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The starter, French classic

Salmon and dill terrine

Salmon and dill terrine is a cold starter for 6 people, made with fresh and smoked salmon, requiring 40 minutes of active work. It's made entirely the day before, sliced cold, and served with a lemon fromage blanc sauce. Easy to make, it costs €3.90 per person, and the key to success is blending the filling briefly, keeping it tender with a bit of texture.

A terrine of fresh and smoked salmon with dill, pink and tender, that you make the day before and that brings all the elegance to the dinner.

Salmon and dill terrine
For
6 people
Work
40 min
Total time
7 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.90
Calories per person
300 kcalcalculated by Kiloach, your weight coach

This terrine combines fresh salmon blended into a tender filling with smoked salmon wrapped around it in thin pink slices. Dill flavors the whole thing without overpowering it, and the raw salmon cubes kept in the filling give each slice some bite. Cold and tender, it slices cleanly without falling apart.

It's a starter that makes an impression without any last minute work, perfect for a dinner party with friends or a family meal in spring or summer. It opens a menu well before a meat dish or a braised main, and it's ideal when you want your hands free on the day itself.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 50 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve 1 step

The day before, you assemble and fully cook the terrine, then let it rest in the fridge overnight under a weight. Just before guests arrive, you make the fromage blanc sauce and take the terrine out for fifteen minutes so it's not too cold. At serving time, you unmold, slice, and plate with the sauce.

The ingredients

6 people

Fish counter

  • Fresh skinless salmon fillet 500 g
  • Smoked salmon 200 g

Dairy

  • Heavy cream 20 cl
  • Eggs 2
  • Fromage blanc 150 g

Fruits and vegetables

  • Dill 1 bunch
  • Lemon 1

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Eggs, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Line a terrine mold with plastic wrap, then with slices of smoked salmon, letting them overhang the edges.

    Overlap the slices so there are no gaps when you slice it later.

  2. Blend 400 g of fresh salmon with the eggs, cream, half the dill, salt, and pepper, then fold in the rest of the salmon cut into small cubes. 10 min

    Don't blend too long, the filling should stay slightly chunky.

  3. Pour the filling into the mold, fold the smoked salmon over the top, and cover with foil.

    Tap the mold on the counter to release any air bubbles.

  4. Cook in a water bath at 160°C, let cool, then refrigerate overnight with a weight on top. 40 min

    The terrine is done when a knife blade comes out warm.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Mix the fromage blanc with the remaining chopped dill, the lemon zest and juice, salt and pepper, and take the terrine out of the fridge for 15 minutes. 15 min

    This light sauce cuts through the richness of the salmon, serve it well chilled.

When it's time to serveThe final touches, right in front of your guests.

  1. Unmold the terrine, remove the plastic wrap, slice with a thin knife, and serve with the sauce.

    Dip the knife in hot water between each slice.

Our tips to get it right

  • Choose fresh salmon that's firm and cold, it blends more cleanly and the filling holds together better during cooking.
  • Use a well sized terrine mold, around 25 centimeters, so the smoked salmon slices cover the whole surface without gaps.
  • Really let the terrine rest overnight under its weight, that's what gives it a clean, firm texture when sliced.

The variations

  • Swap the fromage blanc for plain Greek yogurt for a firmer sauce that's just as fresh.
  • Add a few capers or chopped sorrel to the filling for an extra touch of acidity.
  • For a quicker version, line the terrine with smoked salmon on the bottom and sides only without aiming for perfection, it still looks great.

What to serve it with

  • A few toasted rye bread slices
  • A lemony mixed greens salad
  • A dry, crisp white wine

Storage

The terrine keeps for 2 to 3 days in the refrigerator in a sealed container. It doesn't freeze well, the filling turns grainy once thawed. It's eaten cold, no reheating needed.

Questions about this recipe

Can smoked salmon be replaced with another smoked fish?

You can use smoked trout, which has a milder flavor and a similar texture. Keep the same weight so the terrine holds together the same way.

How do you keep the terrine from breaking when sliced?

Let it rest overnight under the weight, that's what compacts it. Slice with a thin knife dipped in hot water between each cut.

Can the recipe be doubled for more guests?

Yes, using two terrine molds rather than one oversized one, to keep the water bath cooking time reliable. Check doneness with a knife blade in each mold.

Do you need a specific terrine mold?

A classic loaf pan, metal or ceramic, works perfectly. What matters is that it allows for an even water bath and a clean unmolding.

Can a salmon and dill terrine be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a salmon and dill terrine?

Allow 7 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a salmon and dill terrine?

About 300 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a salmon and dill terrine cost?

About €3.90 per person, that's €23.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, lactose. Remember to ask your guests about their allergies before putting your menu together.

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