Salmon shrimp terrine: the starter that will amaze everyone
Airy salmon mousse, a shrimp heart and a crispy Gruyère shortbread
Hello food lovers,
still looking for a starter that will have your guests reaching for their phones to take a photo? Then this terrine is just the thing! Beneath a layer of smoked salmon hides an airy salmon mousse with fresh herbs, and in the middle a small heart of shrimp.
To add something crunchy, we serve the terrine on a Gruyère shortbread. It pairs beautifully with the salmon, and you can use the leftover dough to bake small cheese biscuits for the apéro.
The best part: you prepare the terrine the day before, so you have more time for your guests on the day. It serves 8 to 10 people as a starter.
The recipe in video
Ingredients
For the salmon mousse
For the shrimp filling
For the coating
For the Gruyère sablé
Step by step
The salmon mousse
Cook the salmon
Preheat the oven to 180 °C fan. Place 100 g fresh salmon on a perforated baking tray lined with baking paper, brush it with 2 tsp olive oil and cook it for 20 minutes in the middle of the oven. Then let it cool down completely in the fridge before moving on.
Aluminium perforated baking tray 40 x 30 cm
Soak the gelatine and whip the cream
Soak 2 sheets of gelatine in cold water for about 10 minutes. Whip 100 g double cream until lightly stiff. Not too firm, so it can be folded nicely into the salmon later.
RUF Gelatine sheets, 12 pieces
Purée the salmon and add the herbs
Put 75 g smoked salmon and the cooled cooked salmon with 1 tsp lemon juice into a mini chopper and purée everything finely. Transfer the mixture to a bowl, finely chop 5 g parsley and 5 g chives into it and mix everything with the dough scraper.
Plastic measuring spoon
Work in the cream cheese and gelatine
Warm the squeezed-out gelatine with 50 g cream cheese in a small saucepan until fully melted. Stir the mixture into the remaining 50 g cream cheese using the whisk and pour everything over the salmon. Stir well.
Fold in the cream and season
Finally, carefully fold in the whipped cream. Season the mousse with salt and pepper. We didn't add anything else, as the smoked salmon is already nicely flavourful. Fill the mousse into a large piping bag and chill it.
The prawn filling
Mix the prawns with herbs
Mash 50 g cooked prawns with a fork, but leave a few pieces whole, which gives it some bite. Finely chop 2 g parsley and 2 g chives over them, add 1 tsp olive oil, a pinch of salt and some pepper and mix everything. Taste and adjust the seasoning to your liking.
Assembling the terrine
Preparing the mold
We use the «Bûche Einlage» silicone mold, its size is perfect for a terrine. Cut a rectangle measuring 21.5 x 17 cm from guitar paper and line the mold with it. Let it overhang a little, as you can later lift the terrine out of the mold very easily at these ends. Please don't skip this step!
Bûche insert 22 cm
Guitar sheets for chocolate
Lining with smoked salmon
Cut 100 g of smoked salmon into strips 3 to 4 cm wide and line the mold with them, the strips may overlap slightly. Make sure there are no gaps, and set aside a few strips for the lid.
Filling with mousse and shrimp
Cut the tip off the piping bag and fill the mold halfway with salmon mousse. Use a small angled spatula to press a hollow into the middle, place the shrimp filling in it and pipe the remaining mousse over the top.
Disposable piping bag - 41cm - 24pcs
Angled palette / angled spatula, medium
Closing and chilling
Smooth the mousse, fold the overhanging salmon strips over it and cover the rest with the remaining smoked salmon. Place the terrine in the fridge for at least 5 hours, overnight is even better.
The Gruyère sablé
Prepare the dough
Cream 50 g soft butter with the flat beater for about 5 minutes. Add 1 egg yolk and 80 g grated Gruyère, then 100 g flour and ½ tsp Baking powder. Mix only very briefly on a low setting and shape into a ball with your hands. Mixing for too long makes the dough elastic, and then it rises too much in the oven.
Roll out and cut
Place the dough ball between two sheets of baking paper so nothing sticks to the rolling pin. With 3 mm dough guides on the left and right, the dough will be evenly thick throughout. Cut out a rectangle measuring 22 x 6 cm, exactly the size of the terrine, slide it on its paper onto a perforated baking tray and place it in the freezer for 10 minutes. Use the remaining dough to cut out small apéro biscuits.
Dough guides
Rolling pin 33 cm
Baking
Bake the sablé rectangle at 180 °C fan for 12 to 15 minutes in the middle of the oven, then the small biscuits for 10 to 12 minutes. Let everything cool to room temperature.
Aluminium perforated baking tray 40 x 30 cm
Plating
Secure the sablé and release the terrine
Place the sablé on an oblong platter. Our tip: a dab of cream cheese underneath keeps it from slipping. The terrine must be well chilled, otherwise it will collapse. Run a small spatula along both ends of the mould, then pull the terrine out using the ends of the guitar paper.
Place on the sablé and decorate
Slide a large offset spatula under the terrine, turn everything over and set the terrine onto the sablé. Carefully peel off the guitar paper and decorate the terrine with finely snipped chives and small sprigs of parsley. Your festive starter is ready!
Large offset spatula in stainless steel, 36.5 cm
Salmon shrimp terrine
Ingredients
For the salmon mousse
For the shrimp filling
For the wrapping
For the Gruyère sablé
Preparation
- Mousse: Cook the salmon at 180 °C for 20 min., purée with smoked salmon and lemon, fold in the herbs, cream cheese with gelatine and whipped cream.
- Filling: Roughly mash the cooked shrimp, then mix with herbs, olive oil, salt and pepper.
- Assembly: Line the mould with baking paper and smoked salmon, layer the mousse and shrimp, then chill for at least 5 hrs.
- Sablé: Briefly mix butter, egg yolk, Gruyère, flour and baking powder, roll out to 3 mm thick, cut to 22 x 6 cm and bake for 12 to 15 min.
- Serving: Turn the terrine out, place it on the sablé and garnish with chives and parsley.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team, in exactly the sizes this recipe was tested with.
Ingredients
RUF Gelatine sheets, 12 pieces
Swiss White flour, 1 kg
Baking powder 80g
Accessories
Perforated aluminium sheet 40 x 30 cm
Measuring spoon made of plastic
Bûche insert 22 cm
Guitar sheets for chocolate
Disposable piping bag - 41cm - 24 pcs
Angled spreading palette / angled spatula medium
Dough sticks
Rolling pin 33 cm
Large stainless steel spreading palette, 36.5 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
This is how it is guaranteed to succeed
The terrine needs at least 5 hours in the fridge, and it sets best overnight. That way, on the day of the feast, you only have the plating left to do.
Without the smooth film, the salmon will stick to the silicone mould. With guitar paper, the terrine slides out cleanly and keeps its shape.
From the leftover Gruyère dough, cut out small wavy rings or stars. They go perfectly with the apéro before the main meal.
Frequently asked questions
Yes. Simply leave out the insert and fill the mould completely with salmon mousse, or use a few cubes of smoked trout instead.
A small loaf tin about 22 cm long works too. Be sure to line it with guitar paper or cling film.
Better not. Freezing ruins the delicate texture of the mousse, and the smoked salmon becomes watery.
Print 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