Emily Hartwood This Mary Berry Double Salmon Tian is an elegant and creamy recipe, which features flaky fresh salmon fillet and luxurious smoked salmon. It’s a sophisticated dinner party starter, ready in about 30 minutes (plus chilling time).
Mary Berry Double Salmon Tian Ingredients
For the Filling
- 650g (1 lb 5 oz) fresh salmon fillet, skinned
- 200g (7 oz) full-fat soft cheese (cream cheese)
- 4 tbsp chopped fresh dill
- Salt and freshly ground black pepper
To Serve
- 6 small slices of smoked salmon (total weight about 200g / 7 oz)
- 50–60g (1½–2 oz) fresh rocket or mizuna leaves
- 6 lemon wedges
Equipment
- 6 x 7.5cm (3 in) metal rings OR 150ml (5 fl oz) ramekins
How To Make Mary Berry Double Salmon Tian
- Cook the salmon: Preheat the oven to 190°C (170°C fan/Gas 5). Wrap the fresh salmon fillet tightly in aluminum foil to create a sealed parcel. Place it on a baking tray and bake for 15–20 minutes, or until just cooked through and opaque. Leave the salmon to cool completely inside the foil (this retains moisture).
- Prepare the filling: In a large mixing bowl, mix the soft cheese and chopped fresh dill together until smooth. Once the salmon is cold, flake it into the bowl. Be sure to include any fish juices and jelly collected in the foil, but discard any skin or bones.
- Season and fold: Season the mixture generously with salt and black pepper. Fold the salmon into the cheese mixture gently; you want to retain some texture, so do not mash it into a paste.
- Mold the tians: Place the metal rings on a flat plate or baking tray. (If using ramekins instead, line them with cling film so the overhang helps you pull them out later). Divide the salmon mixture evenly among the rings or ramekins. Smooth the surface flat with the back of a metal spoon.
- Chill to set: Cover the rings/ramekins loosely and refrigerate for at least 2 hours, or ideally overnight. This allows the filling to firm up so it holds its shape when unmolded.
- Assemble and serve: To serve, slide a fish slice (spatula) under each ring and lift it onto a serving plate. Carefully ease the ring off upwards. (If using ramekins, invert them onto the plate and peel off the cling film). Top each tian with a loosely curled slice of smoked salmon. Arrange the rocket or mizuna leaves around the side and serve with a lemon wedge.
Recipe Tips
- Don’t waste the juices: When the fresh salmon cooks in the foil, it releases delicious juices and proteins (the white curd). Mary specifically advises adding this to the mix as it adds immense flavor and moisture to the filling.
- Texture matters: Unlike a pâté which is blended smooth, a tian should have distinct flakes of fish. Fold gently by hand rather than using a food processor.
- Make ahead: This is the ultimate “get ahead” starter. You can make the tians a day in advance. In fact, the flavor improves after 24 hours in the fridge.
- Using ramekins: If you don’t have chef’s rings, ramekins work perfectly. Lining them with cling film is essential, otherwise, the suction will make it impossible to get the tian out in one piece.
What To Serve With Mary Berry Double Salmon Tian
This rich, creamy starter needs crisp and acidic accompaniments.
- Brown Soda Bread: A hearty, nutty bread is traditional.
- Melba Toast: Thin and crunchy.
- Cucumber Salad: Thinly sliced cucumber pickled in vinegar.
- Avocado: Slices of avocado pair beautifully with salmon.
How To Store Mary Berry Double Salmon Tian
- Refrigerate: Store the assembled tians in the refrigerator for up to 2 days.
- Freeze: It is not recommended to freeze this dish. The structure of the soft cheese changes upon freezing and thawing, which may cause the tian to weep liquid and collapse.
Mary Berry Double Salmon Tian Nutrition Facts
- Calories: 232kcal
- Protein: 24g
- Carbohydrates: 1g
- Fat: 15g
- Saturates: 8g
- Sugar: 1g
- Salt: 1.2g
Nutrition information is estimated per serving.
FAQs
Can I use light cream cheese?
You can, but full-fat soft cheese provides the stability needed for the tian to hold its shape when the ring is removed. If using light cheese, you may need to serve it inside the ramekin rather than turning it out.
What if I don’t like dill?
Fresh chives or parsley are excellent substitutes for dill in this recipe.
Is the fresh salmon necessary?
Yes, this is a u0022Double Salmonu0022 recipe. Using only smoked salmon would be too salty and intense. The fresh salmon provides the mild, meaty bulk of the dish.
Try More Recipes:
- Mary Berry Salmon and Prawn Filo Purses Recipe
- Mary Berry Salmon and Prawn Filo Purses Recipe
- Mary Berry Three Fish Terrine Recipe
Mary Berry Double Salmon Tian Recipe
Course: AppetizersCuisine: BritishDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
20
minutesCalories
232
kcalA sophisticated starter featuring a base of flaked poached salmon and herbed cream cheese, crowned with a rosette of luxurious smoked salmon.
Ingredients
650g fresh salmon fillet
200g full-fat soft cheese
4 tbsp fresh dill
6 slices smoked salmon
50g rocket or mizuna leaves
6 lemon wedges
Salt and pepper
Directions
- Bake foil-wrapped fresh salmon at 190°C for 15–20 minutes.
- Cool salmon completely in the foil.
- Mix soft cheese and dill in a bowl.
- Flake cooled salmon (including juices) into the cheese mixture.
- Season with salt and pepper and fold gently.
- Press mixture into metal rings or lined ramekins.
- Chill for at least 2 hours.
- Unmold onto plates and top with smoked salmon slices.
- Serve with salad leaves and lemon.
Notes
- Retaining the natural juices from the baked salmon helps bind the mixture together without needing excessive amounts of cream cheese, keeping the flavor focused on the fish.
- Using metal rings creates a professional, restaurant-quality presentation, but lining ramekins with cling film is an effective home-cook hack that achieves a similar shape.
- Ensure the fresh salmon is completely cold before mixing it with the cheese; if it is warm, it will melt the cheese and the mixture will be too runny to set.
