Salmon-prawn terrine
Hello food lovers,
Looking for a refined recipe for your future appetizers/starters?
This delicious salmon and prawn terrine, served with a Gruyère shortbread biscuit, will delight everyone!
A perfect recipe for the holidays but also great all year round. ;-)
As a starter, this terrine is ideal for 8 to 10 people.
You will need the following ingredients:
- 100g fresh salmon
- 75g smoked salmon
- 2 tsp olive oil
- 100g heavy cream
- 100g cream cheese (Philadelphia)
- 2 gelatin sheets
- 1 tsp lemon juice
- 5g parsley
- 5g chives
- Salt
- Pepper
- 50g cooked prawns
- 1 tsp olive oil
- 2g parsley
- 2g chives
- 1 pinch of salt
- 3 turns of the pepper mill
- 100g sliced smoked salmon
- 50g butter
- 1 egg yolk
- 80g grated Gruyère
- 100g flour
- 1/2 tsp baking powder
First, we will make the salmon mousse.
Salmon mousse
Preheat your oven to 180°C fan-assisted.
On a perforated baking tray, place a sheet of baking paper and lay 100g of fresh salmon.
Using a brush, coat the salmon fillet with 2 tsp of olive oil.
Bake the salmon for 20 minutes in the middle of the preheated oven.
Once the salmon is cooked, place it on a plate and let it cool completely in the fridge before moving on to the next step.
Once the salmon is completely cooled, we can continue with the recipe. :-)
Soften 2 gelatin sheets in a jug of cold water for about 10 minutes.
Whip 100g of heavy cream into whipped cream using an electric whisk. Make sure the whipped cream is slightly firm, so that it mixes well with the salmon.
In a blender bowl, add 75g of smoked salmon and the 100g of cooked and cooled salmon.
Add 1 tsp of lemon juice and blend everything together.
Use measuring spoons to measure the lemon juice accurately.
Transfer the blended salmon into a bowl and finely chop 5g of parsley and 5g of chives.
Mix everything together using a spatula.
In a saucepan, add the squeezed gelatin with 50g of cream cheese (Philadelphia). Keep the remaining cream cheese (50g) aside in a bowl.
Heat and stir everything over medium heat.
Once the gelatin is melted and incorporated, pour the cream cheese/gelatin mixture into the bowl containing the remaining cream cheese (50g) and mix with a whisk.
Pour the mixture over the salmon and mix again using a spatula.
Then fold in the 100g of whipped cream.
Taste and season with salt and pepper to your liking. Personally, I didn't add anything.
The mousse is now ready. Pour it into a large piping bag. To fill the piping bag neatly, place it in a tall jug.
Keep the mousse in the fridge while we prepare the rest.
Now that the salmon mousse is ready, we will make the prawn insert.
Prawn insert
For this recipe, I used pre-cooked prawns.
Crush 50g of prawns with a fork, leaving a few chunks to give the insert some texture.
Finely chop 2g of parsley and 2g of chives over the prawns and mix.
Add 1 tsp of olive oil.
Finally, season everything with 1 pinch of salt and 3 turns of the pepper mill.
Taste and adjust the seasoning to your liking.
Now we can move on to assembling our terrine.
Assembly
I made this recipe in the silicone mould "insert for yule log". I find its size ideal for this type of preparation.
Line the mould with guitar sheet. Guitar sheet is a non-stick plastic sheet that will allow perfect unmoulding. Don't skip this step, it's important! ;-)
Cut a rectangle from your guitar sheet measuring 21.5 x 17 cm.
Place your sheet in the mould. It will stick out a little but don't cut it, as it will help us with unmoulding. ;-)
Cut 100g of smoked salmon into strips about 3-4 cm wide.
Position the strips across the entire guitar sheet, overlapping them slightly (as shown in the photos below).
For a nice final result, make sure to cover the entire mould with salmon.
There will be a few strips of salmon left over, keep them aside as we will need them at the end of the assembly. ;-)
Now we can pipe the salmon mousse. Take it out of the fridge and cut the tip of the piping bag with a pair of scissors.
Pipe the salmon mousse up to approximately halfway up the mould.
Using a small offset spatula, lightly hollow out the centre of the mousse to form a small trench. This will allow us to add the prawn insert.
Add the prawns, then pipe the remaining salmon mousse on top of the prawn insert.
Take your small offset spatula and smooth the mousse to get a neat result.
Fold the overhanging salmon strips back over the mousse. Add the remaining smoked salmon to completely cover the mousse.
Place the terrine in the fridge for at least 5 hours to set properly. Overnight is even better! :-)
While the mousse sets in the fridge, we can prepare the terrine biscuit.
Gruyère shortbread
To add some crunch to our terrine, I suggest making a Gruyère biscuit. It will pair perfectly with the salmon and prawns. :-)
To start, pour 50g of butter into a mixing bowl.
Using the K beater (paddle), mix it for about 5 minutes at medium speed to obtain a softened butter.
Once you have a softened butter, add 1 egg yolk and 80g of grated Gruyère.
Mix again with the K beater then add 100g of flour and 1/2 tsp of baking powder.
To add the baking powder precisely, use measuring spoons. They are extremely handy — I use them in almost all my recipes.
Mix for just a few seconds with the K beater at low speed then finish by hand to form a nice ball.
Be careful not to overmix, otherwise the gluten will activate and the biscuit will rise too much during baking. Here, we want a smooth and even biscuit. :-)
Place your dough ball between two sheets of baking paper. I love this baking paper trick — it prevents the dough from sticking to the rolling pin when you roll it out. :-)
To achieve an even dough thickness, use the 3 mm guide bars.
Place the bars on each side of the dough and roll it out evenly with a large rolling pin.
Once the dough is rolled out, cut a rectangle the size of the mould containing the terrine, i.e. 22 x 6 cm.
Slide the baking paper with the Gruyère shortbread rectangle onto a perforated tray and let everything rest in the freezer for 10 minutes.
Preheat your oven to 180°C fan-assisted.
Here's a little idea for the leftover dough. You can make small shortbread biscuits for your appetizers! :-)
Simply roll out the remaining dough and cut out small fluted rounds or other shapes of your choice. Before baking them, place them in the freezer for 10 minutes.
We can now bake the Gruyère shortbread rectangle for about 12 to 15 minutes in the middle of the preheated oven.
And finally, a second baking for the small shortbread biscuits for 10 to 12 minutes.
There we go, all the biscuits are baked — let them cool at room temperature.
They will keep for 2 to 3 days in a well-sealed container at room temperature.
Place the Gruyère biscuit on a plate or rectangular tray. If your terrine is not yet ready, wrap your biscuit in cling film in the meantime.
Here's a little tip to keep the biscuit from sliding on the plate. Spread a little cream cheese (Philadelphia) under the biscuit — this way, it will stick to the surface it's placed on. :-)
Once the terrine has set properly, you can unmould it.
The setting time in the fridge is very important. If you unmould your terrine too quickly, it risks collapsing. :-(
Slide a small spatula into both ends of the mould. This will help you detach the mousse from the mould and remove your terrine more easily.
Using both hands, remove the terrine from the mould by gently pulling each end of the overhanging guitar sheet.
Once unmoulded, place a large offset spatula upside down on top of the terrine.
Flip everything over then place the terrine on the biscuit.
Carefully remove the guitar sheet.
For decoration, finely chop a little chives over the terrine and add a few small sprigs of parsley.
The terrine is ready to be enjoyed. :-)
It will keep for 2 days in a well-sealed container in the fridge.
I hope this recipe gives you ideas for your future appetizers or starters for your end-of-year meals. :-)
Have a lovely Sunday, food lovers!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Doris
By: Doris C. On 2023-12-14Bonjour, étant allergique aux crevettes par quoi puis je les remplacer.
Merci
Bonne journée
Replied by: Laura On 2023-12-15
Question de Danièle
By: Danièle C. On 2023-11-29Bonjour,
Est-ce que le biscuit gruyère peut se faire le jour d'avant aussi ?
Replied by: Karin On 2023-11-30
Réponse à Vous
By: Sandra R. On 2023-11-26comptez combien de personne?
Replied by: Laura On 2023-11-27
Question de Florence
By: Florence B. On 2023-11-14Bonjour,
Merci pour la recette.
Est-ce qu'il est possible de congelé la recette ou non?
Merci pour votre réponse, et bonne fin de journée
Florence
Replied by: Karin On 2023-11-15