Salmon Terrine With Marsh Samphire

The young stems of Marsh Samphire (Salicornia spp.) – also known as Glasswort – adds natural salt to any dish and complements this delicious salmon and marsh samphire recipe.

The vibrant green provides a colourful contrast to the delicate pink of the fish. I am confident this would also work with fresh and smoked trout fillets, another Marsh Samphire recipe variation.

With the left over egg yolks I made a mayonnaise and stirred in 50g of finely chopped seablite to serve with the terrine and a salad of mixed peppery leaves.

Marsh Samphire Recipe Ingredients

  • 500g salmon fillet cut into chunks
  • 120g smoked salmon pieces
  • 2 large egg whites, lightly beaten
  • A squeeze of fresh lemon juice
  • 75g washed young stems of marsh samphire / glasswort

You will also need a small loaf tin oiled and lined with parchment paper

Marsh Samphire Recipe Instructions

  1. Preheat the oven to 180ºC, gas mark 4.
  2. Place all the ingredients in a food processor and blitz until smooth. Season with pepper, there is no need for salt as there is sufficient in the coastal greens.
  3. Spoon into the prepared tin and smooth the surface. Cover with a piece of parchment paper and cover the top of the tin with foil. Stand the tin in a deep roasting tin, then pour boiling water in so it comes half way up the sides.
  4. Bake for 25-35 minutes or until the mixture is set and just firm to the touch. Cool in the tin.

Serves 6

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