Scallop Salmon Terrine
Scallop Salmon Terrine is the ultimate make-ahead showstopper, marrying sweet sea scallops with silky smoked salmon in one elegant slice. Perfect for holidays or any gourmet gathering, this refined terrine delivers restaurant-quality flavor with surprisingly little hands-on time.
Ingredients:
- 450 g sea scallops, muscle removed
- 250 g thinly sliced smoked salmon
- 200 ml cold heavy cream (35 % fat)
- 2 whole eggs, room temperature
- 1 large egg white, chilled
- 1 small shallot, minced
- 1 Tbsp finely chopped fresh chives
- Zest of ½ untreated lemon
- 1 generous pinch cayenne pepper
- ½ tsp fine sea salt
- ¼ tsp freshly ground white pepper
- Softened unsalted butter, for greasing the mould
Instructions:
- Prepare the mould: Lightly butter a 23 × 9 cm (9 × 4 in) loaf pan, making sure to coat every corner so the Scallop Salmon Terrine releases cleanly. Cut a sheet of baking parchment long enough to overhang the pan by 5 cm on all four sides and press it into the buttered pan.
- Line with salmon: Lay the smoked-salmon slices inside the pan, overlapping each slice so there are no gaps. Let the excess salmon drape over the rim; these overhangs will later wrap over the mousse to encase it fully.
- Dry and chop scallops: Pat the scallops completely dry with paper towel; any moisture can loosen the mousse. Cut the scallops into large chunks and place them in the bowl of a food processor.
- Create the base mousse: Pulse the scallops twice to break them down, scrape the bowl, then add the two whole eggs and the chilled egg white. Process until the mixture is absolutely smooth and no visible pieces remain.
- Emulsify with cream: With the motor running, stream the cold heavy cream into the processor. Stop as soon as the mousse is thick, silky, and homogeneous; over-processing can make it greasy.
- Season the mousse: Transfer the mousse to a chilled mixing bowl. Fold in the minced shallot, chopped chives, lemon zest, cayenne pepper, sea salt, and white pepper until evenly distributed.
- Test seasoning: Poach a ½-teaspoon of the mousse in barely simmering water for about 30 seconds. Taste and adjust salt, pepper, or cayenne if necessary—this is the secret to a perfectly seasoned Scallop Salmon Terrine.
- Fill the terrine: Spoon the seasoned mousse into the salmon-lined loaf pan, packing it gently to eliminate air pockets. Smooth the top with a spatula dipped in cold water.
- Seal and protect: Fold the salmon overhang neatly on top of the mousse, cover with a piece of parchment, and wrap the entire pan tightly in heavy-duty aluminum foil. This prevents water from the bain-marie from seeping in.
- Bake in a water bath: Place the wrapped pan in a deep roasting dish. Pour hot tap water into the dish until it reaches halfway up the sides of the loaf pan. Transfer to a preheated 160 °C (320 °F) oven and bake for 35–40 minutes, or until an instant-read thermometer inserted into the center reads 60 °C (140 °F).
- Cool and weigh down: Remove the loaf pan from the water, discard foil and top parchment, and let rest for 15 minutes. Place a small cutting board directly on the surface of the terrine and add a can or two to apply gentle pressure, compacting the layers while they cool.
- Chill thoroughly: Refrigerate the weighted terrine for a minimum of 4 hours, preferably overnight, to allow flavors to meld and the mousse to firm fully.
- Unmould and slice: Grab the parchment overhangs and lift the terrine out of the pan. Using a long, thin knife dipped in hot water and wiped dry between cuts, slice into 6–8 elegant portions. Serve chilled or at cool room temperature with lemon-chive crème fraîche or your favorite garnish.
Scallop Salmon Terrine FAQ:
Q: Can I prepare the Scallop Salmon Terrine two days in advance?
A: Yes. Wrapped tightly in plastic wrap, the terrine keeps perfectly for up to 48 hours, making it an ideal make-ahead appetizer for entertaining.
Q: What can I use instead of chives?
A: Fresh dill, tarragon, or basil all pair beautifully with seafood and will subtly shift the flavor profile without compromising the structure of the terrine.
Q: How do I ensure the mousse doesn’t split?
A: Keep all ingredients cold, add the cream in a slow stream, and stop processing as soon as the mixture looks smooth and thick—over-mixing creates excess friction and heat, which can break the emulsion.
Conclusion:
This Scallop Salmon Terrine delivers five-star finesse with simple, precise steps you can master at home. Slice, serve, and watch your guests marvel at its delicate texture and luxurious flavor.