Salmon and beetroot terrine
Serves: 8-10
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Salmon and beetroot terrine
Recipe by Anna Glover
This looks super-impressive but is actually really easy to make. A modern take on a classic restaurant starter, with layers of vibrant beetroot and a kick of horseradish
Serves: 8-10
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
185Kcal
Fat
14gr
Saturates
7gr
Carbs
4gr
Sugars
4gr
Fibre
1gr
Protein
12gr
Salt
1.6gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- vegetable or olive oil, to grease
- 300g smoked salmon
- zest of 1 lemon
- 2 tbsp creamed horseradish
- 2 x 180g packs full-fat soft cheese
- ½ x 20g pack dill, chopped, plus extra to serve
- 2 cooked beetroot, drained
Step by step
Get ahead
Make the day before and chill.
- Grease and line a terrine or loaf tin (approx 19 x 9 x 6cm) using clingfilm. Leave lots hanging over the top to wrap over when filled. Use about 175g of salmon to line the base and sides of the tin in a single layer, sticking it to the clingfilm. This will be visible when turned out, so be quite neat here and fill any gaps.
- Mix the lemon zest, horseradish, soft cheese and dill with some salt and plenty of black pepper.
- Put 1⁄4 of the mixture into the terrine and use the back of a spoon to flatten it out. Pat the beetroot dry with kitchen paper and then slice into very thin rounds. Add a single layer of slices (half the beetroot) to the terrine.
- Add another layer of the cheese mixture, then a layer of smoked salmon over the top (about half of what’s left). Fill with another 1⁄4 of the cheese mixture and top with the rest of the beetroot.
- Spoon the remaining soft cheese over the top and use the last of the salmon to cover the top. Fold over the clingfilm and chill for at least 3 hours or up to 24 hours.
- To serve, turn out the terrine and unwrap the clingfilm. Garnish with dill fronds and cracked black pepper, if you like. Use a sharp knife to cut into slices and serve with dressed salad leaves and some caperberries.
