Prawn and salmon terrine

Prawn and salmon terrine


156 people made this

About this recipe: This elegant make-ahead salmon starter requires a bit of time, but is actually rather easy. You'll need a terrine. Great to make ahead for dinner parties!

Swiss Phil

Serves: 12 

  • 300g smoked salmon, sliced
  • 200g fresh spinach
  • 15g unsalted butter
  • freshly ground black pepper
  • 200g salmon fillet, cooked and flaked
  • 200g prawns, cooked and chopped
  • zest of 1 lemon
  • 3 tablespoons lemon juice
  • 3 pinches cayenne pepper
  • 1 teaspoon chopped fresh thyme
  • salt to taste
  • 4 level teaspoons powdered gelatine or use 4 or 5 sheets of gelatine
  • 250ml double cream

Prep:45min  ›  Cook:3min  ›  Extra time:8hr chilling  ›  Ready in:8hr48min 

  1. Line a terrine with cling film. Line the base and sides with 3/4 of the smoked salmon.
  2. In a large pan over medium heat, add the spinach and cook until it is wilted, about 3 minutes. (You may need to do this in batches.) Set aside to cool.
  3. When cool enough to handle, squeeze as much water out of the spinach as possible and then finely chop it along with the small knob of butter and some freshly ground black pepper. Spread out evenly on a chopping board to be the same size as the terrine mould (use the lid as a guide). Allow to cool completely.
  4. In a bowl, combine the flaked salmon, chopped prawns, lemon juice, lemon zest, cayenne pepper, thyme and salt.
  5. Prepare the gelatine according to the packet's instructions.
  6. In another bowl, lightly whip the cream, then fold in the salmon mixture. Fold in the prepared gelatine.
  7. Pour half of the mixture into the terrine. Top with the spinach mixture. Gently spoon the remaining salmon mixutre over the spinach.
  8. Fold over any of the smoked salmon slices that stick up; finally completely cover with the rest of the smoked salmon slices.
  9. Place the lid on the terrine and chill in the fridge for a minimum of 8 hours, or up to 2 days.
  10. To serve, loosen round the edges, and invert the terrine onto a serving platter. Cut finger-width slices, 1 or 2 per person. Watercress and lemon garnish is great!

Cook's note

Instead of salmon, any fish that can be flaked after cooking will do, but it should be compatible with the fish used for wrapping the terrine. You can use smoked trout instead of smoked salmon to line the terrine.

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Reviews (7)


I have made this twice now and yes it does take a little while to make but oh my was so pleased with the way it turned out both times and tastes delicious . Be brave and have a go it really is worth it! - 26 Jun 2013


I made this as a Christmas Day starter, it was fairly easy to prepare just took a bit of time to set. In the end it was well worth the wait and I'll definetly make it again - 06 Jan 2014


An excellent starter with which to finish 2013. It will be made again in 2014, probably several times. Thanks, Swiss Phil. - 01 Jan 2014

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