Salmon and Prawn Terrine

This smoked salmon terrine recipe never fails to impress, and it’s perfect for a special event. It appears to be very elegant and complicated, but it’s actually very simple to make.

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Salmon and Prawn Terrine

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By MC

Prep Time: 30 mins – Cooking Time: 1 hour – Total Time: 1 hours 30 mins + 6hrs refrigiration

Ingredients

6 large slices smoked salmon

450 grams fresh salmon, chopped

5 eggs

200 ml. cucina d'oro cooking sauce

2 teaspoons dried dill

350 grams prawns shelled and deveined

3 tablespoons parsley

2 teaspoon lemon zest,finely grated

Salt and freshly ground pepper

Finely chopped parsley

Red Elmar black caviar

Instructions

1

Grease a terrine with a little butter. Line the bottom and sides of the terrine with baking paper.

2

Grease over the paper. Lay the smoked salmon slices neatly in the terrine over the baking paper.

3

They must cover the bottom and sides of the terrine.

4

Place the chopped salmon in a blender. Add the eggs, cooking sauce, dill, salt and pepper. Blend until smooth.

5

Pour half the mixture in the terrine and spread out evenly.

6

Arrange the prawns neatly over the salmon mixture.

7

Season with salt and pepper and sprinkle the parsley and lemon zest.

8

Pour the remaining salmon mixture over the prawns and smoothen the top with a spatula.

9

Cover the terrine with foil and seal well.

10

Place the terrine in a baking dish and fill the dish with boiling water until it reaches up to 4 cms. below the rim of the terrine.

11

Place in a 180C oven and cook for 1 hour or until well set.

12

Bring out of the oven and cool completely. Refrigerate for 6 hours.

13

Turn out the terrine on a suitable serving dish and peel off the paper.

14

Serve with Red Elmar black caviar