Recipe image

Salmon and

pollock terrine

with Mild Peppadew® Piquanté Peppers

A delicious fresh fish dish to make a great start to your meal, or grab a larger slice and enjoy it as a main.

Recipe submitted by Jenni Fleetwood




Serves 6

Prep time

20 min

Cook time

50 min

Mild Peppadew® Piquanté Peppers


  1. Preheat the oven to 200 C/400 F/Gas 6. Trim the spinach leaves, blanch them for 30 seconds in boiling water, drain well and set aside.
  2. Line a 23 x 13cm /9 x 5in loaf tin with the smoked salmon, patching where necessary and leaving an overlap at the rim.  Save enough salmon to go on top and chop the rest.
  3. Choose two fish fillets that will fit the tin lengthways and set them aside. Cube the remaining fish.
  4. Mix the crème fraîche, eggs, Peppadew® and parsley in a bowl. Season and stir in the cubed fish and chopped salmon. Spoon half the mixture into the tin.
  5. Cover with a layer of half the spinach. Place the two pieces of fish side by side in the tin, then top with the remaining spinach.
  6. Add the rest of the filling and smooth the surface. Bring over the overlapping salmon and cover with the remaining smoked salmon.
  7. Wrap the tin in heavy foil and place in a roasting pan. Pour in boiling water to come halfway up the sides of the tin and bake for 50 minutes.
  8. Cool in the water, then lift the tin out, put a weight on top of the foil wrapping and chill overnight.
  9. Remove the foil and invert the terrine on a platter to serve, garnished with morePeppadew®.



  • 150g spinach leaves
  • 400g smoked salmon
  • 5 pollock fillets, total weight about 500g, thawed if frozen
  • 1 x 200ml tub crème fraîche
  • 3 eggs
  • 8 Peppadew® Piquanté Peppers, drained, plus extra to garnish
  • 4 tbsp chopped parsley
  • Salt and pepper

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