Salmon Terrine Recipes

Why You’ll Love Salmon Terrine Recipes

I like this recipe because it feels refined without being overly complicated. I enjoy how creamy and delicate the texture turns out, and I appreciate that it can be made ahead of time. I also love how versatile it is, working equally well as an appetizer, brunch dish, or light main course.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb (450g) fresh salmon fillet (skinless and boneless)
1/2 lb (225g) smoked salmon
1/2 cup heavy cream
3 large eggs
1 tablespoon fresh dill (chopped)
1 tablespoon lemon juice
Salt and pepper (to taste)
Optional vegetables: Cooked spinach or carrots (for added color and nutrition)

Directions

I begin by preheating the oven to 350°F (175°C). In a food processor, I blend the fresh salmon, smoked salmon, heavy cream, eggs, dill, lemon juice, salt, and pepper until the mixture becomes smooth and uniform.

I line a loaf pan with plastic wrap, leaving enough overhang to lift the terrine out later. I pour half of the salmon mixture into the pan, add a layer of cooked vegetables if I’m using them, then cover with the remaining salmon mixture. I cover the pan, place it in a water bath, and bake until the terrine is set.

After baking, I allow it to cool completely, then refrigerate it for several hours or overnight. Once chilled, I lift it from the pan, slice it neatly, and serve.

Servings and Timing

I usually make this terrine to serve about 6 to 8 people. I spend around 20 minutes preparing everything and about 40 minutes baking, with additional chilling time. The total active time is roughly 1 hour.

Variations

I sometimes add finely chopped herbs like chives or parsley for extra freshness. When I want more visual contrast, I layer both spinach and carrots. I also enjoy serving it with different accompaniments, depending on the occasion.

Storage/Reheating

I store leftover salmon terrine in the refrigerator for up to three days, wrapped tightly. I can also freeze it for up to one month and thaw it slowly in the refrigerator before serving. I always serve it chilled rather than reheated.

FAQs

Can I make this terrine ahead of time?

I almost always make it a day ahead because the flavor and texture improve with chilling.

Do I need a water bath?

I find the water bath helps the terrine cook gently and evenly.

Can I skip the smoked salmon?

I can, but I find the smoked salmon adds depth and richness.

What texture should the terrine have?

I look for a firm but creamy texture that slices cleanly.

Can I use frozen salmon?

I use frozen salmon as long as it is fully thawed and well drained.

Are the vegetables necessary?

I use them for color and contrast, but the terrine works well without them.

How do I know when it’s done baking?

I check that the center is set and no longer looks wet.

Can I use a different herb?

I sometimes use tarragon or chives instead of dill.

What’s the best way to slice it?

I use a sharp knife wiped clean between slices for neat presentation.

What should I serve with salmon terrine?

I like serving it with greens, whole grain toast, or simple dipping sauces.

Conclusion

I keep this salmon terrine recipe for moments when I want something smooth, elegant, and make-ahead friendly. I love how it combines simple ingredients into a dish that feels refined, flavorful, and always impressive on the table.