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Salmon Terrin

Recipe for 8 

  • 500g salmon
  • 1 can of coconut milk
  • 3 eggs
  • 1 hand full of coriander (other herbs may be used such as dill)
  • 1 pack of smocked salmon (thin layers)


  1. Mix salmon, coconut milk, eggs and coriander in a stand mixer until you have a smooth paste
  2. Use a terrine tin and cover it in backing paper
  3. Preheat the oven to 180 degrees
  4. Fill 1/3 of the salmon paste into the tin.
  5. Proceed with these two steps until your last layer is the salmon paste.
  6. Place the tin in the oven and pure one glass of water onto your packing tray. Wait for 40 minutes and voila, really to serve!