Salmon Terrine

A salmon terrine is always a good thing to have up your sleeve in case unexpected guests arrive, especially on a Sunday after cocktails. Easy to make, it can be left in the refrigerator ready to pounce on when necessary.


  • 750g/ lb raw salmon, boned and skinned
  • 2 tbsp chopped shallot
  • 4 tbsp dry white wine
  • 225g/½lb whiting or any white fish, boned and skinned
  • 150g/6oz breadcrumbs, soaked in milk and squeezed dry
  • 85g/3oz butter, softened
  • 1 tbsp chopped parsley
  • 2 tsp chopped and blanched chives
  • ¼ tsp nutmeg
  • salt and freshly ground pepper
  • 1 whole egg and 2 egg yolks, beaten


Cut 450g/1lb of salmon into finger-size pieces and place in a glass dish. Sprinkle with the shallot, salt and pepper to taste and white wine. Place the rest of the salmon, the white fish and breadcrumbs in a food processor and blend together. Add 55g/2oz of butter, parsley, chives and nutmeg and bind the whole lot together with the beaten eggs.

Butter a terrine dish with the remaining butter, put a layer of the forcemeat on the bottom, cover with a layer of salmon fingers, add forcemeat and continue in this fashion until the ingredients are finished. Strain the marinade on to the terrine, put the lid on the terrine and cook in a bain marie in a preheated slow oven at 160°C/325°F/Gas 3 for 1½-2 hours. Leave to get cold.