Salmon and Dill Terrine

Great for picnics and equally as good as an impressive dinner party starter, all prepared in advance.  It’s delicious and just happens to be loaded with healthy, essential fats. Look for organically farmed or wild Alaskan salmon off cuts.


Serves: 4

Preheat oven to 190oC/350oF/Gas Mark 5

Prep Time: 15 minutes, plus chilling

Cooking Time: 15 minutes

Dietary Info: Wheat Free


  • 300g salmon fillets, skinned & boned
  • 500g baby spinach, chopped
  • small handful fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons crème fraiche
  • freshly ground black pepper
  • groundnut oil for greasing
  • 100g smoked salmon
  • 4 slices rye bread
  • 160g watercress, thick stalks removed and washed
  • 300g courgettes trimmed and coarsely grated


  • Put the salmon on a non-stick baking sheet and roast in the oven for 10-12 minutes until the salmon is cooked. Remove from the oven, leave to cool, and then flake into a large bowl.
  • While the salmon is cooking, wilt the spinach in a pan over a medium heat and squeeze out the excess moisture. Place in the bowl of a food processor and blitz to a rough puree.
  • Gently mix the dill, lemon juice, crème fraiche and flaked salmon together to make a light mousse. Season with cracked black pepper.
  • Lightly oil 4 small ramekins. Line with cling film, then the smoked salmon allowing plenty of overhang. Spoon half of the salmon mousse mixture into the smoked salmon-lined ramekins and press down. Follow with a layer of spinach. Spoon the remaining salmon mixture on top of the spinach and fold over the overlapping smoked salmon, then cling film to seal in the mixture. Chill weighted down, for a minimum of 4 hours but preferably overnight.
  • Toast the bread when you are ready to eat.

To serve

  • Gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on serving plates. Arrange the rye triangles on the plate and scatter the watercress and courgette around the plate.

Jennifer’s Tip

To weigh down the terrines, place a large handful of baking beans or rice in the center of a sheet of cling film. Bring the edges of the cling film up together to seal and form a money bag shape and place on top of the ramekins.

This recipe is from Jennifer’s book, The Diet for Food Lovers available on Amazon (The Orion Publishing Group)