Salmon and Mackerel Terrine

Serves 8

  • 350g smoked salmon, in long slices
  • 200g full-fat cream cheese
  • 125g hot-smoked mackerel, skinned and flaked
  • finely grated zest of 1–2 lemons to taste
  • 2 tbsp freshly chopped dill
  • 25g cornichons, finely chopped
  • 300ml double cream
  • salt and ground black pepper
  • lemon wedges and bread or Melba toasts to serve
  1. Line a 900g (2lb) loaf tin with clingfilm, allowing the excess to hang over the edges. Then line the tin with some of the salmon slices so there are no gaps.
  2. Put the cream cheese and mackerel into a food processor and whiz until well combined. Empty into a bowl and stir in the lemon zest, dill, cornichons, a little salt and plenty of pepper.
  3. In a separate bowl, lightly whip the cream until it just holds its shape, then fold through the fish mixture.
  4. Spoon the filling into the lined tin and press down. Fold over any overhanging salmon, then cover the filling with the remaining salmon. Fold over the clingfilm, then wrap the whole tin well in clingfilm. Chill for at least 4 hours or ideally overnight.
  5. To serve, peel off the clingfilm to expose the top layer of salmon. Put a serving plate over the terrine, then invert. Lift off the tin and peel off the clingfilm. Serve in slices with lemon wedges and bread or Melba toasts.


Recipes and photographs are from the Good Housekeeping Cookery Book: The Cook’s Classic Companion with Photographs by Gareth Morgans, Lucinda Symons, Philip Webb and Myles New. Published in hardback by Pavilion and available from all good booksellers, RRP £30.