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Terrine of pickled wild Alaska sockeye salmon

At first glance, this is a simple salmon terrine. But it has more to it. Using a delicate and umami-rich jelly makes it super flavourful.

By choosing wild salmon from Alaska, you're making a sustainable and flavourful choice. Here we use sockeye salmon, known for its rich taste and deep red colour.

Makes about 2.5 kg.

Allergens & dietary requirements

  • Fish
  • Celery
  • Gluten
  • Soy


  • pieces wild Alaska sockeye salmon, fillet
  • 50 muscovado sugar
  • 10 red dulse, dehydrated, ground
  • 55 black garlic
  • 200 coarse sea salt
  • 250 tomato
  • 20 celery
  • garlic, grated
  • 20 shallot
  • basil
  • coriander
  • black pepper
  • salt
  •  as needed Japanese soy sauce
  •  as needed gelatin leaves, soaked in cold water

Preparation method

  • Clean the sockeye salmon side, de-bone and trim slightly if necessary.
  • Blend the muscovado sugar, red dulse, black garlic, and coarse salt to make a dry brine.
  • Rub the salmon side with the brine and leave for 12 hours.
  • Remove the brine from the salmon and pat dry well.
  • Cut the salmon into nice, thin slices and remove any brown parts.
  • Let the salmon cure for at least 24 hours.
  • Blend the tomatoes, celery, garlic, shallot, basil, coriander, black pepper, and salt together into a pulp in a blender.
  • Place this in a fine cloth over a sieve.
  • Put under vacuum for at least 24 hours to collect moisture.
  • Season the clear tomato juice with the Japanese soy sauce.
  • Measure how much liquid you have collected and then weigh out 3 grams of gelatine per 100 grams of liquid.
  • Heat 100 millilitres of the tomato juice to dissolve the soaked gelatine leaves.
  • Place a layer of salmon slices in a terrine or other mould.
  • Pour a thin layer of tomato jelly on top. Cover with salmon.
  • Repeat until all you run out of salmon.
  • Let the terrine set completely.
  • Then cut the terrine into desired portions.

Serving suggestions

  • Delicious in a dish with components of red onion, basil, and pine nuts.
  • Combines well with components of saffron, rice, and razor clams.
  • Perfect with green apple, parsley, and horseradish.