Easy Salmon Terrine Recipe

Looking for an elegant starter that’s perfect for entertaining? This salmon terrine with anchovy butter is rich, refined, and surprisingly easy to make. Inspired by a MasterChef Australia pressure test, it’s a make-ahead dish that looks impressive on the table while keeping things stress-free in the kitchen.

Course Appetizer

Cuisine American

Keyword anchovies, salmon

Diet Low carb

Prep Time 30

Cooling time 1

Total Time 1 30

Servings people

Calories 359

Author Simone

Equipment

cake loaf tin 25 cm/ 10 inch

Ingredients

700 grams smoked salmon sliced
400 grams unsalted butter at roomtemperature
1 lemon zest, finely grated
200 grams white anchovies drained and pat dried with paper towel

Serve with

toasted bread, crostini or a green salad

Metric - Us customary

Instructions

Trim brown fat from each slice of smoked salmon. Square off long edge of each piece.
Process butter in food processor until pale and thick, add lemon zest, anchovies, season to taste and process to combine.
Grease the inside of a 10 inch cake loaf pan with oil, line with plastic wrap, with at least 6 cm (3 inches) overhang on all sides. Cut a piece of foam to fit inside the terrine mould. Cover the foam with aluminum foil and set aside.
Cover the base of the terrine with one layer of smoked salmon. Using a crank spatula and a straight edged wooden spoon spread a thin even layer of butter. Continue the layers, alternating salmon and butter mixture until you have reached just over half way of the mould. Cover the terrine with plastic wrap and gently press down, place the foil-covered foam into the terrine/cake pan and weight down with a few food cans. Freeze for 30 minutes, transfer to the fridge for (at least) a further 30 minutes.
To serve, invert cake pan onto a chopping board and slice. Serve with toasted bread, salad or something similar.

Notes

The original recipe asks for a terrine mould. I did not have any so I simply used a cake tin. That worked fine!

Nutrition