This tasty salmon and dill terrine uses both fresh and smoked salmon, combined with fresh dill, mayonnaise and creme fraiche to whip up a lovely, no-fuss terrine that makes a wonderfully festive dip or spread. Light and creamy, this salmon terrine makes a perfect Christmas salmon appetiser.
Recipe at a glance
- How this salmon terrine is made: Salmon fillets are oven-baked in foil, then flaked and combined with dill, creme fraiche and mayonnaise. This is layered onto smoked salmon slices and allowed to chill in the refrigerator. It makes a wonderfully soft spread or dip.
- Main ingredients: Fresh salmon, smoked salmon, dill, creme fraiche, mayonnaise.
- Prep time: 15 minutes - just to assemble everything.
- Cooking time: 15 minutes to cook the fresh salmon in the oven
- Chilling time - 4 hours or overnight if possible.
- Yield: 6 to 8 people as a dip or spread.
The inspiration for this salmon and dill terrine comes from Mary Berry! It's based on her individual salmon and dill appetiser recipe, and I adjusted some of the ingredient quantities to get the balance of flavour right in the larger size. I thought one large terrine would be easier to make than a lot of smaller ones.
This creamy salmon terrine will make a delicious addition to any festive buffet. It's made with a layer of freshly poached salmon, combined with chopped dill, creme fraiche, tangy mayonnaise and a squeeze of lemon juice for freshness. It's topped with a layer of thinly sliced smoked salmon and finished with a few sprigs of fresh dill.
This is a very soft terrine, and once chilled, it becomes a gorgeous creamy spread. It's too soft to slice, but that's exactly what makes it perfect for spreading on crackers or toasties, or scooping up as a dip. Try putting it on your Christmas buffet table with some melba toast, and see how fast it gets eaten!
Make it without the smoked salmon layer and serve as a dip with your favourite potato crisp, or assemble it in individual ramekins for an easy, no-fuss salmon starter at your next dinner party.
However you choose to make and serve it, I'm sure you'll enjoy it!
Jump to:
Why you should try this soft salmon terrine
- Super simple to make. Just combine the ingredients and layer with smoked salmon - no fancy techniques, no stress.
- Full of fresh, simple flavours. This easy Christmas salmon and dill terrine needs only a few standard pantry staples, but they all come together in a lovely balance of smoky, creamy and bright flavours.
- Versatile. You can serve this soft salmon spread as a dip, a spread, or even an individual starter. Just add crackers, bread or even veggie sticks.
- Great to make ahead. Make it one or two days ahead of time and store it in the fridge. It's the perfect make-ahead salmon spread for crackers.
Ingredients for this easy Christmas salmon and dill terrine
**You can find the exact ingredient measurements on the printable recipe card at the end of this post.**
- Fresh salmon. Get salmon fillets - you don't want to be messing around removing bones. The salmon will be wrapped in foil and oven-baked until it can be easily flaked.
- Smoked salmon. This is layered in the bottom of a ramekin and when turned out onto a plate forms the top of the terrine. If you are simply making this salmon terrine as a dip, you can omit the smoked salmon.
- Fresh dill. I think this is an essential ingredient because dill pairs beautifully with salmon. If you don't agree with me, you could substitute the dill with chopped parsley for a little green contrast.
- Creme fraiche. Adds a creamy texture and a slightly tangy taste. Substitute with sour cream.
- Mayonnaise. Use a good quality store-bought mayonnaise, or make your own using one of these recipes - how to make mayonnaise (the traditional way) or one-minute mayonnaise, which takes no time at all to whip up.
- Lemon juice. Just a small amount balances the creaminess of the mayonnaise and creme fraiche.
- Salt and freshly ground black pepper (not shown). For seasoning.
How to make salmon terrine
Bake the fish
💡Tip - Don't overcook the salmon or it will become dry.
Step 1: Season the salmon fillets lightly with salt and black pepper and lay them on a sheet of tin foil on a baking tray.
Step 2: Fold the tin foil around the salmon to enclose it and bake in a preheated oven (160C/360F (conventional) or 140C/285F (fan)) for 15 to 20 minutes until it flakes easily.
Prepare the terrine
💡Tip - Rinse the bowl with water before lining it with cling film - this prevents sticking.
Step 3: While the fish is in the oven, wet the inside of your dish and layer it with clingfilm. Leave a little overhang to cover the terrine while it chills. Arrange a few sprigs of fresh dill on the bottom.
Step 4: Trim a few slices of smoked salmon and arrange them on the base of the dish.
Combine the filling
💡Tip - Check for pin bones in the salmon when flaking it.
Step 5: Once the fresh salmon has cooled, remove the skin (it pulls away easily) and flake the salmon with a fork.
Step 6: Place the flaked salmon into a small bowl along with the creme fraiche, mayonnaise, lemon juice and finely chopped dill. Mix gently to combine. Taste for seasoning and adjust the salt, pepper or lemon juice if necessary.
Assemble and chill
💡Tip - Use the overhanging cling film to enclose the terrine.
Step 7: Scoop the creamy salmon mixture into the dish with the smoked salmon and smooth the top with the back of a spoon.
Step 8: Cover with the overhanging clingfilm and place the dish in the refrigerator to set for at least 4 hours, or preferably overnight.
Step 9: When you are ready to serve, turn out the salmon onto a plate of lettuce leaves and carefully peel away the clingfilm.
See the recipe card below for more tips and hints to ensure a perfect outcome every time!
Serving suggestions
There are plenty of different ways to serve this soft salmon terrine. Here are a few suggestions:
- Spread it on crusty bread or crackers.
- Leave off the smoked salmon, pour the creamy salmon mixture into a dish and serve it as a tasty dip with potato crisps.
- Assemble in individual ramekins and serve as an appetiser with melba toast.
- This salmon terrine also makes a delicious filling for toasted sandwiches, especially with wholewheat bread.
Substitutions
Disclaimer: Please check all ingredients carefully if you have allergies or dietary restrictions. This recipe has not been tested for specific dietary needs.
- Gluten_free. The terrine is naturally gluten-free. Just be sure to serve it with gluten-free crackers or potato crisps. Also, check the label on the mayonnaise - some flavoured varieties may not be gluten-free.
- Dairy-free. Unless you can get hold of dairy-free creme fraiche or dairy-free mayonnaise, then I am afraid this dish is not for you.
- Nut-free. This dish does not contain nuts, so it will be suitable for someone with a nut allergy.
- Egg-free. Replace the mayonnaise with extra creme fraiche, sour cream or thick Greek yoghurt.
Variations
Here are a few ways in which you could vary the recipe:
- Cream cheese. For a slightly thicker version, swap the creme fraiche for cream cheese.
- Horseradish. Stir in a tablespoon of creamed horseradish for a little heat.
- Herby. - Add a tablespoon of finely chopped chives or parsley for an extra herby taste.
Equipment
These are the main items of equipment you will need:
- Baking tray and tin foil for baking the salmon pieces.
- This recipe makes about 1.5 cups of salmon terrine, so you will need a small 2-cup dish to assemble it. If you intend to make individual portions, you will need 4 small ramekins.
- A small mixing bowl. To combine the salmon with the other ingredients.
- Clingfilm. To line the dish so the terrine doesn't stick.
Storage and freezing
- Refrigerator. The prepared salmon terrine should be stored in the refrigerator until you are ready to serve it. It can be stored for up to 3 days. If it has stood at room temperature for any length of time (ie on your buffet table) I would advise you to discard leftovers rather than putting them back in the refrigerator.
- Freezing. To freeze the terrine, cover the surface with a layer of clingfilm, then wrap it in foil and place it in a plastic bag. Don't freeze for longer than 2 months, as the texture may deteriorate, and it will become watery once thawed.
- Defrosting. Allow the terrine to defrost in the refrigerator overnight.
Top Tip
If you have time, let the terrine chill before serving. This not only firms up the mixture, but it also gives the flavours time to mingle and develop.
FAQ
Leave out the layer of smoked salmon and simply serve the creamy salmon mixture in a bowl. If you prefer a smoother texture, you could blend the salmon, creme fraiche and mayonnaise with a stick blender to remove any lumps of salmon.
You could substitute the fresh salmon for a can of tuna (in brine, not oil). Drain the tuna well and combine it with the mayonnaise and creme fraiche. Instead of using smoked salmon to line the base of the dish, you could use thinly sliced cucumber ribbons (use a vegetable peeler to make them), soft roasted red peppers (from a jar), or very thinly sliced prosciutto or serrano ham.
Yes, it freezes well and can be frozen for up to 2 months.
Wrap the terrine in clingfilm and a layer of foil and place the terrine in a plastic bag before freezing. Allow to thaw overnight in the refrigerator.
Save for later
If you would like to try this salmon and dill terrine, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my appetiser recipes page for other easy ideas. Here are a few festive recipes you might enjoy:
📋The recipe
Salmon and dill terrine
(Click the stars to rate this recipe)
Equipment
- Baking sheeet
- Tin foil
- Small dish 2-cup capacity
- Small mixing bowl
- Clingfilm
Ingredients
- 8½ ounces / 240 grams fresh salmon fillets
- Salt to taste
- Black pepper to taste
- 4 or 5 small sprigs of fresh dill
- 2 tablespoons fresh dill chopped
- 3 ounces / 90 grams thinly sliced smoked salmon
- ¼ cup / 60 ml mayonnaise
- ¼ cup / 60 ml creme fraiche
- 1 tablespoon lemon juice or more to taste
Instructions
- Preheat the oven to 160°C/360°F (conventional) or 140°C/285°F (fan).
- Season the salmon fillets lightly with salt and black pepper and lay them on a sheet of tin foil on a baking tray.8½ ounces / 240 grams fresh salmon fillets, Salt, Black pepper
- Fold the tin foil around the salmon to enclose it and bake in the preheated oven for 15 to 20 minutes until it flakes easily. Remove from the oven and allow to cool.
- While the fish is in the oven, wet the inside of your dish and layer it with clingfilm. Leave a little overhang to cover the terrine while it chills. Arrange a few sprigs of fresh dill on the bottom.4 or 5 small sprigs of fresh dill
- Trim the slices of smoked salmon and arrange them on the base of the dish.3 ounces / 90 grams thinly sliced smoked salmon
- Once the fresh salmon has cooled, remove the skin (it pulls away easily) and flake the salmon with a fork.
- Place the flaked salmon into a small bowl along with the creme fraiche, mayonnaise, lemon juice and finely chopped dill. Mix gently to combine. Taste for seasoning and adjust the salt, pepper or lemon juice if necessary.2 tablespoons fresh dill, ¼ cup / 60 ml mayonnaise, ¼ cup / 60 ml creme fraiche, 1 tablespoon lemon juice
- Scoop the creamy salmon mixture into the dish with the smoked salmon and smooth the top with the back of a spoon.
- Cover with the overhanging clingfilm and place the dish in the refrigerator to set for at least 4 hours, or preferably overnight.
- When you are ready to serve, turn out the salmon onto a plate of lettuce leaves and carefully peel away the clingfilm.
- Serve spread on crackers or melba toast.
Notes
- Take care when seasoning the salmon. Too much seasoning can cause the finished dish to taste too salty.
- Seal the foil parcel well. Make a double fold around all the edges of the parcel. This allows the fish to steam gently.
- Take care when opening the foil parcel. It sounds obvious, but the steam inside the parcel will be hot and can cause a nasty burn.
- Dry the cooked salmon before flaking. Pat the salmon with a piece of paper towel to remove excess moisture. This is a very soft terrine, and extra moisture will make it runny.
- Don't forget to taste the salmon mixture before chilling. It's easier to adjust the seasoning before the dish is assembled.
- If you have time, let the terrine chill before serving. This not only firms up the mixture, but it also gives the flavours time to mingle and develop.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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