seafood terrine

Summer Seafood Terrine Recipe

This seafood terrine is the perfect summer dish filled with tasty and delicate seafood – it’s ideal for a picnic or al fresco dining. We’ve chosen our favourite seafood, but any fish can be added including mackerel or smoked salmon. 

Serves 6
40 minutes (8 hours setting)
Difficulty: Tricky

Ingredients

4 sheets of gelatine
300ml fish stock
100ml white wine
20ml lemon juice
50g squid, pre-cooked
100g king prawns, cooked
50g crayfish, cooked
100g poached white fish
2 hardboiled eggs, quartered
4 pickled onions, thinly sliced
4 cornichons, thinly sliced
Fresh dill
Fresh parsley
Pink peppercorns

Method

  • Put the gelatine in the white wine.
  • In a medium saucepan, bring the fish stock to the boil then take the pan off the heat and stir in the gelatine/wine mixture. Stir in the lemon juice and add salt and pepper to taste.
  • Put a lid on the saucepan and allow to cool for room temperature.
  • Line a loaf tin with clingfilm and add the pickled onion and cornichon slices with dill and parsley along with 10-15 pink peppercorns until the bottom of the tin is covered.
  • Cover this with 4 tablespoons of the stock jelly and freeze for 10 minutes.
  • Then add the egg, squid, white fish, king prawns, crayfish and any leftover dill, parsley, onions or cornichons.
  • Pour the remaining jelly over the filling and tap the tin a few times to let the jelly get in all corners.
  • Cover the dish with clingfilm and refrigerate overnight.
  • When set, remove the terrine from the loaf tin and serve immediately with green salad.
cooked King Prawns

Big Prawn Products

Big & Juicy King Prawns
120g drained ‘cooked and peeled’ brined King prawns. These delicious king prawns are ready to eat or to cook with!

Crayfish Tails

Big & Juicy Crayfish Tails
Our Crayfish tails are packed in a modified air atmosphere. Our plump and succulent Crayfish are wild creel caught in China.

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