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Salmon terrine

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Salmon terrine

This is an old favourite that my late friend and colleague, Ann Boardman, made many times and updated here. It's delicious as a special starter or light lunch.


  • 400 grams fresh salmon fillet
  • grated rind 1 lime or ½ lemon
  • 2 tablespoons lime or lemon juice
  • ¼ cup dry white wine
  • 1 teaspoon wasabi paste
  • 400 grams white fish fillets, skinned and chopped
  • ½ cup fresh white breadcrumbs
  • 2 eggs
  • ¼ cup cream

Wasabi mayonnaise

  • ½ cup good-quality mayonnaise
  • ½ teaspoon wasabi paste
  • grated rind 1 lime or ½ lemon


  1. Cut the skin from the salmon. Use tweezer to pull out any small bones. Cut ¼ of the salmon into 2cm-thick strips. Toss in the lime rind, juice, white wine and wasabi. Cover and leave to marinate in the refrigerator for about 2 hours. Remove the salmon and reserve the marinade.
  2. In a food processor, process the remaining salmon, white fish, breadcrumbs, eggs and cream until almost smooth. Season with salt and pepper and pulse in the reserved marinade.
  3. Line a 20cm x 11cm terrine or loaf tin with baking paper, cover the base with a thin layer of pureed fish mixture. Arrange some strips of salmon on top. Repeat these layers until the terrine is full, finishing with a layer of fish puree. Cover with greased foil and place in a water bath or roasting pan half filled with boiling water.
  4. Bake at 160ºC for about 1 hour or until the terrine is set and cooked through. Cool, then refrigerate until well chilled. Slice and serve with wasabi mayonnaise and chives.

Wasabi mayonnaise

  1. Combine mayonnaise, wasabi and lime or lemon rind. Mix well.

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