Smoked Salmon and Caviar Terrine Recipe


These Smoked Salmon and Caviar Terrine is an elegant make-ahead dish.  This is excellent for the busy holiday season or any time of the year.  In fact, nothing says “comfort food” like a good old-fashioned terrine dish.  These are also great as an appetizer to kick off a dinner party.  They are very simple yet very, very tasty.

The terrines need a few hours to set so you will need to prepare this dish in advance.  The make-ahead appetizer’s greatest advantage is, leaving you free to enjoy time with your guests.

This wonderful recipe was sent to me by Ruth Colson who lives in Launceston, Tasmania, Australia.  Thank you Ruth!


Smoked salmon and caviar terrine


Smoked Salmon and Caviar Terrine Recipe:
Prep Time
30 mins
Total Time
30 mins
Course: Main Course
Cuisine: French
Keyword: Smoked Salmon and Caviar Terrine Recipe
Servings: 4 servings
  1. Line four 1/2-cup molds with the smoked salmon, leaving approximately 1-inch overhang.  Place in refrigerator to chill while preparing the filling.

  2. In a large bowl, combine avocados, cream cheese, chili sauce, lime juice, salt, and pepper; blend mixture well until it is a very smooth creamy texture.  Place the  mixture in the molds and fold the over hanging salmon over the top.  Refrigerator for at least 4 hours.

  3. In a glass jar, place the olive oil and 6tablespoons of chopped fresh dill weed.  Shake well and set aside to allow the flavors to infuse while the terrines are chilling.

  4. When your guests are seated, turn each terrine out onto individual serving plates; drizzle with olive oil  mixture and garnish with a spoon of caviar and a sprig of dill.

  5. Excellent served with a white Riesling or PinotGris wine.

  6. Makes 4 servings.

Recipe Notes

* I like to use salmon roe in the recipe.

Source:  Photo from Recipes+

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