Mary Berry’s Smoked Salmon Terrine is a luxurious yet easy-to-make dish, perfect for special occasions. This elegant terrine combines smoked salmon with a creamy filling, creating a sophisticated starter.
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What is Mary Berry Smoked Salmon Terrine?
A smoked salmon terrine is a French dish that consists of layers of smoked salmon and a creamy filling, cooked in a loaf pan and served cold or at room temperature. It’s a classic and elegant appetizer that can be made ahead and sliced for a buffet or a picnic.
This recipe can be prepared in less than an hour, offering a simple yet impressive option for any gathering.
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Why You Love this Recipe
This smoked salmon terrine recipe stands out for several reasons:
- Simplicity in Preparation: With just a handful of ingredients and straightforward steps, this recipe is surprisingly easy to make.
- Gourmet Elegance: The terrine boasts the exquisite flavors and textures of smoked salmon, transforming simple ingredients into an elegant dish.
- Customizable to Taste: The flexibility of this recipe allows for various types of smoked salmon, creams, herbs, and nuts, making it adaptable to your personal taste preferences.
- Ideal for Advance Preparation: Its suitability for being made ahead and served cold or at room temperature makes it a perfect choice for any gathering, big or small.
Ingredients Needed to Make Mary Berry Smoked Salmon Terrine
To make this smoked salmon terrine recipe, you will need the following ingredients:
- 450 g (1 lb) smoked salmon slices
- 300 ml (1/2 pint) double cream
- 4 tbsp chopped fresh dill
- 2 tbsp lemon juice
- Salt and pepper
- Fresh dill sprigs, to garnish
You will also need a 900 g (2 lb) loaf tin, a large sheet of foil, and a blender or food processor.
Instructions to Make Mary Berry Smoked Salmon Terrine
Here are the steps to make this smoked salmon terrine recipe:
Step 1: Line the loaf tin with foil and smoked salmon
- Line the loaf tin with the foil, leaving some overhang on the sides. This will make it easier to lift the terrine out of the tin and peel off the foil later.
- Cut some of the smoked salmon slices into thin strips and use them to line the base and sides of the tin, overlapping them slightly. Make sure to cover the entire tin with the smoked salmon strips, leaving no gaps. Reserve some of the salmon slices for the top layer.
Step 2: Blend the smoked salmon and cream mixture
- In a blender or food processor, blend the remaining smoked salmon with the cream, chopped dill, lemon juice, salt, and pepper, until smooth and well combined. You may need to do this in batches, depending on the size of your blender or food processor. You can also use a hand blender or a whisk if you don’t have a blender or food processor.
- Taste the mixture and adjust the seasoning if needed. You can add more lemon juice, salt, or pepper, to suit your preference.
Step 3: Fill the tin with the smoked salmon and cream mixture
- Spoon the smoked salmon and cream mixture into the lined tin and smooth the surface. Make sure to fill the tin evenly and compactly, leaving no air pockets or gaps.
- Cover with the reserved salmon slices, tucking them in neatly. Try to match the shape and size of the tin with the salmon slices, for a neat and tidy appearance.
- Fold the overhanging foil over the top and press down lightly to seal. This will help the terrine hold its shape and prevent it from drying out.
Step 4: Chill the terrine in the fridge
- Chill the terrine in the fridge for at least 4 hours, or overnight, until firm. This will help the terrine set and become easier to slice and serve.
- You can also freeze the terrine for up to 3 months, wrapped well in foil and plastic wrap. Thaw it in the fridge overnight before serving.
Step 5: Serve the terrine with garnish and accompaniments
- To serve, carefully lift the terrine out of the tin using the foil. Peel off the foil and transfer the terrine to a serving platter. Garnish with fresh dill sprigs and cut into slices. Enjoy!
- You can serve this terrine as an appetizer, a main course, or a snack. You can serve it with some crusty bread, crackers, or toast, and some salad greens, lemon wedges, or pickles. You can also serve it with some cream cheese, sour cream, or mayonnaise, mixed with some herbs, lemon juice, and salt and pepper, for a creamy and refreshing dip.
What Do I Serve With Mary Berry Smoked Salmon Terrine?
Enhance your dining experience with these serving ideas for the smoked salmon terrine:
- Crusty Companions: Pair with crusty bread, crackers, or toast to complement the creamy, savory filling of the terrine.
- Fresh Accents: Add a side of salad greens, lemon wedges, or pickles for a fresh and acidic balance to the rich flavors.
- Creamy Condiments: Serve with a mix of cream cheese, sour cream, or mayonnaise, infused with herbs, lemon juice, salt, and pepper, to create a refreshing and creamy dip that pairs beautifully with the terrine.
Pro Tips to Make Perfect Mary Berry Smoked Salmon Terrine
- Elevate your terrine with these professional suggestions:
- Select High-Quality Smoked Salmon: Opt for premium smoked salmon from trusted sources. Experiment with various types like hot-smoked, cold-smoked, or gravlax, or combine different varieties for a unique blend of flavors.
- Foil Lining Techniques: Ensure easy removal by lining your loaf tin with foil, allowing extra overhang. Parchment paper is a great alternative if you prefer a non-metallic option.
- Achieving a Smooth Blend: For a perfectly combined mixture, thoroughly blend the smoked salmon and cream. Depending on your equipment’s capacity, you might need to blend in batches. Hand blenders or whisks are practical alternatives if a food processor is unavailable.
- Chilling for Firmness: Allow the terrine to set by chilling it in the refrigerator for at least 4 hours or overnight. For longer storage, it can be frozen for up to 3 months; just ensure it’s well-wrapped. Thaw in the refrigerator before serving.
Variations of Mary Berry Smoked Salmon Terrine
Personalize this classic dish with these variations:
- Cream Alternatives: Switch out double cream for sour cream, crème fraîche, or cream cheese for a different texture and a tangier taste. Enhance the flavor with ingredients like horseradish, mustard, or capers.
- Herb and Nut Additions: Diversify the herb profile by incorporating parsley, chives, or basil. Nuts like pistachios, almonds, or walnuts can add a delightful crunch.
- Incorporate Additional Ingredients: Enrich the terrine with other seafood like cooked shrimp, crab, or lobster. Vegetables such as spinach, asparagus, or peas can also be added for extra color and nutrients.
How do I store Mary Berry Smoked Salmon Terrine Leftovers?
To store the leftovers of this smoked salmon terrine, you can:
- Wrap and Refrigerate: Encase the terrine securely in foil or plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 2 days, or frozen for 3 months.
- Label for Freshness: Mark the container with the preparation date and dish name to track its freshness and avoid any mix-ups.
How do I reheat Mary Berry Smoked Salmon Terrine Leftovers?
To reheat the leftovers of this smoked salmon terrine, you can:
- Thawing Method: If the terrine has been frozen, allow it to thaw overnight in the refrigerator.
- Microwave Reheating: Slice the terrine and arrange the pieces on a microwave-safe plate or dish. Cover with a damp towel or lid to retain moisture. Microwave on low power for 1-2 minutes, pausing to check and flip the slices for even heating.
Nutrition value per serving (based on 8 servings):
- Calories: 420 kcal
- Fat: 38 g
- Carbohydrates: 2 g
- Protein: 18 g
- Sodium: 650 mg
- Cholesterol: 140 mg
What is a terrine?
A terrine is a French dish that consists of layers of meat, fish, or vegetables, cooked in a loaf pan and served cold or at room temperature. It’s perfect for making ahead and slicing for a buffet or a picnic.
Can I prepare Mary Berry’s Smoked Salmon Terrine in advance?
Absolutely! One of the great things about this terrine is its suitability for advanced preparation. You can prepare it a day or two before your event and store it in the refrigerator. It actually tastes better when the flavors have had time to meld together.
What type of smoked salmon should I use for this recipe?
You can use any type of smoked salmon for this recipe, such as hot-smoked, cold-smoked, or gravlax. You can also use a mix of different types for more variety and flavor.
How do I make the smoked salmon and cream mixture smooth and well combined?
You can use a blender, a food processor, a hand blender, or a whisk, to blend the smoked salmon and cream mixture until smooth and well combined. You may need to do this in batches, depending on the size of your blender or food processor.
What are some alternatives to double cream in the recipe?
If you’re looking for a lighter alternative to double cream, you can use sour cream, crème fraîche, or even Greek yogurt. These substitutes offer a tangier flavor and a slightly different texture but work well in the terrine.
This smoked salmon terrine recipe is a delicious and elegant dish that will wow your guests and satisfy your taste buds. It’s easy to make, with only a few ingredients and simple steps. It’s also versatile, as you can customize it with different types of smoked salmon, cream, herbs, and nuts. It’s perfect for making ahead and serving cold or at room temperature, for any occasion.
I hope you enjoyed this article and learned how to make this smoked salmon terrine recipe, step by step. If you have any questions or comments, please feel free to leave them below.
I would love to hear from you. Thank you for reading and happy cooking!
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Prep time: 45 minutes Cooking time: 15 minutes Chilling time: 4 hours or overnight