Salmon terrine

20 portions


  • 325 g Malax Loaf (sliced)
  • 200 g butter
  • 300 g cold-smoked salmon, sliced
  • 20 g oil
  • Bunch of dill
  • 200 g salmon roe
  • Gourmet salt and pepper
  • Rocket (optional)

Place the oil and dill in a blender.
Blend until you have a beautiful, light green mixture;
if you blend too long, the colour will turn into dark green.
Beat the butter in a stand mixer (with a beater attachment) on a slow speed until white and fluffy.
Add the oil and dill mixture (the butter will turn green).
Line the bottom and sides of a terrine mould (approx. 25 cm long) with two layers of cling film.
Cover the bottom of the mould with slices of Malax Loaf (cut to the right shape, if necessary).
Spoon a thin layer of the butter mixture over the bread slices.
Add slices of salmon and another layer of the butter mixture, followed by slices of Malax Loaf.
The butter helps to keep the ingredients together.
Keep adding new layers until the mould is full.
The top layer must be Malax Loaf slices.
Carefully wrap the mould in cling film and place a light weight on top.
Leave in the fridge overnight.