Trout And Scallop Terrine Recipe

Name: Trout And Scallop Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g salmon trout fillets, skinned and chopped; 3 medium eggs, beaten; 50 g fresh white breadcrumbs; 300 g creme fraiche; 1 None lemon, zest and juice; 12 None scallops (white flesh only), patted dry; 100 g quark; 3 tbsp fresh chopped chives; 100 g baby salad leaves; None None lemon wedges, to garnish

Servings: persons

1
Preheat oven to 325u00b0F. Line a 12x4 inch loaf pan with foil. In a food processor, process salmon until finely minced. Add eggs, breadcrumbs, 3/4 cup creme fraiche, lemon zest and lemon juice and process for 2-3 seconds. Season then transfer 1/2 to prepared pan. Arrange scallops along middle then cover with remaining salmon mixture and smooth top.
2
Cover pan with greased foil and place in a large deep roasting pan. Add enough boiling water to come halfway up the sides of the loaf pan. Bake for 45-55 mins, until just set. Remove loaf pan from water and let cool. Chill for about 4 hours.
3
Meanwhile, to make cheese dip, mix remaining creme fraiche with farmer's cheese and chives. Season to taste.
4
Turn terrine out onto a serving plate. Sprinkle with remaining chives. Serve with mixed greens, lemon wedges and cheese dip.

402

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 500 g salmon trout fillets, skinned and chopped, 3 medium eggs, beaten, 50 g fresh white breadcrumbs, 300 g creme fraiche, and more.

Yes, Trout And Scallop Terrine 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!

Trout And Scallop Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions