Smoked salmon terrine

Smoked salmon terrine

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(9 ratings)

Prep: 50 mins Plus chilling no cook


Makes 1 terrine, cuts into about 8-10 slices
A show-stopping layered fish centrepiece with cream cheese and lemon filling, flavoured with dill and chives

Nutrition and extra info

Nutrition: per serving (10)

  • kcal426
  • fat39.5g
  • saturates23.3g
  • carbs0.3g
  • sugars0.3g
  • fibre0g
  • protein17.4g
  • salt3.3g


  • 600g smoked salmon slices
  • 600g cream cheese
  • 150ml double cream
  • zest and juice 1 lemon, thin wedges to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp very finely chopped dill, plus a few fronds to serve
  • 2 tbsp finely snipped chive
  • a little oil, for greasing
  • melba toast or toasted soda bread, to serve


  1. Grease a loaf tin, a 900g/2lb one is ideal but you can use one slightly smaller or bigger. Line with cling film, then cover just the base with one layer of smoked salmon slices, trimmed to fit neatly.

  2. Whizz the cream cheese, cream, lemon zest and juice together in a food processor to combine. Scrape out and stir in the dill and chives with some seasoning. Spread an 8th of the cream cheese mixture over as evenly as you can. Top with a layer of salmon slices. Repeat with the cream cheese and salmon - you should be able to do 7 layers of cream cheese (By starting with just an 8th of the mixture, it means as the tin widens you'll have enough to put a bit more as you go further up creating even layers.) Finish with a last layer of salmon (and treat yourself to a smoked salmon sarnie with any trimmings!) Cover with cling film, pressing down gently, then chill overnight.

  3. To serve, turn onto a platter and gently peel off the cling film. Scatter with a few dill fronds and serve with lemon wedges and toast.

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Comments, questions and tips

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3rd Aug, 2018
Made this terrine for Christmas, but added a portion of mashed up cold poached salmon to the cream cheese- everyone loved it! Now making it on chinese spoons as a summer canape.
29th Jan, 2017
Didn't work for me, tasted great, but was just a sloppy mess. I used full fat cream cheese and left it in the fridge for just over 24 hours.
16th Feb, 2016
On sending this recipe to the shopping list it did not send the chives
10th May, 2015
This was absolutely amazing. Will definitely be making it again!!
28th Dec, 2012
Used full fat cheese and the consistency was fine. We had it as a starter on Christmas Day and it was really enjoyed by everybody present. Even the (very fussy) teenagers loved it. Several people asked if there was any left when we prepared the evening buffet.
sooz71's picture
27th Dec, 2012
Very good and simple to make. 3 days later we have just finished the terrine and it was as good today as it was on Christmas day. I definitely recommend using half Cream cheese and half ricotta I also lightly whipped the cream before combining the ingredients and seasoned well.
26th Dec, 2012
I kept the mixture in the fridge for a good 36 hours but ended up with a very sloppy terrine. Not sure if this was due the use of medium fat cream cheese rather than a full fat one. On the plus side it tasted fantastic.
18th Dec, 2013
Funny how you decide to change the recipe and then only give this 1 star! Do you know that fat hardens? Obviously there would be a difference between half-fat and full-fat cream cheese! So next time grade the recipe taking into consideration that YOU decided to change the rules.
24th Dec, 2012
Just did ours, looking forward to Christmas day as it's for a party. But like someone already said, I was wondering if you could make it a few days in advance.
sooz71's picture
24th Dec, 2012
Mine is in the fridge chilling ready for Christmas diner starter tomorrow. I used half cream cheese and half ricotta I'm hoping this will make it a little lighter. The mixture tasted delicious. and very easy to put together. Not made this before but would think it should be fine in the fridge for a few days. Well I'm hoping for leftovers but you never know.


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