Pepper salmon terrine, new potatoes, leeks, yogurt dressing by Andrew Thompson

11 September 2006
Pepper salmon terrine, new potatoes, leeks, yogurt dressing by Andrew Thompson


(serves about ten)

1 side of wild salmon (from a 4.5kg fish)
Salt and pepper
450g new potatoes, cooked, peeled and diced
450g leeks, sliced and blanched
½ bunch flat parsley, chopped
300ml jellied fish stock
3 whole leeks, halved and blanched


Cut the salmon fillet lengthways down the middle, then cut each half into three equal pieces. Season with fresh, coarsely ground pepper and salt on one side of fish.

Sear the seasoned side of the salmon quickly until golden brown and translucent on the upper side. Remove from pan and chill immediately to stop cooking.

Mix together the new potatoes, sliced leeks, chopped parsley and fish stock. Check seasoning. Line a 25cm terrine mould with the whole leeks leaving sufficient to fold over the top. Layer the sliced leek and potato mixture and seared salmon pieces until the terrine is full, and fold over the leeks.

Wrap terrine in clingfilm and place heavy press on top for 12 hours before turning out and slicing. Serve with dressed salad leaves and a yogurt dressing.

Andrew Thompson

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking