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Seafood Terrine

5

60 min

Seafood Terrine

Seafood Terrine Photo 1

Time

60 min

Serving

6 persons

Calories

388

Rating

5.00★ (1)

Author: Monica Feluchi

This seafood terrine is very juicy, appetizing and comes with a sea-associated aroma most people like in the dishes of this kind. The terrine takes one hour to be cooked, but the result will exceed the expectations of your loved ones! You can serve it hot or cold – this will not affect the taste of the dish.

Ingredients

  • salmon: 700 g
  • salmon milt: 200 g
  • semolina: 2 Tbsp
  • egg: 1 piece
  • onion: 1 piece
  • garlic: 1 clove
  • Dijon mustard: 1 Tbsp
  • cream: 100 ml (20%)
  • salt: 1 tsp
  • black pepper mignonette: 0.25 tsp
  • fennel: 0.5 bunch (fresh or dried)
  • oil: 0.5 Tbsp
  • mozzarella: 50 g (can be replaced with any other hard cheese)

Metric Conversion

Stages of cooking

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  1. Peel and cut salmon fillet into pieces. Peel and cut onion and garlic.

    Seafood Terrine Photo 2
  2. Mince fish, onion and garlic. Add one egg, pepper, salt and Dijon mustard. Mix everything well.

    Seafood Terrine Photo 3
  3. Add semolina and mix once again.

    Seafood Terrine Photo 4
  4. Cut the salmon milt into pieces as well.

    Seafood Terrine Photo 5
  5. Add the milt pieces to the minced fish. Then add chopped fennel and mix everything one more time.

    Seafood Terrine Photo 6
  6. Take any convenient baking form. I prefer aluminum foil forms. Oil the form and put the minced fish inside.

    Seafood Terrine Photo 7
  7. Dredge the terrine with grated mozzarella or any other hard cheese you like or have at hand. Put the baking form on the water bath and place into the pre-heated to 180 C (356 F) oven for about 45 minutes.

    Seafood Terrine Photo 8
  8. Take your seafood terrine away from the oven and let it cool down a bit. Then remove it from the baking form and place on the serving dish. Serve the terrine hot or cold. Enjoy the dish!

     

    Seafood Terrine Photo 9

History of the Seafood Terrine:

The seafood terrine is a classic French dish that has been around for centuries. It is soft, delicate and is best enjoyed as an appetizer or starter. In France, terrines are usually made from game, poultry, and pork, but seafood terrines have become more popular in recent times. This dish is perfect for a special occasion or a dinner party, as it is not only delicious but also visually stunning.

Tips and Tricks for Seafood Terrine Recipe:

  • Use fresh seafood for the best flavor and texture. If you are using frozen seafood, thaw it completely before using it in the recipe.
  • The key to a perfect terrine is to make sure that the ingredients are finely chopped and mixed thoroughly. This ensures a smooth and creamy texture.
  • Adding semolina helps to hold the ingredients together and gives the dish a firmer texture.
  • Be careful not to overcook the terrine as it can become too dry. Keep an eye on it towards the end of the cooking time and adjust if necessary.
  • Allow the terrine to cool down completely before removing it from the baking form. This ensures that it will hold its shape.

Tips for presenting the dish:

  • Use a sharp knife to cut the terrine into even slices. This makes it easier to serve and also looks more appetizing.
  • Garnish the dish with some fresh herbs, lemon wedges, or slices of cucumber for a pop of color and flavor.
  • Serve the terrine with some crusty bread or crackers to add some texture to the dish.
  • You can also serve the terrine with a simple salad dressed with lemon juice and olive oil. This helps to balance out the richness of the terrine.

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