Mary Berry Three Fish Terrine Recipe

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This Mary Berry Three Fish Terrine is a luxurious and impressive starter, which features three kinds of smoked fish blended with soft cheese and butter. It is wrapped in smoked salmon for a subtle variety of flavours and textures, ready in about 45 minutes (plus overnight chilling).

Mary Berry Three Fish Terrine Ingredients

For the Lining and Garnish

Sunflower oil, for greasing
175–250g (6–8 oz) smoked salmon slices (large slices for lining)
Watercress, to garnish
Lemon wedges, to serve

For the Trout Pâté (Layer 1)

175g (6 oz) smoked trout fillets
90g (3 oz) butter, softened
90g (3 oz) full-fat soft cheese
1½ tbsp lemon juice
Salt and freshly ground black pepper

For the Salmon Pâté (Layer 2)

125g (4 oz) smoked salmon pieces (trimmings are fine)
60g (2 oz) butter, softened
60g (2 oz) full-fat soft cheese
1½ tbsp lemon juice
1 tbsp tomato purée
1 tbsp chopped fresh dill

For the Mackerel Pâté (Layer 3)

175g (6 oz) smoked mackerel fillets
90g (3 oz) butter, softened
90g (3 oz) full-fat soft cheese
1½ tbsp lemon juice

How To Make Mary Berry Three Fish Terrine

Prepare the tin: Lightly grease a 1.2 litre (2 pint) loaf tin or terrine mold with sunflower oil. Line the tin with cling film (leaving plenty of overhang) to make removal easier later. Line the base and sides of the tin with the large smoked salmon slices, allowing them to hang over the edges so they can eventually be folded over the top.
Make the trout pâté: Remove the skin and any fine bones from the smoked trout. Place the trout in a food processor with the softened butter, soft cheese, and lemon juice. Season with salt and pepper. Purée until smooth and well blended. Spoon this mixture into the prepared tin and level the surface carefully. Place the tin in the fridge while you make the next layer.
Make the salmon pâté: Clean the food processor bowl. Add the smoked salmon pieces, softened butter, soft cheese, lemon juice, tomato purée, and chopped dill. Season with salt and pepper. Purée until smooth. Remove the tin from the fridge and spread this pink layer evenly over the trout layer. Return to the fridge.
Make the mackerel pâté: Clean the food processor bowl again. Remove the skin and bones from the smoked mackerel. Add the mackerel, softened butter, soft cheese, and lemon juice to the processor. Season with salt and pepper. Purée until smooth.
Assemble and seal: Spread the mackerel pâté over the salmon layer, smoothing the top. Fold the overhanging smoked salmon slices over the top of the mackerel layer to seal the terrine. Bring the cling film up and over to cover it tightly.
Chill and set: Place the terrine in the refrigerator and chill overnight. This time is essential for the butter to set, allowing the terrine to be sliced cleanly.
Serve: To serve, turn the terrine out onto a board or platter and peel off the cling film. Using a sharp knife dipped in hot water, cut into thick slices. Arrange on individual plates with a watercress garnish.

Recipe Tips

Bone removal is critical: Take extra care when prepping the trout and mackerel. Run your fingers over the fillets to find hidden pin bones, as blending a bone will result in a gritty texture.
Cleaning the processor: It is important to rinse the food processor bowl between layers (or at least scrape it out very well) so the colors of the layers remain distinct and vibrant.
Butter temperature: Ensure the butter is completely soft before processing. If it is hard, you will end up with lumps of butter in the pâté rather than a smooth emulsion.
Freezing: This terrine freezes beautifully. Wrap the whole terrine (in the tin or turned out) tightly in foil and freeze for up to 1 month. Defrost in the fridge for 24 hours before slicing.

What To Serve With Mary Berry Three Fish Terrine

This rich starter pairs well with crisp, simple sides.

Melba Toast: Thin, crunchy toast contrasts the soft pâté.
Cucumber Salad: A vinegar-dressed cucumber salad cuts the richness.
Brown Bread and Butter: A classic British pairing.
Horseradish Cream: A small dollop on the side adds a kick.

How To Store Mary Berry Three Fish Terrine

Refrigerate: Keep the terrine covered in the fridge for up to 3 days.
Freeze: Freeze for up to 1 month.
Leftovers: If you have leftover slices, they make an excellent filling for baked potatoes or sandwiches.

Mary Berry Three Fish Terrine Nutrition Facts

Calories: 424kcal
Protein: 14g
Carbohydrates: 1g
Fat: 40g
Saturates: 22g
Sugar: 1g
Salt: 2.1g

Nutrition information is estimated per serving (based on 10 servings).

FAQs

Can I use different fish?

Yes, but try to keep the color contrast. You want a pale layer (trout or white fish), a pink layer (salmon), and a darker/richer layer (mackerel) for the visual effect.

Do I have to use cling film?

Mary Berry’s original instructions might suggest greasing only, but using cling film guarantees the terrine will pop out of the tin without sticking or tearing the smoked salmon wrapper.

Why is my terrine soft?

If the terrine collapses when sliced, it likely hasn’t been chilled long enough. The butter needs to harden completely to hold the structure. Always chill overnight.

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