Dinner Party Salmon Terrine Recipe
Gary and Jane Langton · Provencal Recipes · Starter Course · TasteWorking with the remainder of a salmon tail, I made these individual salmon terrines. Easy to make the terrines can be made the night before, they are really useful for dinner parties.

Dinner Party Salmon Terrine
Similar to pâté, this terrine is easy to make and even better to eat. Combining salmon, herbs and cheese you can wow your guests with very little effort.
Ingredients
- 650 gr Salmon use the tail
- 200 gr Full fat soft cheese
- 4 tbsp fresh dill chopped
- salt and black pepper to taste
- smoked salmon to garnish
- Lemon Wedges to garnish
Instructions
- Pre-heat the oven to 190C.
- Lightly season the salmon and wrap tightly in tin foil.
- Bake in the oven for 15 – 20 minutes until just cooked.
- Leave the salmon in the tin foil to cool completely.
- Beat the cream cheese and dill in a bowl until smooth and creamy.
- Carefully flake the cooled salmon into a bowl with the cooking juices, making sure there are no bones.
- Fold the flaked salmon into the cream cheese mixture.
- Place 6 metal rings (5cms x 5cms) on a baking tray and fill with the salmon mixture.
- If you want to use ramekins, make certain you line them with cling film.
- Refrigerate for at least 2 hours, but overnight is best.
- To serve, carefully lift off the rings (or turn the ramekins upside down and remove the cling film), garnish the top with a curl of smoked salmon and place on a bed of salad leaves with a wedge of lemon.
- I serve mine with crusty French bread, but brown wholemeal bread is equally as good.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
A Bottle of Gigondas from the CellarRelated Provence Articles
Pork and Chicken Liver Pâte Tarts a Starter Course
November 9, 2018
Nimes-based chef Anne Challier adapts her recipe for pâte with pork and chicken liver pâte (pâté fois de volaille) to create a savoury pastry tart. Here, is the recipe for the meat filling. Use a muffin pan as your shape, make the pastry dough recipe…
Spicy Carrot Goat Cheese Pâté a Recipe for those Bits in the Fridge
March 30, 2018
We all agree that food waste is terrible, and in North America where shopping for many tends to involve large format stores with bulk packaging...often we buy too much. Even if you are a conscious shopper and dedicated cook like David sometimes there end up being some leftover bits in the fridge. Now, in Cocoa & Lavender's kitchen nothing gets wasted so he created this recipe for spicy carrot goat cheese pâté.…
Pâté Recipe with Pork and Chicken Livers
October 23, 2018
This recipe from the kitchen of Anne Challier is really a French cuisine classic. Pâté fois de volaille is easy to make in advance and perfect for an appetizer or a picnic.…
No Comment