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Slices of seafood terrine
Photo: Benoît Prieur, Wikimedia Commons, CC0 (cropped)

Starters · Recipe No. 76

Seafood Terrine

Seafood Terrine made with courgette, salmon, mussels and haddock. The recipe serves 12; change the portions and units below and the amounts update.

  • Serves 12

Method

  1. Line terrine with cling film then with blanched sliced courgettes.

  2. Hot smoke or poach the salmon then fillet and skin.

  3. Steam mussels in white wine.

  4. Poach Haddock.

  5. Mix or layer fish with grated lime lime juice, olive oil cooked onion chopped parsley.

  6. Place in terrine wrap and press.

  7. Chill.

  8. Garnish with endive, lemon wedges and piped creamed Horseradish.

Tip: tap a step to tick it off as you cook.

Shopping list for 12 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Oils, vinegars & sauces

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR76”.