Olga and Valeria's Dressed Herring Terrine

Prep time: 1 hour 30 mins
Cook time: 45 mins
Serves: 4


Finely chopped chives, to garnish


2 egg yolks

2 tbs lemon juice

2 tsp Dijon mustard

250ml light olive oil


2 pickled herring

½ small white onion, finely chopped

150g mayonnaise

4 medium potatoes, unpeeled

2 medium carrots, cut into 5mm dice

2 tbs mayonnaise

2 medium cooked, cut into 5mm dice

8 eggs, hard boiled

Garlic Bread

3 tbs olive oil

2 cloves garlic, crushed

8 slices rustic bread


1. To make mayonnaise, process egg yolks, juice and mustard until smooth. With motor operating, drizzle in oil until thick and smooth. Season. Refrigerate. 

2. To prepare terrine, peel away skin and remove any bones from herring. Cut flesh into 5mm dice. Place in a bowl with the onion and 3 tablespoons of the mayonnaise. Season with pepper. Stir to combine. 

3. Place potatoes in a large saucepan of cold salted water. Bring to a boil. Boil gently until tender. Drain and allow to cool. Peel away and discard skin. Cut potato into 5mm dice and place in a bowl. Stir in 3 tablespoons of the remaining mayonnaise. Season. 

4. Cook carrots in saucepan of boiling salted water until very tender. Drain and allow steam to evaporate. Place in a bowl. Stir in 3 tablespoons of the remaining mayonnaise. Season. 

5. Place beetroot in a bowl. Stir in 3 tablespoons of the remaining mayonnaise. Season.

6. Finely chop four of the eggs and stir in remaining mayonnaise. Season.

7. To assemble terrine, divide beetroot mixture among serving moulds. Layer with carrot, egg, potato and herring mixtures. Refrigerate for several hours or overnight.  

8. Cut remaining eggs in half and scoop out yolks into a bowl. Crumble coarsely with a fork. 

9. To make garlic bread, whisk oil and garlic in a bowl. Season. Brush bread all over with garlic oil.

10. Heat a chargrill plate or BBQ over medium heat. Cook bread until toasted and charred on both sides. 

11. Invert terrines onto serving plates. Garnish with crumbled egg yolk and chopped chives. Serve with garlic bread. 


We used silicone moulds with removable bases, the terrines slid out easily. You could also line them with cling film. 

To save time, you could also use vacuum-packed or canned beetroot.