Chargrilled vegetable terrine with smoked salmon

Chargrilled vegetable terrine with smoked salmon

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  • 0:40 Prep
  • 0:45 Cook
  • 6 Servings
  • Advanced

Get your spring party started with this salmon wrapped terrine with dill-speckled goats cheese.

Featured in
Gourmet Recipes, Spring recipes


  • 2 red capsicums
  • 2 yellow capsicums
  • 2 bunches asparagus, woody ends trimmed
  • Olive oil spray
  • 2 medium sweet potatoes (kumara), peeled, thinly sliced
  • 150g goats cheese, coarsely chopped
  • 80ml (1/3 cup) pouring cream
  • 1 tablespoon chopped fresh dill
  • 200g smoked salmon
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar


  • Step 1
    Preheat oven to 200ÂșC. Line a baking tray with foil. Place combined capsicums on the tray. Roast for 45 minutes or until skin is charred and blistered. Wrap capsicums in foil and set aside to cool (this helps lift the skin). Peel, halve and seed the capsicums.
  • Step 2
    Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray the asparagus with oil. Cook on grill for 2-3 minutes or until bright green and tender crisp. Transfer to a plate. Spray sweet potato with oil. Cook on grill for 3 minutes each side or until tender and golden. Set aside to cool completely.
  • Step 3
    Process the goats cheese and cream in a food processor until just combined. Stir in the dill and season with salt and pepper.
  • Step 4
    Line the base and 2 long sides of a 6cm-deep, 20 x 10cm loaf pan with plastic wrap, allowing the sides to overhang. Arrange smoked salmon, overlapping slightly, to completely cover the base and long sides. Top with half the sweet potato, overlapping slightly. Top with red capsicum. Spread goats cheese mixture over the capsicum. Place asparagus, side-by-side, on top. Top with yellow capsicum and remaining sweet potato. Fold over excess smoked salmon to partially enclose. Fold over plastic wrap to cover filling completely. Place a heavy object (such as 2 or 3 cans) on top to compress terrine. Place in the fridge overnight to chill.
  • Step 5
    Turn terrine onto a chopping board. Trim the ends and cut into slices. Divide among serving plates. Combine the oil and vinegar in a small bowl. Drizzle around the terrine.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1079 kj


  • 16g

    Fat Total

  • 7g

    Saturated Fat

  • 3g


  • 17g


  • 45mg


  • 708.81mg


  • 6g

    Carbs (sugar)

  • 10g

    Carbs (total)

All nutrition values are per serve


Allow overnight for chilling.

  • Author: Gemma Luongo
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste



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