Mary Berry Salmon Terrine Recipe
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.
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 4
- Category: Starter
- Method: Chilling and Layering
- Cuisine: British
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.