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Seafood terrine with mousseline sauce
A light and refined terrine made with salmon, pink shrimp, scallops, accented with pistachios and a mousse of mousseline sauce. Ideal as an appetizer for the holiday season or a spring meal, it is prepared the day before and served cold, accompanied by an airy lemon sauce.
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Critical Success Points
- • Remove the black tube (intestine) from the shrimp to avoid bitterness.
- • Check the terrine's doneness with a knife tip (should come out clean).
- • Fold the whipped egg whites gently to keep the mousseline sauce light.
Safety Warnings
- • Handle raw seafood with clean hands and disinfect surfaces.
- • Ensure eggs are fresh to avoid any risk of salmonella.
- • Be careful when removing the black tube from shrimp to avoid hot water splashes during rinsing.
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