Mary Berry Salmon Terrine

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This Mary Berry Salmon Terrine is a classic chilled starter with a smooth, creamy texture and delicate salmon flavour. It is light yet luxurious, with gentle herbs and lemon that keep everything fresh and balanced. The recipe is straightforward to prepare and ideal for entertaining as it can be made ahead. Total time includes chilling, making it perfect for stress free hosting.

Ingredients

For the terrine mixture

300g fresh salmon fillet, skin removed
200g smoked salmon, roughly chopped
300ml double cream
3 large eggs
1 tbsp lemon juice
2 tbsp fresh dill, finely chopped
Salt, to taste
Freshly ground black pepper

For lining and serving

Butter, for greasing
Cling film
Extra smoked salmon slices, optional
Lemon wedges, to serve

How to Make Mary Berry Salmon Terrine

Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the middle of the oven. Grease a 1 litre loaf tin and line it neatly with cling film, leaving plenty overhanging the sides.
Prepare the salmon: Cut the fresh salmon into chunks. Place it in a food processor and blend until smooth.
Mix the base: Add the eggs, double cream, lemon juice, dill, salt and pepper to the processor. Blend again until fully combined and silky.
Add the smoked salmon: Transfer the mixture to a bowl and gently fold in the chopped smoked salmon so it stays in visible pieces.
Fill the tin: Spoon the mixture into the prepared loaf tin and level the surface. Fold the cling film over the top to cover.
Bake gently: Place the loaf tin in a roasting tin. Pour hot water into the roasting tin to come halfway up the sides. Bake for 45 to 50 minutes until just set.
Cool and chill: Remove from the water bath and allow to cool completely. Chill in the fridge for at least 6 hours, or overnight, until firm.
Unmould and serve: Turn out onto a serving plate, peel away the cling film, and decorate with extra smoked salmon if using.

Tips for the Best Salmon Terrine

How do I stop the terrine from splitting?

Baking gently in a water bath keeps the temperature even and prevents curdling or cracks.

Can I make this ahead of time?

Yes, this terrine is best made a day in advance so it has time to fully set and develop flavour.

What herbs work best?

Dill is classic, but chives or parsley also work well if you prefer a milder flavour.

How do I get neat slices?

Use a sharp knife dipped in hot water and wiped dry between each cut.

Serving Suggestions

Serve with buttered brown bread or melba toast
Add a simple green salad with lemon dressing
Pair with capers and cucumber ribbons

Storage

Room temperature

This terrine should not be left at room temperature for more than 1 hour.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it well wrapped to prevent drying.

Freezing

Freezing is not recommended as the texture can become grainy once thawed.

Nutrition

Calories: 320 kcal
Carbohydrates: 2g
Protein: 18g
Fat: 26g
Saturated fat: 14g
Sodium: 480mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use all smoked salmon instead of fresh?

You can, but the terrine will be firmer and saltier. Using fresh salmon keeps the texture lighter.

Do I need a food processor?

A food processor gives the smoothest result, but a blender can work if blended in small batches.

Can I add prawns to the mixture?

Yes, finely chopped cooked prawns can be folded in with the smoked salmon for variation.

How long should I chill it before serving?

Chill for at least 6 hours, but overnight is ideal for clean slices and best flavour.