Content Summary

When it comes to salmon terrine, there are three distinct thoughts: traditionalists, smoked salmon lovers, and those who prefer their salmon with a little something extra (like beet and cream cheese).

No matter which one you identify with, we've got a salmon terrine recipe and detailed step-by-step guides on how to make a salmon terrine dish for you for every special occasion. Read on!

1. Traditional Salmon Terrine

For the traditionalist, this recipe hits all the key points: it's simple, elegant, and classic. You can never go wrong with the classics.


  • 500 grams (18 oz) of sliced smoked salmon
  • 750 grams (26 oz) of cream cheese
  • 150 grams (5 oz) of creme fraiche
  • 1/2 lemon: zest and juice
  • 1/2 cucumber, peeled and chopped
  • 2 tbsp of mustard (preferably Dijon)
  • 1 bunch of fresh dill
  • 4 sheets of gelatin
  • fresh rose pepper


  1. In a terrine mold or loaf pan, place slices of salmon evenly across the bottom and up the sides.
  2. In a separate bowl, blend the cream cheese, creme fraiche, lemon zest and juice, chopped cucumber, dill, mustard, and rose pepper.
  3. In a separate bowl, soak gelatin sheets in cold water for 10 minutes. Squeeze out excess water and add to the terrine mixture.
  4. To the cream cheese mixture, add the gelatin mix and stir until it is fully blended.
  5. Once the salmon and vegetables are combined, spread the mixture carefully over slices of salmon in a terrine mold.
  6. After you create the salmon mold, be sure to cover it with plastic wrap.
  7. Place the whole loaf inside the fridge for 8-10 hours.
  8. Take the dish out of the fridge, remove the plastic wrap, and turn the mold upside down.
  9. Gently cut the salmon terrine into serving slices. Enjoy!

2. Individual Smoked Salmon Terrines

A smoked salmon terrine is a great way to give your traditional dish a bit of extra flavor – not to mention all those beautiful smokey, salmon-y aromas!


  • 1/2 lb of smoked salmon
  • 1/4 cup (2 tbsp) of sour cream
  • 1 cup (16 tbsp) of creme fraiche
  • 2 tbsp of lemon juice
  • 1 tsp of chopped fresh dill
  • 2 sheets of gelatin
  • 1/2 cucumber, sliced (for garnish)
  • Salt & pepper to taste
  • Olive oil


  1. In a food processor, mix the smoked salmon, sour cream, creme fraiche, lemon juice, and dill.
  2. In a separate bowl, soak gelatin sheets in cold water for 10 minutes. Squeeze out excess water and add to the terrine mixture.
  3. Prepare individual molds (ramekins or mini muffin tins) and coat lightly with oil.
  4. Fill each mold with the salmon mixture, pressing down gently to create smooth surfaces.
  5. Cover the individual molds with plastic wrap. Refrigerate for 4 hours.
  6. When ready to serve, carefully remove the smoked salmon terrines from the molds and place them on a plate with cucumber slices.
  7. Garnish with fresh dill and cracked pepper. Enjoy!

3. Beet Layered Salmon Terrine

This terrine recipe is a show-stopper! Layers of smoked salmon, beets, cream cheese and fresh herbs create an elegant presentation.


  • 800 grams (28 oz) of sliced smoked salmon
  • 2 beets, peeled and grated
  • 1 cup (16 tbsp) of cream cheese
  • 3 cups (750 grams) of cream cheese
  • 1/2 cup (100 grams) of creme fraiche
  • 1/4 cup (2 tbsp) of freshly chopped parsley
  • 1/4 cup (2 tbsp) of freshly chopped dill
  • 2 tablespoons of lemon juice
  • 4 sheets of gelatin
  • Salt & pepper to taste


  1. In a bowl, combine cream cheese, grated beets, parsley, dill, and lemon juice.
  2. Season with salt and pepper.
  3. In a separate bowl, soak gelatin sheets in cold water for 10 minutes. Squeeze out excess water and add to the terrine mixture.
  4. Prepare a terrine mold of your choosing. Cover the mold with plastic wrap, making sure to smooth it over the inner surface.
  5. Place smoked salmon slices across the bottom and up the sides of the mold.
  6. Cover with a layer of cream cheese and beet mix.
  7. Repeat the process with another layer of smoked salmon and cream cheese mix.
  8. Repeat layers until all ingredients have been used, ending with a layer of salmon on top.
  9. Cover with plastic wrap and refrigerate for 8-10 hours.
  10. When ready to serve, carefully remove the terrine from the mold and slice it into servings. Enjoy!

Tips & Tricks

  • How to choose salmon for terrine dishes: For the best flavor, choose wild-caught salmon when making a terrine. This will give it that delicious smoky sweetness.
  • If you're using smoked salmon, make sure to get one with an intense smoke flavor - this will contribute to the flavor of the dish.
  • You can also try adding herbs such as tarragon, chives, or dill to the salmon terrine for extra flavor!
  • If you're feeling adventurous, you can even add a splash of white wine or brandy to the mixture.
  • You can also try adding some roasted peppers or olives for extra color and flavor.
  • For a more luxurious terrine, add a layer of caviar or smoked trout on top!
How To Make Salmon Terrine - Festive Food by Chez Martha | Cool Girls Cook

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Enjoy these tasty salmon terrines with a side of greens and crusty bread. They make for an impressive yet easy-to-make appetizer or main dish! Bon Appétit!

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