Two Potato, Fresh Herb and Smoked Salmon Terrine

Two Potato, Fresh Herb and Smoked Salmon Terrine

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cuisine High Fiber, Mediterranean, Special Occasions
Servings 4 People


  • 4 pcs Ruby Lou Potatoes (136g each)
  • 4 pcs Royal Blue Potatoes (136g each)
  • 100 g smoked salmon
  • 1/2 Tbsp Fresh Hebs (dill, flat-leaf parsley)
  • 1 Terrine Tin (16cm x 10cm x 7cm)


  • Line tin with cling wrap.
  • Boil potatoes until tender, allow to cool, then peel and set aside.
  • Line the inside of the terrine tin with smoked salmon slices. Keep 5 slices aside for the middle and the top.
  • Crush the potatoes with your hand and gently press the potato into the terrine tin.
  • Randomly place 3 smoked salmon slices in the middle, finish with the rest of the potatoes and place the rest of the salmon on top.
  • Cover with cling wrap and refrigerate for 1-2 hours.
  • Turn upside down, remove tin and cling wrap and sprinkle with chopped herbs.
  • To serve, accompany with dressed mixed greens and pickled chillies or gherkins.


Calories :270
Kilojoules :1134
Fat :1.4
Carbohydrate :54.8
Protein :11
Cholesterol :12
Sodium :439
Saturated Fat :0.3
Fiber :4.9
Calcium :19
Sugar :2.5
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