how to make Terrine of Smoked Mackerel and hot Smoked Salmon (Franck Pontais)

Very very simple and effective pressed Terrine of smoked mackerel and hot smoked salmon to serve cold as a starter or as a main course by cutting a thicker slice (reheat in the oven)and serve with crunchy salad for exemple


Potato 600 Gram , diced
Saffron 1 Pinch
Water 2 Litre
Butter 100 Gram
Smoked salmon 2
Smoked mackerel 6
Chopped dil 1 Tablespoon
Salt and pepper To Taste
For dressing
Anchovies 3 , chopped
Salt and pepper To Taste
Spring onion 2 , chopped finely
Tomato 1 , chopped finely
Lemon juice 1/2
Lemon juice 1/2
Chopped dill 1 Teaspoon
Olive oil 1 Dash



1. Line a tin with plastic film, pour in some water and make the plastic stick well with the tin, discard water.


1. In a pot take water, add potato and saffron, cook until done. Strain.

2. Arrange the mackarel on bottom and sides of the tin.

3. In the same pot, melt butter. In another dish place half of the potatoes, add dil, lemon juice, season with salt and pepper, mix well.

4. To the tin add half of the potato, place salmon, add in the reamining potato mixture. Place the remaining mackerals and wrap. Refrigerate for 2-3 hours

5. In a bowl, mix together all ingredients of the dressing.


6. Cut into slices, drizzle with the dressing and serve.

Recipe Summary

Difficulty Level: Easy
Servings: 4