SEAFOOD TERINE RECIPES

SEAFOOD TERRINE RECIPE | GOOD FOOD

Seafood terrine Recipe | Good Food image

A recipe from the Good Food collection.

Provided by goodfood.com.au

Categories Dinner

Total Time 1 hours 30 minutes

Yield SERVES 6

Number Of Ingredients 9

Ingredients

400 g (14 oz) skinned pike fillet, cut into bite-sized pieces and well chilled
2 large egg whites
225 ml (slightly less than 1 cup) thick (double/heavy) cream
1 tablespoon lemon juice
1 tablespoon chopped dill
1 teaspoon chopped chives
pinch of freshly grated nutmeg
115 g (4 oz) skinned salmon fillet cut into short, thin strips
cod or carp (instead of the pike), trout (instead of the salmon)

Steps:

1. Line a loaf tin (22 × 7 × 7 cm/8¾ × 2¾ × 2¾ inches) with baking paper and lightly oil the paper. Using a food processor, blend the pike to a smooth paste. Add the egg whites, cream, lemon juice, dill and chives, and process briefly using the pulse button. Season with nutmeg, salt and white pepper.

2. Preheat the oven to 180°C (350°F/ Gas 4). Transfer half of the pike mixture to the loaf tin. Lay the salmon strips on top, all facing the same direction cross ways so the terrine will cut easily. Season with salt and white pepper and cover with the remaining pike mixture. Cover with foil and place in a roasting tin. Add boiling water to the roasting tin until one-third of the loaf tin is immersed in water.

3. Bake for 40–45 minutes, or until firm to the touch. Remove the tin from the water and leave until cold. Chill overnight in the fridge. Lay a large plate over the top of the tin and invert it so that the terrine comes out onto the plate. Peel off the paper and serve in slices. Great with a watercress and cucumber salad.

PARTY SEAFOOD TERRINE RECIPE - FOOD.COM

Party Seafood Terrine Recipe - Food.com image

This terrine makes an excellent hors doeuvre during the holiday season, especially in Chistmas because its presentation is wonderful. Enjoy it.

Total Time 1 hours

Prep Time 1 hours

Yield 12-16 serving(s)

Number Of Ingredients 16

Ingredients

2 cups shrimp, boiled and chopped
2 cups crab claw meat
1 cup mayonnaise (or use reduced fat mayo)
1/2 cup light sour cream
1 tablespoon garlic, finely chopped
1/4 cup parsley, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup yellow bell pepper, finely chopped
1 tablespoon lemon juice
1/2 ounce sherry wine
1 tablespoon Worcestershire sauce
1 teaspoon louisiana hot sauce (or to taste)
1 teaspoon salt (or to taste)
2 (1/4 ounce) packages unflavored gelatin, dissolved in
1/4 cup warm water
2 tablespoons cracked black pepper

Steps:

Pick through crabmeat to remove any shells.
In a 2-quart mixing bowl, blend all ingredients. Adjust salt and pepper if necessary, and pour mixture into an oiled terrine mold. Cover and refrigerate overnight.
Remove from mold and garnish with French bread or garlic croutons.
NOTE: to enhance presentation of terrine, you may wish to color 2 cups of mayonnaise: 1 with red food coloring and 1 with green.
Using a pastry bag with a star tip, pipe colored mayonnaise around base of terrine.
Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.

Nutrition Facts : Calories 106.2, FatContent 7.6, SaturatedFatContent 1.6, CholesterolContent 8.4, SodiumContent 368.1, CarbohydrateContent 7.3, FiberContent 0.4, SugarContent 1.7, ProteinContent 1.8

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SEAFOOD TERRINE RECIPE | GOOD FOOD

A recipe from the Good Food collection.
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dinner

1. Line a loaf tin (22 × 7 × 7 cm/8¾ × 2¾ × 2¾ inches) with baking paper and lightly oil the paper. Using a food processor, blend the pike to a smooth paste. Add the egg whites, cream, lemon juice, dill and chives, and process briefly using the pulse button. Season with nutmeg, salt and white pepper.

2. Preheat the oven to 180°C (350°F/ Gas 4). Transfer half of the pike mixture to the loaf tin. Lay the salmon strips on top, all facing the same direction cross ways so the terrine will cut easily. Season with salt and white pepper and cover with the remaining pike mixture. Cover with foil and place in a roasting tin. Add boiling water to the roasting tin until one-third of the loaf tin is immersed in water.

3. Bake for 40–45 minutes, or until firm to the touch. Remove the tin from the water and leave until cold. Chill overnight in the fridge. Lay a large plate over the top of the tin and invert it so that the terrine comes out onto the plate. Peel off the paper and serve in slices. Great with a watercress and cucumber salad.

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PARTY SEAFOOD TERRINE RECIPE - FOOD.COM

This terrine makes an excellent hors doeuvre during the holiday season, especially in Chistmas because its presentation is wonderful. Enjoy it.
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Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.

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A recipe from the Good Food collection.
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Total Time 1 hours 30 minutes
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1. Line a loaf tin (22 × 7 × 7 cm/8¾ × 2¾ × 2¾ inches) with baking paper and lightly oil the paper. Using a food processor, blend the pike to a smooth paste. Add the egg whites, cream, lemon juice, dill and chives, and process briefly using the pulse button. Season with nutmeg, salt and white pepper.

2. Preheat the oven to 180°C (350°F/ Gas 4). Transfer half of the pike mixture to the loaf tin. Lay the salmon strips on top, all facing the same direction cross ways so the terrine will cut easily. Season with salt and white pepper and cover with the remaining pike mixture. Cover with foil and place in a roasting tin. Add boiling water to the roasting tin until one-third of the loaf tin is immersed in water.

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