Seafood terrine with mousseline sauce

Ingredients

• 200 g Fresh salmon (Cut into small dice; can be substituted with trout)
• 200 g Peeled pink shrimp (Size 30‑50 (30‑50 pieces/kg); remove the black tube (intestine))
• 150 g Fresh scallops (Cut into small dice)
• 1 small Shallot (Finely mince)
• 1 small Garlic clove (Mince; remove the germ)
• 1 tablespoon Chives (Finely chopped)
• 3 tablespoons Crushed dry biscuits (rusk) (Used as breadcrumbs)
• 1 tablespoon Crushed pistachios (Reserve some for garnish)
• 1 teaspoon Berbere pepper (or Espelette pepper) (Ground)
• 5 units Eggs (Medium size; 4‑5 according to preference)
• 40 cl Liquid cream (or heavy cream) (Can be thick or liquid)
• 15 g Butter (Melt to grease the mold)
• 1 pinch Fine salt (fleur de sel)
• 2 units Egg yolks (For the mousseline sauce)
• 1 tablespoon Fresh lemon juice
• 150 ml Neutral oil (sunflower or grape seed) (Added drop by drop like a mayonnaise)
• 2 units Egg whites (Beaten to stiff peaks)

Instructions

1. Prepare the seafood

   Cut the salmon and scallops into small dice. Peel the shrimp, remove the black tube (intestine) and rinse them, then coarsely chop.

   Time: PT15M

2. Chop aromatics

   Finely mince the shallot, garlic and chives.

   Time: PT5M

3. Mix eggs and cream

   In a large bowl, whisk the 5 eggs with the 40 cl of cream until a homogeneous mixture is obtained.

   Time: PT5M

4. Incorporate dry binders

   Add the crushed biscuits, crushed pistachios, chives, Berbere pepper, salt and pepper. Mix gently.

   Time: PT5M

5. Add the seafood

   Fold in the salmon dice, shrimp pieces and scallop dice. Mix gently so as not to break the pieces.

   Time: PT5M

6. Prepare the mold

   Line the terrine mold (or loaf pan) with parchment paper, then brush the bottom and sides with melted butter.

   Time: PT5M

7. Cook the terrine

   Pour the mixture into the mold, smooth the surface and bake. Cook at 190°C for 45 minutes. Check doneness by inserting a knife tip in the centre: it should come out clean.

   Time: PT45M

   Temperature: 190°C

8. Prepare the mousseline sauce – mayonnaise base

   In the blender bowl, whisk 2 egg yolks with lemon juice, salt and pepper. Add the neutral oil drop by drop while blending until a firm emulsion forms.

   Time: PT10M

9. Whip the egg whites

   Beat the 2 egg whites at high speed until stiff peaks form.

   Time: PT5M

10. Fold the whites into the mayonnaise

    With a spatula, gently fold the whipped egg whites into the mayonnaise by lifting the mass, like for a chocolate mousse.

    Time: PT5M

11. Cool the terrine

    Allow the terrine to cool to room temperature, then place it in the refrigerator for at least 4 hours before unmolding and serving.

    Time: PT0M

Nutrition Facts

Calories

804

Protein

30 g

Carbohydrates

7 g

Fat

70 g

Fiber

1 g