Easy Salmon Terrine

Easy SalmonTerrine

Easy Salmon Terrine

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.

Serves 8


  • melted butter, for brushing
  • 300 g (10 ½ oz) salmon fillet, skin removed and pin-boned
  • 2 egg whites
  • ice cubes
  • 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
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • 1 ½ Tbsp olive oil

To serve

  • micro herbs
  • mayonnaise or aioli
  • thin slices of toasted baguette or crisp breads


  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.

As seen in my fourth book More Please! — recipe by Manu Feildel, photography by Rob Palmer, published by Murdoch Books Australia.


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