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Terrina di Salmone


  • Preheat oven to 70°-80°C.
  • Trim the salmon to fit into a 16 cm long x 7 cm deep terrine mould.
  • Then place the salmon and scallops in a large baking tray and cover with 1 litre oil. Season, sprinkle with a little of the herbs and 2 bay leaves. Cook in the oven for about 20 mins.
  • At the same time, scatter the onion in another oven tray and top with the tomatoes, cut side down. Sprinkle with a little fresh oil, season and cook with the salmon.
  • When ready, remove the skins and all seeds from the tomatoes. Set aside.
  • To make the eggplant relish, deep fry the eggplant in oil until golden brown and drain on kitchen paper towels.
  • Then heat a little more oil in a separate pot and saute 6 shallots with the garlic until just coloured. Then stir in the brown sugar until caramelised, before deglazing the pot with the sherry vinegar and simmer for 2 mins. Gently mix in the eggplant and set aside to cool.
  • To make Scapece, heat 50 ml fresh oil in a pot and gently cook the remaining shallots with 2 torn bay leaves, ground pepper, the cloves and saffron until the shallots soften and become translucent. Add the wine, white wine vinegar and caster sugar. Mix well and bring to the boil. Then turn the heat down and gently simmer for about 5 mins. Set aside to cool.
  • Blanch the cos leaves in a pot of lightly salted boiling water for no more than 1 min. Then refresh in cold water and drain well. 
  • Spray the terrine mould with oil and line with clingwrap. Then line with cos leaves (so that when you fill the mould you will be able to wrap the leaves over the top).
  • Carefully remove the salmon from the oil and put in the mould in one piece (you may need to use a spatula, as it will be very fragile). Then layer tightly with the remaining fresh herbs, tomatoes and scallops. Fold the lettuce leaves over the top, cover with clingwrap and refrigerate overnight.
  • When ready, cut the terrine into 2 cm slices.
  • To serve, spoon some eggplant relish in the centre of individual plates and place a slice of terrine on top. Drizzle some Scapece around the outside and scatter a few cresses on top.
  • nb. The eggplant relish and Scapece will keep in the refrigerator for up to 3 days.
  • Guy Grossi - Grossi Florentino Restaurant in Melbourne


  • 1 Atlantic salmon fillet, skinned & boned
  • 1½ litres olive oil
  • 20 large scallops, cleaned & roe removed
  • sea salt freshly ground pepper
  • 50+ gm freshly chopped mixed herbs (oregano, basil, chervil, dill, Italian parsley or coriander)
  • 4 bay leaves
  • 1 large onion, finely sliced
  • 6 large Roma tomatoes, halved lengthways
  • 2 medium eggplants, cut into 5 mm batons
  • 8 shallots, finely sliced
  • 1 garlic clove, finely chopped
  • 100 gm brown sugar
  • 50 ml sherry vinegar
  • 2 cloves
  • 8 strands saffron
  • 200 ml dry white wine
  • 50 ml white wine vinegar
  • 20 gm caster sugar
  • 12 large cos lettuce leaves
  • olive oil spray
  • 1 large handful cresses

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm