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

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

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.

No additional tips available.

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

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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.

Trout And Scallop Terrine

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