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Mary Berry Salmon Terrine Recipe

Mary Berry Salmon Terrine
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Print Recipe

Mary Berry’s Salmon Terrine is a chilled, layered dish made from a combination of fresh and smoked salmon, blended with cream, herbs, and lemon for a rich yet refreshing taste. Once assembled, it’s pressed and set in the fridge, resulting in a firm yet creamy texture. The terrine slices beautifully and is perfectly served with salad, crusty bread, or a light dressing.

Ingredients

Scale

  • 300g fresh salmon fillets, skin removed

  • 200g smoked salmon slices

  • 150ml double cream

  • 2 tbsp mayonnaise

  • 1 tbsp lemon juice

  • 1 tsp grated lemon zest

  • 1 tbsp chopped fresh dill or parsley

  • 1 tsp Dijon mustard

  • 1 sachet (about 10g) powdered gelatine or 2 gelatine leaves

  • 2 tbsp hot water (for dissolving gelatine)

  • Salt and black pepper, to taste

Instructions

Step 1: Prepare the Fresh Salmon

Poach the salmon fillets in gently simmering water for 5–6 minutes until just cooked through. Remove from the pan, drain, and allow to cool completely before flaking into large chunks.

Step 2: Prepare the Gelatine Mixture

In a small bowl, dissolve the gelatine in 2 tablespoons of hot water. Stir until smooth and let it cool slightly before adding to the mixture later.

Step 3: Blend the Filling

Place half of the poached salmon, the double cream, mayonnaise, lemon juice, zest, mustard, herbs, and seasoning into a food processor. Blend until smooth and creamy. Gradually add the cooled gelatine while blending until fully combined.

Step 4: Line the Tin

Line a loaf tin with cling film, allowing extra to overhang the sides. Neatly line the base and sides of the tin with smoked salmon slices, slightly overlapping them to form an even layer.

Step 5: Assemble the Terrine

Spoon half of the blended salmon mixture into the lined tin. Add a layer of flaked salmon in the center, then top with the remaining blended mixture. Smooth the surface evenly, then fold the smoked salmon edges over the top to enclose the filling completely.

Step 6: Chill Until Set

Cover with cling film and refrigerate for at least 6 hours or overnight until firm and well set.

Step 7: Serve and Slice

To serve, gently lift the terrine out using the cling film and invert it onto a serving platter. Slice carefully with a sharp knife and serve chilled with lemon wedges, salad leaves, or crusty bread.

Find it online: https://maryberrycooks.co.uk/mary-berry-salmon-terrine/