Terrine of Smoked Salmon with Crab and Baby Coriander Salad


Preparation info

  • Difficulty


  • 16 to 18


Appears in


Terrine of Smoked Salmon

  • 175g Unsalted butter
  • 50g Marinated anchovy fillets
  • Zest of 1 lemon, finely grated
  • Juice of ½ a lemon
  • 2tbsp Flat leaf parsley, chopped
  • 1tbsp Chives, sliced
  • 50g Shallots, finely chopped
  • 1-1.5kg Smoked salmon, finely sliced
  • Salt
  • Freshly ground pepper

Crab Salad (4 portions)


Line a 1.4 kg terrine mould with cling-film allowing for a 1 inch over-hang on either side. Beat the butter with an electric mixer until it is light and airy. Cut the anchovies into small dice, stir into the butter and add the lemon zest, lemon juice, parsley, chives and shallots. Season to taste with salt and freshly ground pepper.

Cover the base of the terrine with a layer of smoked salmon, ensuring that there are no holes or gaps in the smoked salmon. Using a palette knife, spread a thin layer of the flavoured and seasoned butter over the smoked salmon, covering the entire surface. Continue to build the terrine with alternating layers of smoked salmon and butter until all the ingredients are used or, the terrine is full, finishing with a layer of smoked salmon.

Cover the top of the terrine with the over-hang of cling-film and place a 1kg weight evenly on top. Refrigerate overnight to allow the butter to set. Once the terrine is set, simply turn out. To slice the terrine, use a very sharp knife. Cut all the way through the cling-film which will help the slice of terrine to retain its original shape. Remove the cling-film and brush the slice of terrine with a little lemon oil to give it a nice shine.

Place the terrine on a plate and allow it to stand at room temperature for 15 minutes for the butter to soften. Gently mix together the crab meat, sliced shallots and tomato concasse. Season to taste with salt, freshly ground pepper and lemon juice and bind with a little of the lemon oil. Spoon a small mound of crab salad at either end of the terrine and drizzle a little more oil around the terrine. Top the crab salad with a small bunch of baby coriander.