Salmon Terrine

This elegant recipe is a refined and delicious appetiser and it is perfect for a delicious entree.

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine

This terrine is made with a mixture of cooked fresh salmon, leak, tomatoes and capers, aromatised with fresh dill and lemon.

A dish well worth making for a dinner party or a festive table. Serve the terrine with mayonnaise, vegetables, or a green salad.

This recipe is easy to follow and takes just few simple steps to make.



Serves 8

  • 1 kg (2 lb) salmon fillet

  • 3 italian tomatoes, sliced

  • 1 leek (the white part)

  • 1 branch celery

  • 1 onion

  • 1/2 cup chicken stock

  • 1/2 branch parsley

  • 4 eggs

  • 3 hard-boiled eggs

  • 1 lemon, zest and juice

  • 1/2 cup fresh dill, chopped ​

  • 3 Tbsp drained capers

  • salt and fresh granted pepper


1. ​Preheat the oven to 190°C ( 375°F). Grease and line a terrine pan with parchment paper.

​2. In a saucepan put the salmon cubs. Add the leek, celery, parsley, onion and chicken stock. Cook over medium heat for 10-12 minutes or until the salmon is cooked. Drain thoroughly the salmon, celery and leek. Set aside to cool.

3. In a large bowl, whisk 4 egg whites until thick and mousse-like. Add egg yolks one at a time and stir until the mixture is blended and smooth.​

4. In another bowl, combine the salmon (sliced with a fork), leek and celery finely chopped, drained capers, the chopped dill, salt and pepper. Pour the egg mixture and mix very well.

​5. Cover bottom of pan with sliced ​​tomatoes (Italian tomatoes). Pour the salmon mixture. ​Peel hard-boiled eggs and embed them in the stuffing. Finish with Italian tomatoes, sliced.

​​6. Bake for 30-45 minutes or until golden-brown. Slip a knife around the edge and invert onto a serving plate.

7. Serve cold slices accompanied by mayonnaise if you wish.


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“Tell me what you eat, and I will tell you what you are" ― Jean Anthelme Brillat-Savarin​


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