Seafood Terrine French Recipes

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SALMON TERRINE



Salmon Terrine image

Salmon, butter, Dijon mustard, and fresh tarragon are just some of what make this traditional French fare so delicious. This no-bake version is more like a spread, which is perfect for casual parties, and you can make it in any kind of crock or bowl. Pair it with toasted baguette slices for an appetizer or eat as a salad.

Provided by kimnantes

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 3h40m

Yield 12

Number Of Ingredients 12

5 cups water
2 teaspoons salt
1 (12 ounce) fresh salmon fillet
8 ounces smoked salmon, chopped
⅓ cup chopped green onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon, or to taste
7 tablespoons butter, softened
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, or to taste
½ teaspoon black pepper

Steps:

  • Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
  • Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
  • Cover and chill 3 hours. Serve with toasted baguette slices or crackers.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 1 g, Cholesterol 42.4 mg, Fat 17.9 g, Fiber 0.1 g, Protein 9.3 g, SaturatedFat 6.1 g, Sodium 687.4 mg, Sugar 0.2 g

PARTY SEAFOOD TERRINE



Party Seafood Terrine image

This terrine makes an excellent hors doeuvre during the holiday season, especially in Chistmas because its presentation is wonderful. Enjoy it.

Provided by pink cook

Categories     < 60 Mins

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 16

2 cups shrimp, boiled and chopped
2 cups crab claw meat
1 cup mayonnaise (or use reduced fat mayo)
1/2 cup light sour cream
1 tablespoon garlic, finely chopped
1/4 cup parsley, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup yellow bell pepper, finely chopped
1 tablespoon lemon juice
1/2 ounce sherry wine
1 tablespoon Worcestershire sauce
1 teaspoon louisiana hot sauce (or to taste)
1 teaspoon salt (or to taste)
2 (1/4 ounce) packages unflavored gelatin, dissolved in
1/4 cup warm water
2 tablespoons cracked black pepper

Steps:

  • Pick through crabmeat to remove any shells.
  • In a 2-quart mixing bowl, blend all ingredients. Adjust salt and pepper if necessary, and pour mixture into an oiled terrine mold. Cover and refrigerate overnight.
  • Remove from mold and garnish with French bread or garlic croutons.
  • NOTE: to enhance presentation of terrine, you may wish to color 2 cups of mayonnaise: 1 with red food coloring and 1 with green.
  • Using a pastry bag with a star tip, pipe colored mayonnaise around base of terrine.
  • Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.

Nutrition Facts : Calories 106.2, Fat 7.6, SaturatedFat 1.6, Cholesterol 8.4, Sodium 368.1, Carbohydrate 7.3, Fiber 0.4, Sugar 1.7, Protein 1.8

SEAFOOD TERRINE - LE CREUSET



SEAFOOD TERRINE - LE CREUSET image

Categories     Shellfish

Yield 8 people

Number Of Ingredients 11

1 cup heavy cream
1/2 teaspoon saffron
16 ounces peeled and deveined shrimp
2 egg whites
1 teaspoon salt
1 leek, white part only, diced small, sautéed in butter until tender, then chilled
6 ounces scallops, chopped in large chunks, or left whole if small
6 ounces lump crab meat
1/4 cup minced chives
Lemon-Shallot Aioli (recipe below)
See more at: http://www.lecreuset.com/content_cooking-techniques-ruhlman-terrine#sthash.AyfPukXX.dpuf

Steps:

  • Bring the cream to a simmer over high heat. Remove from heat and add saffron. Let the saffron infuse the cream for 15–20 minutes. Strain into a clean container and chill thoroughly. Preheat oven to 300 F. Be sure all ingredients to be pureed are very cold. In a food processor, puree the shrimp with the egg whites and salt. With the machine running, slowly add half the cream. The mixture should be stiff enough to shape. Continue adding the cream with the machine running. In a mixing bowl, combine the shrimp mousseline with the leeks, scallops and crab. Fold in the chives to distribute evenly. Line the terrine with plastic wrap and fill with the seafood mixture. Fold the plastic wrap over and cover with the lid. Bring a large pot of water to a simmer. Set the terrine in a roasting pan and fill the pan with the simmering water until it reaches three-quarters of the way up the sides of the terrine. Place in the oven and cook until the internal temperature reaches 135 F. Remove from oven and let cool to room temperature, then refrigerate until chilled. Serve with Lemon-Shallot Aioli - See more at: http://www.lecreuset.com/content_cooking-techniques-ruhlman-terrine#sthash.AyfPukXX.dpuf

L'ERMITAGE'S TERRINE DE LANGOUSTINES (SHRIMP PATE)



L'Ermitage's Terrine de Langoustines (Shrimp pate) image

Provided by Craig Claiborne

Categories     appetizer

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 9

3/4 pound raw langoustines, prawns or Spanish red shrimp
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter, plus butter for greasing pan and paper
2 tablespoons Cognac
1 1/4 pounds raw shrimp
1/4 teaspoon freshly grated nutmeg
2 1/2 cups heavy cream
Green sauce (see recipe)

Steps:

  • Preheat oven to 300 degrees.
  • Shell and devein langoustines. Sprinkle with salt and pepper.
  • Heat butter in large skillet and add langoustines. Cook, stirring, about a minute or just until langoustines lose raw look. Remove skillet from heat and sprinkle on Cognac.
  • Shell and devein shrimp. Put uncooked shrimp in container of food processor and add salt, pepper and nutmeg. Start processing while gradually adding cream.
  • Spoon and scrape pureed shrimp mixture into mixing bowl. Add cooked langoustines plus any pan liquid and blend.
  • Butter 2-quart glass loaf pan (9 by 5 by 3 inches) and spoon and scrape mixture into it. Smooth over top. Cut out rectangle of wax paper that will fit neatly over mixture. Butter it and place it buttered side down over mixture. Cover closely with foil.
  • Set baking dish in basin of simmering water and place in oven. Bake 1 hour 15 minutes. Remove from oven. Remove pate from water bath. Let cool to room temperature, then chill.
  • Unmold and serve sliced with green sauce on the side.

FISH TERRINE



Fish Terrine image

Provided by Marina Chang

Categories     Milk/Cream     Egg     Fish     Mustard     Tomato     Appetizer     Bake     Mayonnaise     Shrimp     Leek     White Wine     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 19

Terrine:
3 to 4 medium leeks or 2 medium onions
Olive oil
2 cloves garlic, minced
1/2 cup white wine
1/2 pound shrimp, lightly cooked (poached)
2 pounds hake or similar white fleshed fish, poached
1 cup tomato purée
1 cup heavy cream
Salt and pepper (optional)
3 whole eggs
2 eggs, separated
1/4 cup dry bread crumbs
Sauce:
1/4 cup mayonnaise
1/4 cup ketchup
2 tablespoons mustard
Pinch of piment d'Espelette, or cayenne powder
1 tablespoon Armagnac or brandy

Steps:

  • Preheat oven to 350°F.
  • Wash and coarsely chop leeks or onions. Over medium heat, add oil to a skillet and sauté leeks for several minutes, until they are no longer opaque. Add garlic and sauté for another minute. Pour in wine and reduce heat slightly to allow liquid to simmer. Stir occasionally until liquid is nearly gone. Place leeks in a food processor or blender and process to a coarse purée.
  • Chop cooked shrimp into large dice. Flake poached fish with a fork. In a large bowl mix together tomato purée, cream, leeks, and fish. Taste and add salt and pepper, if desired. Stir in whole eggs and yolks. Add shrimp.
  • In a separate bowl, beat egg whites until stiff peaks form, and fold into fish mixture, adding one-third or half of the whites at a time.
  • Grease a baking pan or mold and scatter or press bread crumbs along bottom. Pour fish mixture over bread crumbs. Bake in a hot water bath or bain marie for 40 minutes. Remove from oven and let sit for 5 to 10 minutes. Slide a knife along the sides to loosen terrine from mold. Place a plate on top and invert to coax the preparation to fall away from the mold.
  • Sauce:
  • Whisk mayonnaise, adding ketchup and mustard until all ingredients are blended. Stir in the piment d'Espelette and Armagnac or brandy. Spoon a bit of sauce over each serving of fish terrine.
  • Author Marina Chang's tips:
  • While the shrimp adds texture and interest to the final terrine, for those allergic to shrimp, this can be omitted without any loss of flavor.
  • When placing the filled mold into the hot water bath in the oven, I find it is easiest and safest to first place the empty outer pan onto the oven rack, then place the filled mold into the pan, and lastly, carefully pour hot water into the outer pan until it reaches about halfway up the sides of the fish mold.
  • On occasion, to avoid the extra steps of preparing the mold and the water bath, I have baked the terrine mixture in a pie crust, at the same oven temperature, until the crust is golden and the center is no longer liquid.

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