Norwegian Salmon Terrine

Norwegian Salmon Terrine

Norwegian salmon terrine is a nice dish to include as part of the buffet. Even though it looks stunning, its not that difficult to make.  

Difficulty Medium
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  • Preheat the oven to 175 °C.

  • Rinse the asparagus, break off the bottom part and peel the stems. Cut them in half lengthwise.

  • Blend the salmon in a food processor and then place in the fridge.

  • Boil the water and butter, stir in the flour, cool a little and stir in the egg.

  • Cool the mixture completely and stir together with the processed Norwegian salmon.

  • Add the cold cream, and season with salt and pepper and a little cayenne pepper to taste.

  • Place half of the mixture in a well greased mould. Add the asparagus stems and fill the mould with the rest of the mixture.

  • Cover the mould with greased aluminium foil and cook the terrine in water bath at 175 °C until firm. This takes approx. 1 hour.

  • Cool under light pressure.

Serve the terrine as part of the buffet or in slices with salad and toast.