Smoked salmon and prawn terrine

09.12.2022
  • 20 minutes
  • Serves 10

Ingredients

  • Doube cream 100ml
  • Free range medium eggs 2
  • Chives 10g
  • Cooked and peeled large prawns 140g
  • Salmon fillet portions skinless and boneless 10pcs
  • Scottish smoked salmon 10pcs
  • Rocket leaf salad 100g
  • Lemons 2

Method

  1. Blend the cream, eggs, chive, prawn and salmon in a blender until smooth
  2. Layer a terrine mould with cling film, then line the mould with the smoked salmon.
  3. Spoon the mixture into the mould ensuring that there is smoked salmon showing on the top, then wrap in cling film.
  4. Steam for around 20-30 minutes or until it reaches temperature.
  5. Allow to cool, then slice.
  6. Place the rocket in a bowl and sprinkle with pomegranate. Place a slice of the terrine on top.
  7. Using 1 lemon, juice the lemon into a bowl and mix with the mayonnaise and whisk. Drizzle the dressing over the bowl.
  8. Cut the other lemons and use to garnish the rest of the slices.
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