The Mary Berry Salmon Terrine is an elegant and flavorful dish, perfect for dinner parties, festive occasions, or as a sophisticated starter. This dish layers rich smoked salmon with creamy fillings, creating a beautiful presentation and a luxurious taste. Mary Berry’s straightforward approach makes this terrine achievable for cooks of all levels.
What is Mary Berry Salmon Terrine?
Mary Berry’s salmon terrine is a chilled dish made by layering smoked salmon with a creamy mixture of cream cheese, fresh salmon, herbs, and sometimes lemon for brightness. The terrine is set in a loaf tin and served sliced, showcasing its stunning layers.
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Why You Should Try This Recipe
- Elegant presentation: Perfect for entertaining guests.
- Rich and creamy: Combines luxurious flavors and textures.
- Easy to prepare ahead: Can be made in advance for convenience.
- Customizable: Add your favorite herbs or spices.
- Versatile: Works as a starter, side, or light main dish.
Ingredients Needed to Make Mary Berry Salmon Terrine
- Smoked salmon (200g): Thinly sliced, to line the terrine.
- Fresh salmon fillet (300g): Cooked and flaked.
- Cream cheese (200g): For the creamy filling.
- Double cream (100ml): Adds richness to the filling.
- Lemon juice (1 tablespoon): For a zesty flavor.
- Fresh dill (2 tablespoons, chopped): Add a herbal note.
- Fresh chives (2 tablespoons, chopped): Enhances the flavor.
- Salt and black pepper: To season.
Equipment Needed
- Loaf tin (500g capacity): To shape the terrine.
- Plastic wrap/cling film: For lining the tin.
- Mixing bowl: For preparing the filling.
- Spatula: For smoothing the layers.
Instructions to Make Mary Berry Salmon Terrine
Step 1: Prepare the loaf tin
- Line a loaf tin with plastic wrap, leaving enough overhang to cover the top.
- Arrange the smoked salmon slices in the tin, overlapping slightly, to cover the base and sides. Ensure there is enough salmon to fold over the top later.
Step 2: Prepare the filling
- In a mixing bowl, beat the cream cheese until smooth.
- Add the double cream, lemon juice, dill, chives, and a pinch of salt and pepper. Mix well until combined.
- Fold in the flaked cooked salmon gently to maintain texture.
Step 3: Assemble the terrine
- Spoon half of the filling into the prepared tin, spreading it evenly.
- Add a layer of smoked salmon over the filling, then spoon the remaining filling on top, smoothing the surface.
- Fold the overhanging smoked salmon over the top of the filling to seal the terrine.
Step 4: Chill the terrine
- Cover the terrine with the overhanging plastic wrap and press gently.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the terrine to set and flavors to meld.
Step 5: Serve
- Unwrap the plastic wrap and invert the terrine onto a serving plate. Slice carefully and serve with crusty bread or a fresh salad.
What Goes Well With Mary Berry Salmon Terrine
- Crusty bread or crackers: Ideal for scooping or spreading.
- Fresh green salad: Adds lightness and balance.
- Lemon wedges: For a zesty garnish.
- Pickled cucumbers: Offers a tangy contrast.
- White wine: Complements the richness of the salmon.
Expert Tips for Making the Best Mary Berry Salmon Terrine
- Use high-quality salmon: Both fresh and smoked salmon should be of good quality for the best flavor.
- Chill thoroughly: The terrine needs time to set properly; overnight chilling is ideal.
- Smooth the filling evenly: This ensures clean and consistent layers when sliced.
- Add herbs generously: Dill and chives add a fresh, aromatic touch.
- Serve chilled: For the best texture and flavor, keep the terrine cool until serving.
Easy Variations of Mary Berry Salmon Terrine
- Herb variations: Try parsley, tarragon, or basil for a different flavor profile.
- Vegetarian option: Replace salmon with roasted vegetables like bell peppers and zucchini.
- Citrus twist: Add grated lemon or orange zest for extra brightness.
- Spicy kick: Incorporate a pinch of cayenne pepper or paprika.
- Layered terrine: Add thin layers of spinach or asparagus for visual appeal.
Best Practices to Store Mary Berry Salmon Terrine
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Do not freeze: The texture of the terrine can change when frozen.
- Serve fresh: Slice and serve just before eating for the best presentation.
Nutrition Value (per serving)
- Calories: 250
- Protein: 18g
- Fat: 18g
- Carbohydrates: 2g
- Fiber: 0g
Final Words
The Mary Berry Salmon Terrine is a stunning, flavorful dish that’s sure to impress. Its creamy filling and delicate layers make it a perfect choice for festive occasions or elegant dinners. Ready to elevate your next meal?
Try this recipe and savor the luxurious taste of a classic salmon terrine!
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Mary Berry Salmon Terrine Recipe
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 4
- Category: Starter
- Method: Chilling and Layering
- Cuisine: British
Description
Mary Berry’s salmon terrine is a chilled dish made by layering smoked salmon with a creamy mixture of cream cheese, fresh salmon, herbs, and sometimes lemon for brightness. The terrine is set in a loaf tin and served sliced, showcasing its stunning layers.
Ingredients
- Smoked salmon (200g): Thinly sliced, to line the terrine.
- Fresh salmon fillet (300g): Cooked and flaked.
- Cream cheese (200g): For the creamy filling.
- Double cream (100ml): Adds richness to the filling.
- Lemon juice (1 tablespoon): For a zesty flavor.
- Fresh dill (2 tablespoons, chopped): Add a herbal note.
- Fresh chives (2 tablespoons, chopped): Enhances the flavor.
- Salt and black pepper: To season.
Instructions
Step 1: Prepare the loaf tin
- Line a loaf tin with plastic wrap, leaving enough overhang to cover the top.
- Arrange the smoked salmon slices in the tin, overlapping slightly, to cover the base and sides. Ensure there is enough salmon to fold over the top later.
Step 2: Prepare the filling
- In a mixing bowl, beat the cream cheese until smooth.
- Add the double cream, lemon juice, dill, chives, and a pinch of salt and pepper. Mix well until combined.
- Fold in the flaked cooked salmon gently to maintain texture.
Step 3: Assemble the terrine
- Spoon half of the filling into the prepared tin, spreading it evenly.
- Add a layer of smoked salmon over the filling, then spoon the remaining filling on top, smoothing the surface.
- Fold the overhanging smoked salmon over the top of the filling to seal the terrine.
Step 4: Chill the terrine
- Cover the terrine with the overhanging plastic wrap and press gently.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the terrine to set and flavors to meld.
Step 5: Serve
- Unwrap the plastic wrap and invert the terrine onto a serving plate. Slice carefully and serve with crusty bread or a fresh salad.
