🌟 Introduction
This luxurious terrine blends the delicate flavors of scallops (Saint-Jacques), salmon, and shrimp with a zesty lemon cream sauce, resulting in a dish that’s both visually stunning and gastronomically elegant. Served cold in slices, it’s perfect for festive gatherings, refined lunches, or a sophisticated starter.
Whether you’re hosting a holiday meal or simply want to impress your guests, this terrine offers a beautiful mosaic of seafood flavors encased in a silky, airy mousse.
🕰️ A Brief History of the Terrine
The term terrine comes from the French word for the earthenware dish in which these layered or molded preparations are traditionally cooked. Originally developed as a preservation method in rural France, terrines have evolved into gourmet staples, particularly in French haute cuisine.
While many terrines feature game, poultry, or vegetables, seafood terrines emerged during the 20th century as lighter, more modern alternatives — especially popular along the coasts of Brittany and Normandy.
🛒 Ingredients (Serves 6–8)
For the Terrine:
- 300g fresh salmon fillet (boneless, skinless)
- 200g scallops (Saint-Jacques), cleaned
- 150g cooked shrimp, peeled and deveined
- 300ml crème fraîche or heavy cream
- 3 eggs
- Zest and juice of 1 lemon
- 2 tbsp fresh dill, finely chopped
- Salt and white pepper, to taste
- Butter for greasing the mold
For the Lemon Cream Sauce:
- 100ml crème fraîche
- Juice of ½ lemon
- 1 tsp Dijon mustard
- Pinch of salt
- Optional: a touch of honey for balance
🥣 Instructions
1. Preheat the Oven:
Set your oven to 160°C (320°F). Grease a terrine mold or loaf tin with butter, then line it with parchment paper for easy removal.
2. Prepare the Mousse Base:
- In a food processor, combine scallops, half of the salmon, and cream. Blend until smooth.
- Add the eggs, lemon zest, lemon juice, dill, salt, and white pepper. Blend again until creamy.
3. Incorporate Textures:
- Dice the remaining salmon and shrimp into bite-sized chunks.
- Fold them gently into the mousse mixture with a spatula. This gives the terrine lovely texture and visual appeal.
4. Assemble and Bake:
- Pour the mixture into the prepared terrine mold.
- Place the mold in a bain-marie (water bath) and bake for 45–55 minutes, or until a knife inserted comes out clean and the terrine feels firm to the touch.
5. Cool and Chill:
- Let cool to room temperature, then cover and refrigerate for at least 4 hours (ideally overnight) for flavors to develop and the terrine to set fully.
6. Prepare the Lemon Cream Sauce:
- Whisk together crème fraîche, lemon juice, mustard, and salt until smooth. Chill until serving time.
🔪 Method Summary
- Blending: Creates the smooth base using scallops and cream.
- Folding: Adds texture with chunks of seafood.
- Bain-Marie Baking: Ensures gentle, even cooking.
- Chilling: Essential for structure and flavor development.
🧠 Nutritional & Culinary Benefits
- Omega-3 Rich: Salmon and scallops provide heart-healthy fats.
- Protein-Packed: High-quality proteins aid muscle repair and satiety.
- Low-Carb & Gluten-Free: Ideal for balanced or special diets.
- Elegant Yet Light: A great alternative to heavy starters during festive meals.
🍽️ Plating & Formation Tips
- Slice the terrine carefully with a hot knife (dip in hot water, then wipe).
- Serve on chilled plates with a drizzle of lemon cream sauce.
- Garnish with fresh dill sprigs, microgreens, or lemon zest.
- Accompany with toasted brioche or crusty baguette slices.
🍾 Pairing Suggestions
- Wine: A chilled glass of Sancerre, Pouilly-Fumé, or Champagne Brut.
- Sides: A light salad with citrus vinaigrette, or roasted asparagus.