Two Salmon Terrine with Smoked Oysters

Grease, then neatly line a 1.25 litre loaf tin with cling film leaving lots of overhang (you may need 2 pieces). Neatly cover the base of the tin with smoked salmon slices. This will be the top when it’s turned out. Line the sides of the tin with more slices of smoked salmon, overlapping slightly, so they overhang the sides – don’t leave gaps. Reserve the rest of the salmon slices for the bottom of the finished terrine and for wrapping the oysters..

To make the salmon pâté,  whizz the crème fraîche and cream cheese in a food processor with the lemon zest and juice, horseradish and half the hot- smoked salmon fillets. Season well with pepper and a little salt.

Add half of the herbs and pink peppercorns to the creamy mixture, then flake in the remaining hot-smoked salmon fillet and mix with a wooden spoon.

Spread half the salmon mix into the tin, then sprinkle the remaining herbs in to create a green layer. Push the smoked oysters half way along the center of the green layer, top with the remaining salmon mixture and smooth over. Top with the remaining smoked salmon the secure the clingfilm over the top. Place on a plate, pop a plate /piece of card or another loaf tin on top to weigh the terrine down and chill overnight.

Take the terrine out of the fridge 10 minutes before serving, unwrap the cling film, then carefully invert onto a platter. Serve with a lovely winter leaf salad e.g. watercress and rocket with Pickled cucumber or celery.



  • Sunflower oil for greasing
  • 600g sliced smoked salmon
  • 200g tub crème fraîche
  • 2 x 280g tubs full fat cream cheese
  • 1 heaped teaspoon finely grated lemon zest + 4 tablespoons of juice
  • 1½ tablespoons creamed horseradish
  • 1 teaspoon fresh ground black pepper
  • 400g fillets hot-smoked salmon
  • 1 heaped tablespoon finely chopped chives
  • 1 heaped tablespoon finely chopped dill
  • 1 heaped tablespoon finely chopped parsley
  • 8 smoked oysters
  • 2 tbsp pink peppercorns, lightly bashed in a pestle and mortar