← All recipesTotal: 1 hr 10 min + chill
Ingredients
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Instructions
- Heat the oven to 160°C. Butter a small loaf tin and line the base with baking paper.
- Pulse the salmon in a food processor until finely chopped. Add eggs, cream, dill, lemon, mustard, salt and white pepper and blend briefly until smooth.
- Pour into the prepared tin, cover loosely with foil and place the tin in a roasting pan. Add hot water halfway up the sides to create a water bath.
- Bake for 40 to 45 minutes, until just set in the center. Cool, then refrigerate for at least 4 hours.
- Run a thin knife around the edge, unmold and slice with a sharp knife.
Kitchen note: Salmon thickness and cooking equipment vary. Check the thickest part for doneness and follow the food-safety guidance where you live.
Why you'll like this recipe
- It is an unusual make-ahead salmon dish that works especially well for lunch or a buffet.
- The gentle water-bath cooking keeps the texture tender rather than rubbery.
- Dill and lemon keep the rich terrine fresh and distinctly salmon-focused.
Tips for better results
- Do not over-process after adding the cream; excessive blending can make the texture dense.
- The water should be hot but not violently boiling around the tin.
- Chill thoroughly before slicing for the cleanest portions.
What to serve with it
Serve cold with rye toast, pickled cucumber, lemon and a spoonful of crème fraîche.
Storage
Keep tightly covered in the refrigerator and use within 2 days.
Common questions
Why use a water bath?
The water bath moderates the oven heat and helps the egg-and-cream mixture set gently and evenly.
Can I serve it warm?
It is best chilled or cool, when the terrine is firm enough to slice cleanly.