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Scallop and Fish Terrine

There is nothing like a nice seafood terrine to serve at a party.  This multilayer terrine featuring scallops, cod and salmon is tasty and easy to make.

Scallop and Fish Terrine is a two layer fish loaf that uses scallop as a binding ingredient.  I really enjoy making terrine with different types of meats, and so the idea of putting together a Seafood terrine was really appealing to me.  Although the terrine will cook fairly quickly, once cooking is complete it should be allowed to sit in the refrigerator for a couple of days in its own juices which will be reabsorbed into the terrine and make it moister and more savory.

Terrine can be a bit rich, and I recommend enjoying this dish as an appetizer as opposed to trying to make a full meal of it. Terrines can be served hot, warm, at room temperature or chilled, but it does contain fresh seafood so I recommend serving it chilled and then refrigerating leftovers rather then letting them sit for an extended period.

Terrines are put into a mould and the mould is then immersed in a hot water bath and baked until complete.  This cooking method effectively steams the terrine and gives it a unique taste and texture.

Scallop and Fish Terrine goes great with tartar sauce, lemon, soy sauce, or hot sauce.  It can be eaten on its own or served over crackers or toast points.

If you like it a bit spicier I recommend adding in an additional teaspoon of ground white pepper or mix a tablespoon of hot sauce into the salmon mix before baking.

As with most of my dishes, feel free to adjust the herbs and spices to taste and let me know what you think!

Scallop and Fish Terrine

Scallops make a great binder although they can get expensive, so if you are in Japan you can substitute hanpen, a white fluffy fishcake made with Japanese yam and white fish.  Hanpen is an ingredient that can be used in other dishes such as Oden or Ebi-Shinjo in Clear Soup.

 

PREP COOKING YIELD
1-2 days 1 1/2 hours Serves 8
PREP 1-2 days
COOKING 1 1/2 hours
YIELD Serves 8

Ingredients:

  • 1 lb boneless, skinless cod fillets
  • 3/4 lb fresh sea scallops (or substitute 2 1/4 lb packages of hanpen)
  • 1/2 lb boneless, skinless salmon fillets
  • 1 medium lemon (or 4 TBSP lemon juice)
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tsp dried parsley flakes
  • 1/4 tsp ground thyme
  • 1/4 tsp ground nutmeg
  • 1 TBSP fresh Chervil leaves

Instructions:

  • Blend together the scallops, eggs, 1/2 tsp salt and 1/2 tsp black pepper in a food processor until it forms a smooth paste.  Set aside.

  • Chop the Cod, 2 TBSP lemon juice (1/2 lemon), remaining salt and pepper, parsley flakes, nutmeg and thyme in a food processor.  Set aside.
  • Chop the salmon, Chervil and 2 TBSP lemon juice (1/2 lemon) in a food processor.

  • Mix together the salmon mixture and 1/2 if the scallop mixture using a spatula or a wooden spoon.  Mix until it is well combined.
  • Mix together the cod mixture and the remaining scallop mixture using a spatula or a wooden spoon.  Mix until it is well combined.

  • Using a spatula spread the cod mixture into a nonstick or greased terrine mold filling it about halfway.  Even out with the spatula.
  • Gently add a layer of the salmon mixture on top of the cod mixture and even out with the spatula.

  • Cover the terrine tightly and immerse halfway in boiling water in an oven baking pan.

  • Bake at 360 degrees F/180 degrees C for 1 hour.  Terrine should reach an internal temperature of 145 degrees F.
  • Remove the terrine, set on a towel, and place a weight on top for 30 minutes to drain.  I use an identically sized terrine mould on top and fill it with water to add weight.

  • Remove the weight, cool for 30 minutes at room temperature.
  • Lay out some plastic wrap and gently turn the terrine mould upside down and slide the terrine onto the plastic wrap.  You might need to use a plastic spatula or a butter knife to loosen the sides from the mould.
  • Wrap the terrine completely in plastic wrap including any juices that poured onto the plastic, return to a terrine mould, and refrigerate until cool.

  • For a moister terrine, refrigerate for at least 24 hours (48 is recommended) to allow the juices time to be absorbed back into the terrine.
  • Remove the plastic wrap, top with fresh lemon, and serve.  This terrine is delicious served with lemon and tartar sauce.

Notes:

  • Use only fresh seafood – the fresher, the better.  I like to use sashimi grade fish and scallops if available.  Ensure the bones and skin have been completely removed.
  • Although the cooking temperature for seafood is 145 degrees F, be sure that you are using fresh, pasteurized eggs in the terrine.  If not, the safe cooking temperature for eggs is 160 degrees F which requires an additional 10-15 minutes in the oven to achieve.
  • Refrigerate or freeze leftovers.  The terrine can be re-heated and served warm or hot.
  • As an alternative to tartar sauce, the terrine can be served with lemon and soy sauce.

Check out how good this looks =>  Scallop and Seafood Terrine

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