After I posted a photo on Instagram, I got messages like “We always need a good salmon recipe” and “Please share exactly this one.” So here it is.
Salmon, unlike most fish, freezes well. If you find high-quality salmon mince at the store — take it. Otherwise, make your own and keep some in the freezer. It’s a lifesaver when you suddenly run out of groceries, unexpected guests arrive, or you just want something tasty and simple.
A terrine is something between a casserole and a pâté. Traditional versions rely on natural gelling agents from the fish itself, sometimes with added cream, yogurt, or gelatin. They’re usually served cold, with a jelly-like texture. My preference is baked terrines — firmer, drier, and more textured, where you can feel the ingredients. And they’re quick: just 3–5 minutes of prep if you have everything ready. You can swap salmon for pike, white fish with seafood, offal, or even meat — but salmon is my favorite.
- 450–500 g salmon mince (ideally with mixed tissues, some fat, even tiny chopped bones for deeper flavor)
- 2 eggs
- 2 tbsp flour of choice (psyllium, chickpea, whole wheat, chestnut — avoid coconut or almond flour)
- 100 g goat sour cream or thick Greek yogurt
- 20 cm leek, thinly sliced (or sweet onion, shallots, or greens like spinach, kale, chard)
- juice of ½ lemon
- ½ tsp salt
- freshly ground black pepper
- 1–2 tbsp capers or chopped olives (pitted)
- ½ tsp dried oregano
Mix all ingredients at room temperature until smooth. Place in a baking dish, cover with parchment or foil, and bake at 170°C / 340°F for 30 minutes. Remove the cover and bake another 15–20 minutes. Use a loaf pan for a classic terrine or a wide pie dish for a thinner version.
Mix all ingredients at room temperature until smooth. Place in a baking dish, cover with parchment or foil, and bake at 170°C / 340°F for 30 minutes. Remove the cover and bake another 15–20 minutes. Use a loaf pan for a classic terrine or a wide pie dish for a thinner version.
