Smoked Salmon Terrine

This fusion of richly-flavoured smoked salmon, cream cheese and fresh herbs makes for a refined and delightful summertime lunch. We suggest serving with soda bread but sourdough, a rustic brown loaf or even home-baked rye bread would be equally good.


  • Prep Time50 min
  • Total Time50 min
  • Serving Size6
  • Course
    • Starter
    • Canapé
    • Side Dish


  • 600g smoked salmon slices
  • 600g cream cheese
  • Juice and zest of 1 lemon, plus wedges to serve
  • 150ml double cream
  • 2tbsp finely chopped chives, plus extra to serve
  • 2tbsp finely chopped dill, plus extra to serve
  • Sea salt and black pepper
  • A few sprigs of parsely, chopped, to serve
  • 1 loaf soda bread, to serve



Grease the insides of a medium sized loaf tin. Cover with a layer of clingfilm then cover the base of the tin with a layer of smoked salmon, cutting the salmon slices to make them fit perfectly.


Blitz the the cream cheese, cream, lemon juice and zest in a food processor. Add the herbs and seasoning and mix well.


Spoon about an eighth of the cream mixture onto the base layer of smoked salmon. Place another layer of fish on top, then a layer of cream, and repeat several times, finishing with a layer of smoked salmon. Cover with clingfilm, gently press down on the surface and refrigerate overnight.


To serve, turn the tin upside down and carefully peel away the clingfilm. Cut the terrine into 6 portions, scatter with dill, chives and parsley, and serve with lemon wedges and soda bread.

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