Easy Salmon Terrine

Easy Salmon Terrine


Servings 8
Time Needed Prep
Ingredients 16
Difficulty Easy

Rating (click to rate)

be the first to rate this


  • Melted Butter, For Brushing
  • 300 g (10 ½ Oz) Salmon Fillet, Skin Removed And Pin-boned
  • 2 Egg Whites
  • Ice Cubes
  • 1 300 Ml (10 ½ Fl Oz) Thin (pouring) Cream
  • 200 g (7 Oz) Smoked Salmon, Coarsely Chopped
  • 1 tbsp Finely Chopped Tarragon
  • 1 tbsp Finely Chopped Chervil
  • 1 tbsp Snipped Chives
  • 1 tbsp Salt
  • 1/2 tsp Cayenne Pepper
  • 1.5 tbsp Olive Oil
  • To serve
  • Micro Herbs
  • Mayonnaise Or Aioli
  • Thin Slices Of Toasted Baguette Or Crisp Breads

Nutrition Information

Qty per
140g serve
Qty per
Energy 325cal 232cal
Protein 22g 16g
Fat (total) 15.5g 11.1g
 - saturated 5.6g 4g
Carbohydrate 24g 17g
 - sugars 3.51g 2.5g
Dietary Fibre 1.27g 0.9g
Sodium 346mg 247mg

Nutritional information does not include the following ingredients: ice cubes

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Terrines can sometimes be a bit labour-intensive but my Easy Salmon Terrine couldn’t be simpler!

It makes a great starter if you have a group of friends coming for dinner, and can also be served as a canapé with drinks.


  1. Preheat the oven to 150°C (300°F). Brush the inside of a 1 litre (34 fl oz; 4 cup) terrine mould with melted butter.

  2. Cut the salmon fillet into large chunks. Put them in a food processor with the egg whites and blend for 5 minutes, or until very smooth.

  3. Fill a large bowl with ice. Scrape the salmon paste into a medium bowl and set it over the bowl of ice. Stir in the cream, smoked salmon, herbs, salt, cayenne pepper and olive oil and keep mixing until you reach a mayonnaise consistency.

  4. Pour the salmon mixture into the prepared mould. Place the mould in a deep roasting tin and pour boiling water into the tin to come about two-thirds of the way up the mould. Bake for 20 25 minutes, or until the blade of a small knife comes out clean. Remove from the oven and leave in the mould to cool completely.

  5. Garnish with micro herbs if you like. Serve with mayonnaise or aioli (or even a cocktail sauce) and thin baguette toasts or crisp breads.

Easy Salmon Terrine | Stay at Home Mum

About Author

Manu Feildel

Ask a Question

Close sidebar