Terrine recipes

From beetroot and vegetable terrines to duck, salmon or seafood - find lots of homemade terrine recipes that are perfect for a relaxed weekend lunch or impressive dinner party starter.

19 recipes



Dish type


2 reviews

A creamy fish terrine makes a sophisticated starter for a special occasion – and requires a surprisingly small quantity of salmon.

Recipe by: Maggie Pannell

2 reviews

Bullys Restaurant on Cardiff Road offers an exciting dining experience. On the menu is selection of mouth watering cuisine cooked by Chef Nordine Zouaoui using a fusion of French and Welsh ingredients

Recipe by: nordine

1 review

This gorgeous pheasant terrine recipe has been in our family for years and is always requested during the shooting season when there is an abundance of pheasant. This recipe also works great for partridge and grouse in place of the pheasant. Serve with some fresh crusty bread and a nice chutney.

Recipe by: SarahR

No reviews

The distinctive duck flavour of this terrine, heightened by the hint of orange, is perfectly complemented by the sweet leeks and fresh green beans. A small amount of duck fat is included, but there is still much less fat than would be found in a traditional recipe. This terrine will keep in the fridge for up to 4 days.

Recipe by: Norma MacMillan

No reviews

A delicious and very healthy recipe that can be done any time of the year with different vegetables. You can use tarragon if you can't find sorrel. It's perfect for a party!

Recipe by: Lucie

No reviews

Lean venison makes a great terrine. Mixing it with pork and then marinating the meats in port and spices will give it extra flavour and add moisture. Serve the terrine sliced with a mixed salad and wholemeal or Granary bread for a delicious lunch, or use it in sandwiches. It can also be served as a starter for 8.

Recipe by: Norma MacMillan

No reviews

A mixture of haggis, sausage meat and herbs cooked together with soy sauce, Worcestershire sauce and red wine. Great for burns night.

Recipe by: StewMacb

No reviews

Wrapped in shining green vine leaves and studded with stuffed green olives, this creamy terrine is a real winner. It is made with tender flageolet beans and curd cheese, and subtly flavoured with garlic. Serve it with crisp chicory leaves, fresh orange segments and crusty French bread for an unusual and attractive starter.

Recipe by: Norma MacMillan

No reviews

A delicious fish terrine made with your favourite white fish, such as cod, haddock, hake or pollock. Easy to make, deliciously light and very impressive.

Recipe by: Aeroz

No reviews

This luxurious dish can also be served as a meatless main course.

Recipe by: Brenda Houghton

1 / 2

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