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.
Total Time 1 hours
Prep Time 1 hours
Yield 12-16 serving(s)
Number Of Ingredients 16
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
SEAFOOD TERRINE RECIPE | GOOD FOOD
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
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.
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