Salmon terrine

Recipe: Salmon terrine

This salmon terrine recipe was made in partnership with Attitude news who kindly sent us a silicone terrine mold, a colorful and tasty recipe for a starter with the arrival of the sun, we devoured it. Salmon remains a very affordable fish, it was on sale on the market. Here is a terrine with salmon, avocado and candied tomatoes to enjoy with friends, accompanied by a slightly dry white and a basil cream sauce, you will surprise with this dish rich in color.

Recipe ingredients

  • Recipe Salmon terrine for 4 people:
  • 3 large tomatoes
  • 2 cloves garlic
  • 200 g of salmon steak
  • 200 g ricotta
  • 3 avocados
  • 1 lime
  • 1 teaspoon of brown sugar
  • 1 teaspoon of balsamic vinegar
  • 1 drop of Tabasco
  • 1 large bell pepper in a jar
  • Jelly
  • Salt pepper.


  1. Preheat the oven to 150 ° C.
  2. Cut the tomatoes in half lengthwise.
  3. Arrange the flesh side up in an ovenproof dish.
  4. Sprinkle the tomatoes with brown sugar.
  5. Drizzle with olive oil.
  6. Bake in a hot oven at 150 ° for about 3 hours.
  7. Garnish the bottom of the terrine with the tomato preparation.
  8. Peel and degerm the garlic.
  9. Remove the leaves from the parsley.
  10. Remove the bones from the salmon, season with salt and pepper.
  11. Mix the salmon fillets as finely as possible, with 100 g of ricotta, salt and pepper.
  12. Add the garlic and parsley preparation, balsamic vinegar, Tabasco, salt and pepper and mix again.
  13. Garnish with the salmon preparation over the tomatoes in the terrine.
  14. Squeeze the preparation a little with the press
  15. Bake the salmon in a hot oven at 180 ° for 12 minutes.
  16. Let cool.
  17. Unmould the salmon and tomatoes.
  18. Place the cooked pepper at the bottom of your terrine.
  19. Incorporate the salmon and tomato bread on the pepper in the terrine
  20. Heat a saucepan with ½ liter of water and two packets of gelatin, remove from heat from the first broth.
  21. Pour the jelly into the terrine.
  22. Leave to rest for an hour in the refrigerator, while the gelatin sets.
  23. Mix 3 avocados with pepper and lime juice.
  24. Add two tablespoons of jelly, mix.
  25. Garnish with the avocado preparation over the salmon in the terrine.
  26. Pour the rest of the jelly into the terrine.
  27. Leave to rest for an hour in the refrigerator, while the gelatin sets.

Preparation time: 40 minutes
Cooking time: 12 minutes
Number of people: 4
4 star rating: 1 review


Which wine to drink with the Salmon Terrine:

My favorite wine for this Bergerac blanc recipe: Sémillon grape, sauvignon blanc, Muscadelle
Temperature between 08 ° and 10 °

Thanks to Joëlle from Attitudes news for allowing us to test her product.
I loved :
The press provides
Reinforced handles, easy to move.
The ease of unmolding.
The touch of silicone.

I least liked :
Terrine a little small.
Very flexible

If you are interested in the product, do not hesitate to take a look at:

Slice the tomatoesSprinkle with parsleyPlace in the terrineThe salmonMix the salmonAdd the TabascoFill the terrineTampCooked terrineTerrinesUnmoldLawyerMixerFill the terrineWipe the pepperCooked terrine<img src="/wp-content/uploads/2021/09/5358169991965702047.jpg" class="aligncenter"

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