Terrines of Smoked Salmon and Scallops Recipe

Name: Terrines of Smoked Salmon and Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs scallops; 1 cup dry white wine; 1 ⅓ cups fresh chives, chopped, divided; ¾ cup creme fraiche or ¾ cup sour cream; ½ cup fresh tarragon, plus; 3 tablespoons fresh tarragon, minced; 5 tablespoons Dijon mustard, divided; 1 ⅓ cups English cucumbers, diced, peeled, seeded; 1 lb smoked salmon, thinly sliced; ¾ cup olive oil; ⅓ cup tarragon vinegar; 2 bunches watercress, thick stems trimmed; 2 heads Belgian endive, trimmed, leaves separated

Servings: persons

2 lbs scallops
1 cup dry white wine
1 ⅓ cups fresh chives, chopped, divided
¾ cup creme fraiche or ¾ cup sour cream
½ cup fresh tarragon, plus
3 tablespoons fresh tarragon, minced
5 tablespoons Dijon mustard, divided
1 ⅓ cups English cucumbers, diced, peeled, seeded
1 lb smoked salmon, thinly sliced
¾ cup olive oil
⅓ cup tarragon vinegar
2 bunches watercress, thick stems trimmed
2 heads Belgian endive, trimmed, leaves separated

1
Combine scallops and wine in skillet.
2
Cover and simmer over medium heat until scallops are just opaque in center, about 5 minutes.
3
Drain, chill until cold, about 2 hours.
4
Cut scallops into 1/2-inch pieces.
5
Line 12 3/4-cup souffle dishes with plastic wrap, extending over sides by 3-inches.
6
Whisk 1 cup fresh chives, creme fraiche, 1/2 cup tarragon and 3 tablespoons mustard in large bowl to blend.
7
Gently stir in scallops and cucumber.
8
Season with salt and pepper.
9
Cut 12 rounds from salmon slices to fit bottom of souffle dishes, place 1 round in each dish.
10
Top each with 1/4 cup scallop mixture.
11
Top each with another layer of salmon, trimming to fit.
12
Divide remaining scallop mixture among dishes, about 1/4 cup for each.
13
Top each with a third layer of salmon, trimming to fit.
14
Fold plastic wrap overhang over terrines to enclose completely.
15
Chill at least 4 hours.
16
(Can be made 1 day ahead.
17
Keep chilled.
18
).

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs scallops, 1 cup dry white wine, 1 ⅓ cups fresh chives, chopped, divided, ¾ cup creme fraiche or ¾ cup sour cream, and more.

Yes, Terrines of Smoked Salmon and Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Terrines of Smoked Salmon and Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions