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Smoked Salmon Terrine

By December 6, 2020No Comments

Chef Emma McGahern shares a light Christmas bite with minimum effort and maximum flavour. 

I really like a light starter at Christmas and one that can be made in advance is always going to be a winner. Smoked Salmon Terrine is one my mum has been making since I was a child and in recent years we’ve added the Mackerel Pate.  I love both with fresh sourdough and a light cucumber and dill pickle.  Also, both will last well in the fridge for 3 days.  

Smoked Salmon Terrine 

  • 1 lemon 
  • 1 ½ tsp horseradish
  • 110 g smoked trout 
  • 250 g smoked salmon 
  • 200 g cream cheese 
  • Salt & Pepper 
  • Handful fresh dill 
  1. Double line a loaf tin with cling, making sure you have enough to come over the top
  2. Using half of the smoked salmon cover the cling lined, making sure you have enough hanging over to cover the top
  3. In a food process blitz the trout, remainder of the salmon and cream cheese
  4. Then season with the lemon, horseradish, salt and pepper
  5. Then put it into the tin carefully folding over the smoked salmon so it is all covered
  6. Cover the top with cling and chill in the fridge for at least an hour 
  7. Just before serving remove from the tin and slice 


Smoked Mackerel Pate

  • 1 packet of smoked mackerel (approx. 150g )
  • 2 tbsp. Greek yogurt
  • 1 garlic clove minced
  • Half a lemon 
  • 2 tbsp. fresh parsley
  • 70g sunflower seeds
  • pinch sea salt
  • 1 1/2 tsp. Dijon mustard
  • 1/2 tbsp. apple cider vinegar
  • Salt & Pepper
  • Scallion to garnish 
  1. Put everything into a food processor and blitz 
  2. Taste to adjust seasoning and garnish with Scallion


Dill and Cucumber Pickle

  • 1 Cucumber thinly sliced
  • 10 g Fresh Dill 
  • 200 g Water
  • 200 g White wine vinegar
  • 50 g Sugar
  • 10 g Salt 


  1. In a clean serialised mason jar (or a lunch box) put your sliced cucumber and dill 
  2. Combine the remainder of the ingredients and pour over making sure to submerge the cucumber and dill
  3. The refrigerate overnight before using