Salmon terrine takes a little bit of time to make but it's easy to do and the results are so much better than anything you get in a packet.
This is one of those dishes where the homemade version is a completely different experience to shop-bought - it's so delicious. Starting with a piece of fresh salmon, you simply bake it, flake it up, mix with the rest of the ingredients and bake it for just under an hour. It's baked in a special way, with the pot resting in a bath of hot water, called a bain-marie. Most people are familiar with a stove-top version of this as a way to melt chocolate on the hob. Here it keeps the moistness and texture of the terrine so it doesn't dehydrated and crack on top.
- 450g piece of salmon
- 1 small lemon
- 10g fresh dill, finely chopped
- 100g cream cheese
- 2 medium eggs
- 2 tsp light soy sauce
- 3 spring onions, finely chopped
- 50g panko breadcrumbs
- Bread, to serve, optional
- Pea shoots to serve, optional
- Heat the oven to 180ºC/350ºF/Gas 4. Line a 19x9cm loaf tin with baking paper.
- Season the salmon with sea salt and wrap it in foil. Bake for 15-20 mins until the entire top has turned a pale pink.
- Flake the salmon off the skin into a large bowl. Zest the lemon into the bowl. Mix in the cream cheese, soy sauce and eggs. Followed by the breadcrumbs and spring onions. Mix to combine.
- From the zested lemon cut three thin slices and place these into the lined tin. Pile the salmon mixture on top and firmly press flat.
- Tightly cover with foil and place the loaf tin into a small high-sided baking tray. Put the baking tray into the oven and pour in just-boiled water to create a water bath. Cook for 45-55 mins. The terrine is ready when just firm to the touch. Remove the foil and allow the terrine to cool before tipping out of the tin. Chill in the fridge. Serve with pea shoots and bread.
Top tips for making salmon terrine:
Using the best quality salmon you can afford will help ensure the nicest results and the most vibrant colour. If you don't have panko breadcrumbs, use fine white breadcrumbs instead.
Can I make this salmon terrine a couple of days in advance?
You can make this up to three days in advance and store it in a sealed container in the fridge until needed.
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Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.
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