Crayfish and Salmon Terrine
This looks like a complicated, gourmet dish so when you read the recipe you will be surprised just how easy it is to prepare. Basically you just need to poach the fish, then combine it with the other ingredients, and put the mixture into a loaf pan or cake pan. The salmon and crayfish taste beautiful together and the green peas add a color accent. The recipe also features white wine, cream, herbs, eggs and more, to get the right flavor and consistency.
So what is a terrine anyway, you might be wondering. Actually a terrine is very similar to a pate except the ingredients are more coarsely chopped. Serve a terrine chilled or at room temperature with bread. Although such a dish seems scarily sophisticated, a terrine is not hard to make at all, and you do not need any complicated ingredients either. Terrines might be made of fish, seafood, meat or poultry, or a combination of these. You can make a terrine a day ahead if you wish, then simply serve it with bread and bring out some white wine too. That is your appetizer course taken care of, and there is no doubt this recipe will wow your dinner guests.
Terrine recipes vary greatly in France and some are made to use the parts of an animal you might not otherwise wish to use, so expect to find plenty of fat in there, as well as ingredients like duck livers, offal and brisket fat. In this recipe we are using salmon filet and crayfish for a delicate flavor. This is a nice introduction to terrine recipes, and you might want to try another recipe for it in the future after sampling this one.
- 1 lb salmon filet
- 1 lb crayfish
- 3 oz green peas
- 6 eggs
- ¼ cup white wine
- 6 slices bread, torn into breadcrumbs
- 1 bay leaf
- ½ teaspoon fresh or dried thyme
- ¾ cup whipping cream
- 3 tablespoons chopped chives
- 1 chopped yellow onion
- Salt and black pepper, to taste
- Butter, for greasing the pan
- Sliced French bread, to serve
- Fill a pan with water and add the wine, onion, bay leaf and thyme.
- Bring to a boil then add the salmon and crayfish.
- Simmer for 5 minutes.
- Coarsely chop the salmon.
- Remove the crayfish meat from the shells and coarsely chop.
- Beat the eggs, then stir in the cream, salt and pepper.
- Stir in the breadcrumbs, chives, peas, crayfish and salmon.
- Grind in some salt and black pepper.
- Preheat the oven to 400 degrees F.
- Butter a loaf pan or cake pan generously, then fill it with the terrine mixture.
- Put the cake pan in a larger pan and fill the larger pan partway with water.
- Cook for 45 minutes.
- Cover the cake pan with aluminum foil and make an inch-wide slash in the center for the steam to escape.
- Cook for another 35 minutes or until a knife inserted into the center comes out clean.
- Run a knife around the edge of the terrine, unmold it carefully, and then keep refrigerated until required.
- Serve chilled or at room temperature, with plenty of French bread slices.
A terrine is always an impressive sight, whether you are using fish, seafood, poultry, meat, vegetables, or a combination of these ingredients to make it. Some terrines are layered but this one is made by mixing all the ingredients together after coarsely chopping them, so you will be able to see the different colors in it. Served chilled or at room temperature with French bread, this makes a beautiful appetizer. If you wish to serve wine with this, choose a dry white wine to complement the seafood flavors. This recipe is ideal for a dinner party.
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