This salmon and dill terrine combines fresh and smoked salmon with dill, mayonnaise and crème fraîche to create an elegant, easy-to-make spread or dip. Light, creamy and festive, it’s an ideal starter for holiday buffets or a simple party canapé.
Recipe at a glance
- How it’s made: Fresh salmon is oven-baked, flaked and stirred with dill, crème fraîche and mayonnaise. The mixture is spread over a base of smoked salmon in a lined dish, chilled until set and turned out to serve as a soft spread or dip.
- Main ingredients: Fresh salmon, smoked salmon, fresh dill, crème fraîche, mayonnaise, lemon juice, salt and pepper.
- Prep time: About 15 minutes to assemble.
- Cook time: 15–20 minutes to bake the fresh salmon.
- Chilling time: 4 hours or overnight for best results.
- Yield: Serves 6–8 as a dip or spread.
This recipe is inspired by Mary Berry’s salmon and dill appetiser and scaled to make a single larger terrine. The result is a soft, creamy spread that’s perfect on crackers, melba toast or slices of toasted bread.
The terrine has a creamy poached-salmon filling flavoured with chopped dill, crème fraîche, mayonnaise and a squeeze of lemon. Thinly sliced smoked salmon lines the dish and becomes the attractive outer layer when you turn the terrine out. A few fresh dill sprigs finish it off.
Because the terrine remains soft after chilling it’s best served as a spread rather than sliced. Serve with crackers or melba toast for an impressive, fuss-free starter. You can also skip the smoked salmon and serve the mixture as a dip with crisps or vegetables, or portion it into individual ramekins for a neat starter.
Why you should try this soft salmon terrine
- Simple to prepare: Mix the filling, layer with smoked salmon and chill — no special skills required.
- Fresh, balanced flavours: The smokiness of the smoked salmon, creamy tang of crème fraîche and mayo, and bright lemon and dill combine beautifully.
- Versatile: Serve as a spread, dip or individual starter with crackers, toast or vegetable sticks.
- Make-ahead friendly: Prepare a day ahead to save time on the day of entertaining; chilling improves texture and flavour.
Ingredients
Exact measurements are given in the recipe card below.
- Fresh salmon fillets: Bake in foil until just cooked through, then flake.
- Smoked salmon: Thinly sliced, used to line the dish. Omit if you prefer to serve the mixture as a dip.
- Fresh dill: Essential for its classic pairing with salmon. Parsley can be used as a milder alternative.
- Crème fraîche: Adds creaminess and a subtle tang; sour cream works as a substitute.
- Mayonnaise: Use a good-quality mayo or homemade if you prefer.
- Lemon juice: A little brightens and balances the richness.
- Salt and freshly ground black pepper: For seasoning.
How to make the terrine
Bake the fish
Tip: Don’t overcook the salmon — it should flake easily and remain moist.
Step 1: Preheat the oven (160°C/360°F conventional, 140°C/285°F fan). Season the salmon with a little salt and pepper and place on a sheet of foil on a baking tray.
Step 2: Fold the foil to seal the parcel and bake for 15–20 minutes until the salmon flakes easily. Remove and cool slightly.
Prepare the terrine
Tip: Rinse the dish before lining with cling film to help prevent sticking.
Step 3: Line a small 2-cup dish with cling film leaving an overhang to cover the terrine. Arrange a few dill sprigs in the base.
Step 4: Trim and arrange slices of smoked salmon to cover the base of the dish.
Combine the filling
Tip: Check for and remove any pin bones when flaking the cooked salmon.
Step 5: When cool enough to handle, remove the skin and flake the salmon with a fork.
Step 6: Combine the flaked salmon with crème fraîche, mayonnaise, lemon juice and finely chopped dill. Mix gently, taste and adjust seasoning with salt, pepper or extra lemon if needed.
Assemble and chill
Tip: Use the overhanging cling film to fold over and seal the terrine while it sets.
Step 7: Spoon the salmon mixture into the dish over the smoked salmon and smooth the top with a spoon.
Step 8: Fold over the cling film and chill for at least 4 hours or overnight until set.
Step 9: To serve, turn the terrine out onto a platter lined with lettuce and carefully peel away the cling film. Garnish with extra dill if you like.
See the recipe card below for ingredient amounts, timings and extra tips to ensure a successful result every time.
Serving suggestions
Try these serving ideas:
- Spread on crusty bread, crackers or melba toast.
- Omit the smoked salmon and serve the creamy mixture as a dip with potato crisps or vegetable sticks.
- Portion into individual ramekins for elegant starters.
- Use as a filling for toasted sandwiches on wholewheat or sourdough bread.
Substitutions
Check labels if you have allergies or dietary restrictions.
- Gluten-free: The terrine itself is gluten-free; serve with gluten-free crackers and check the mayonnaise label for gluten-containing additives.
- Dairy-free: Use dairy-free crème fraîche and mayonnaise if available; otherwise this recipe contains dairy.
- Nut-free: The recipe contains no nuts.
- Egg-free: Replace mayonnaise with extra crème fraîche, sour cream or thick Greek yogurt if you need an egg-free version.
Variations
Customize the terrine to your taste:
- Cream cheese: Swap crème fraîche for cream cheese for a thicker texture.
- Horseradish: Add a tablespoon of creamed horseradish for a gentle heat.
- Extra herbs: Fold in chopped chives or parsley for added freshness.
Equipment
Basic equipment you’ll need:
- Baking tray and tin foil to cook the salmon.
- A small 2-cup dish for the terrine (or several ramekins for individual portions).
- A small mixing bowl to combine the filling.
- Cling film to line the dish for easy removal.
Storage and freezing
- Refrigerator: Store the terrine covered in the fridge for up to 3 days. Discard any leftovers that have been left at room temperature for extended periods.
- Freezing: Wrap the terrine surface with cling film, then foil and place in a freezer bag. Freeze up to 2 months; expect some texture change when thawed.
- Defrosting: Thaw overnight in the refrigerator.
Top Tip
Chill the terrine thoroughly before serving — this firms the texture and allows the flavours to develop and meld.
FAQ
Skip the smoked salmon lining and serve the creamy salmon mixture in a bowl. For a smoother dip, blend the mixture briefly with a stick blender.
Canned tuna (drained) makes a good substitute for the fresh salmon. Instead of smoked salmon to line the dish, try thin cucumber ribbons, jarred roasted red peppers, or very thin prosciutto slices.
Yes. Wrap the terrine well with cling film and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving; expect slight texture changes.
Related recipes
Here are a few other festive starters you might enjoy:
-
Creamy duck liver pâté with brandy
-
Chestnut and cranberry focaccia
-
Poor man’s crayfish
-
Prawn and scallop au gratin
📋 The recipe
Salmon and dill terrine
A no-fuss, festive terrine made from fresh and smoked salmon with dill, mayonnaise and crème fraîche. Soft, creamy and perfect as a spread or dip.
Equipment
- Baking sheet
- Tin foil
- Small 2-cup dish or ramekins
- Small mixing bowl
- Cling film
Ingredients
- 240 g (8½ oz) fresh salmon fillets
- Salt and freshly ground black pepper, to taste
- 4–5 small sprigs fresh dill (for the base)
- 2 tbsp chopped fresh dill (for the filling)
- 90 g (3 oz) thinly sliced smoked salmon
- 60 ml (¼ cup) mayonnaise
- 60 ml (¼ cup) crème fraîche
- 1 tbsp lemon juice (or to taste)
Instructions
- Preheat the oven to 160°C/360°F (conventional) or 140°C/285°F (fan).
- Season the salmon lightly with salt and pepper and place on a sheet of tin foil on a baking tray.
- Fold the foil to enclose the salmon and bake 15–20 minutes until it flakes easily. Remove and let cool slightly.
- While the fish cooks, wet the inside of your dish and line it with cling film, leaving an overhang. Arrange the fresh dill sprigs in the base.
- Trim and arrange smoked salmon slices over the dill to line the dish.
- When the fresh salmon is cool, remove the skin and flake with a fork. Pat dry if there is excess moisture.
- Mix the flaked salmon with crème fraîche, mayonnaise, lemon juice and the chopped dill. Taste and adjust seasoning.
- Spoon the salmon mixture into the lined dish over the smoked salmon and smooth the top.
- Fold over the cling film to cover and chill for at least 4 hours or overnight.
- Turn the terrine out onto a platter lined with lettuce, peel away the cling film and serve on crackers or toast.
Notes
Nutrition is calculated assuming the terrine is divided among six people. The terrine is soft — pat the cooked salmon dry before mixing to avoid excess moisture. Taste and adjust seasoning before chilling.
Storage: Keep refrigerated up to 3 days. Discard leftovers that have been left at room temperature for long periods. To freeze, wrap tightly in cling film and foil and store up to 2 months; thaw overnight in the fridge.
Nutrition (per serving approx.)
Calories: 113 kcal | Carbs: 1.6 g | Protein: 13.3 g | Fat: 6 g | Saturated fat: 1.7 g | Sodium: 485 mg
This information is approximate and for guidance only.
If you try this terrine and enjoy it, leaving a comment and rating is much appreciated. For questions you can contact Veronica at [email protected].