terrine is a wonderful starter for a dinner party or a centerpiece for a buffet. It pairs beautifully with:
- Thinly sliced and buttered brown bread or rye bread
- Melba toast or crisp crackers
- A simple green salad with a light lemon vinaigrette
- A dollop of horseradish cream or crème fraîche
How To Store Salmon Terrine
Keeping your delicious terrine fresh.
- Refrigerate: Once unmolded, wrap the terrine tightly in fresh cling film and store it in the refrigerator for up to 3 days.
Mary Berry Salmon Terrine Nutrition Facts
An estimated guide per slice.
- Calories: 320 kcal
- Carbohydrates: 2 g
- Protein: 18 g
- Fat: 27 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have a food processor, you can make the pâté by thoroughly mashing the flaked salmon with a fork, then beating it together with the very soft cream cheese and butter until as smooth as possible.
It is generally not recommended to freeze this terrine, as the cream cheese can change texture and become watery upon thawing, which would ruin the smooth, creamy consistency.
Of course. A teaspoon of creamed horseradish, a pinch of cayenne pepper, or the finely grated zest of the lemon would all be delicious additions to the cream cheese and salmon filling.
Mary Berry Salmon Terrine Recipe
Description
An elegant and surprisingly easy no-bake salmon terrine from Mary Berry. Slices of smoked salmon encase a rich and creamy pâté made with cooked salmon, cream cheese, and fresh dill.
Ingredients
Instructions
- Lightly oil a 2lb loaf tin and line it with a double layer of cling film, leaving a generous overhang.
- Line the bottom and sides of the tin with the slices of smoked salmon, allowing them to overhang the sides.
- In a food processor, blend the flaked salmon, softened cream cheese, softened butter, and lemon juice until smooth.
- Stir the chopped dill and a good grinding of black pepper into the pâté mixture.
- Spoon the pâté into the salmon-lined tin and smooth the top.
- Fold the overhanging smoked salmon over the top to cover the filling.
- Cover tightly with the overhanging cling film and chill in the refrigerator for at least 6 hours, or overnight, until very firm.
- To serve, unwrap and invert the terrine onto a platter. Serve in thick slices with a garnish of watercress and lemon wedges.
Notes
- Allowing the terrine to chill overnight is the best way to ensure it is firm enough to slice neatly.
- Using a food processor is the key to a perfectly smooth and creamy pâté filling.
- This is a perfect make-ahead starter for a stress-free dinner party.
- Serve with thin slices of buttered brown bread for a classic pairing.
