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Smoked salmon and beetroot terrine recipe

Smoked salmon and beetroot terrine recipe

16 ratings

Take the stress out of festive prep with this delicious smoked salmon terrine that you can make well ahead of time See method

  • Serves 8 (as a starter)
  • 30 mins plus 10 mins on the day
  • 250 calories / serving
  • Gluten-free


  • vegetable oil, for greasing
  • 2 x 100g packs Tesco Finest smoked salmon with whisky
  • 300g full-fat soft cheese, drained of any excess liquid
  • 2 tsp creamed horseradish sauce
  • 1 lemon, zested, plus a squeeze of lemon juice
  • 60g pack smoked salmon, 40g roughly chopped
  • 10g chives, finely snipped
  • 130g Tesco Finest juniper & black pepper beetroot, 100g patted dry and thinly sliced, 30g very finely diced
  • 2 x 125g jars Tesco Finest langoustine pâté
  • 1 heaped tbsp capers
  • a few dill sprigs, leaves picked (optional)
  • crispbreads, crackers or thinly sliced toast, to serve (optional)

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    10g 48%
  • Sugars

    4g 5%
  • Salt

    2.1g 34%

of the reference intake
Carbohydrate 6g Protein 12.9g Fibre 0.9g


  1. Grease a 900g loaf tin and line with 2 sheets of clingfiom, leaving plenty of overhang on all sides. Neatly line the bottom and sides with the 200g Tesco Finest smoked salmon, sticking it to the clingfilm. This will be the top of the dish, so make sure there aren't any gaps. Reserve any leftover salmon.
  2. Put the soft cheese, horseradish, lemon juice and half the zest in a food processor; season. Blitz to combine, then add the 40g roughly chopped smoked salmon and blitz again until just incorporated. Stir through the chives. Spoon into the base of the tin and spread evenly.
  3. Layer over 100g thinly sliced beetroot, slightly overlapping, but not touching the edge of the salmon. Spread over both jars of langoustine pâté, then carefully fold over any salmon overhang and fill in any gaps with the remaining salmon. Fold over the clingfilm to seal the terrine and press down gently to make sure it's even. Store in the fridge for up to 2 days.
  4. To serve, unwrap the clingfilm and place a serving platter on top of the terrine. Invert to turn out the terrine. Invert to turn out the terrine, then carefully remove the remaining clingfilm. Spoon over the diced beetroot and scatter with the capers, dill and remaining lemon zest. Serve in slices with crispbreads, crackers or thinly sliced toast.
See more Festive starter recipes

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