A Delicious Seafood Terrine: Salmon And Prawns

Salmon and prawn terrine is a make-ahead starter for Christmas Day or dinner parties. It is a luxurious, elegant, and easily put-together dish that showcases two different styles of smoked salmon. The thin, jewel-coloured slices of cold-smoked salmon and the meatier hot-smoked salmon with its chunky pale pink flesh are marbled through crème fraîche, juniper berries, and fronds of dill. The terrine is served with a dill sauce or horseradish cream and garnished with cucumber, watercress, or pea shoots.

Salmon and prawn terrine ingredients

Salmon and prawn terrine is an elegant, make-ahead dish that is perfect for dinner parties and holidays like Christmas. It is a simple, no-cook recipe that requires a bit of time but is easy to put together. The terrine combines the flavours of salmon and prawns with the freshness of herbs and a creamy texture. Here is a list of ingredients that you will need to create a delicious salmon and prawn terrine:

• Salmon: Both hot-smoked salmon and cold-smoked salmon are used in the terrine. The hot-smoked salmon has a meatier texture with chunky, pale pink flesh, while the cold-smoked salmon is thinly sliced and jewel-coloured. You will need to flake or chop the salmon into large pieces to create a coarse texture in the terrine.
• Prawns: Cooked prawns are used in the terrine and are usually chopped or flaked into smaller pieces. They add a different seafood flavour and texture to the dish.
• Cream: Double cream or a combination of double cream and single cream is used in the recipe. The cream is lightly whipped and folded into the salmon and prawn mixture to create a smooth and creamy texture.
• Herbs: Fresh herbs like dill, chives, and thyme are commonly used in salmon and prawn terrine. These herbs add a bright, fresh flavour to the dish and complement the seafood nicely.
• Spices and Seasonings: Cayenne pepper, black pepper, and salt are used to season the terrine and enhance the flavours. Some recipes also include juniper berries, which add a unique, slightly piney flavour.
• Gelatine: Gelatine sheets or powdered gelatine is used to help set the terrine and give it a firm texture. It is prepared according to the package instructions and folded into the cream and salmon mixture.
• Citrus: Lemon juice and zest are often added to the terrine to provide a bright, acidic note that cuts through the richness of the dish.
• Vegetables: Some recipes include vegetables like cucumber and spinach. The cucumber is thinly sliced or grated and can be served as a garnish or used in a dill sauce. Spinach is cooked and chopped, adding colour and a subtle flavour to the terrine.

These are the primary ingredients used in a salmon and prawn terrine. You will also need a loaf tin or a small terrine mould and cling film to line the mould and cover the terrine during chilling.

Salmon and prawn terrine preparation

Ingredients

• Smoked salmon
• Cooked prawns
• Lime, finely grated zest and juice
• Double cream
• Single cream
• Gelatine
• Fresh herbs (dill, chives)
• Salt and freshly ground black pepper
• Cucumber
• Plain yoghurt or soured cream

Method

Firstly, preheat your oven to 200C/180C Fan/Gas 6. Wrap the salmon in foil and put it on a baking tray. Bake for 12–15 minutes, or until just cooked.

Line a narrow 450g/1lb loaf tin with cling film, ensuring there is plenty overhanging. Line the sides of the tin with smoked salmon, across and slightly overlapping, so that it will cover the top once filled.

Flake the cooked salmon and finely chop the cooked prawns. Put them in a bowl and add the lime juice and zest. Season with salt and pepper.

In a separate bowl, lightly whip the double cream until soft peaks form when the whisk is removed. Heat the single cream in a saucepan, and add the squeezed-out gelatine to it, stirring until dissolved.

Fold the double cream through the prawn and salmon mixture, then pour in the single cream and gelatine mixture, preferably through a sieve. Add the herbs and mix well, seasoning if necessary.

Spoon the mixture into the terrine, and smooth over. Fold over the overhanging smoked salmon, followed by the cling film. Transfer to the fridge and leave for several hours to set and chill.

Serving Suggestions

This terrine can be served with a dill sauce, made by sprinkling cucumber with salt, leaving to stand for 30 minutes, squeezing out the water, and adding yoghurt, vinegar, lime juice, and dill.

Alternatively, serve with cucumber pickle, capers, or caperberries to cut through the richness.

Tips

This is a great make-ahead starter for Christmas Day or a dinner party, as it can be made up to two days in advance and stored in the fridge. It is best served cold, so there is no need to reheat.

Garnish with watercress and lemon, or serve with hot toast.

Salmon and prawn terrine cooking

A salmon and prawn terrine is an elegant and luxurious dish that can serve as a make-ahead starter for special occasions, such as Christmas or Easter lunch. It is a great choice if you want to spend more time with your family and guests, as it can be prepared in advance and chilled until serving.

Ingredients

The main ingredients for a salmon and prawn terrine are:

• Smoked salmon
• Cooked prawns
• Cream (double cream, single cream, or crème fraîche)
• Gelatine
• Fresh herbs (such as dill, chives, or chervil)
• Lemon or lime juice and zest
• Spices (such as cayenne pepper, black pepper, or juniper berries)

Method

• Line a narrow loaf tin or individual moulds/ramekins with cling film, leaving enough overhanging.
• Line the tin or moulds with smoked salmon slices, ensuring they come up over the sides to cover the surface once filled.
• Combine the flaked cooked salmon, chopped prawns, lemon or lime juice and zest, spices, and fresh herbs in a bowl.
• In a separate bowl, prepare the gelatine according to the packet instructions and mix with heated single cream or crème fraîche.
• Fold the whipped double cream or cream cheese through the salmon and prawn mixture.
• Pour the gelatine and cream mixture into the salmon and prawn mixture, adding any additional spices or herbs if needed.
• Spoon the mixture into the smoked salmon-lined terrine and smooth it over.
• Fold over the overhanging smoked salmon slices and cover with the cling film.
• Chill the terrine in the fridge for several hours or overnight to set and chill.
• To serve, remove the terrine from the dish, peel off the cling film, and slice.

Serving Suggestions

A salmon and prawn terrine can be served with a variety of garnishes and sides, such as:

• Dill sauce or horseradish cream
• Cucumber pickle, capers, or caperberries
• Watercress and lemon garnish
• Crispbread or toast
• Green salad or cucumber salad

Salmon and prawn terrine serving suggestions

Salmon and prawn terrine is an elegant, make-ahead starter that is perfect for dinner parties, Easter lunch, or Christmas Day. It is a luxurious yet simple dish that can be made at least six hours before serving and keeps well in the fridge. Here are some serving suggestions to elevate your salmon and prawn terrine:

Presentation

When serving the terrine, it is important to consider the presentation to impress your guests. You can carefully loosen the terrine from its mould and invert it onto a serving platter. Cut the terrine into finger-width slices, with one or two slices per person. Garnish with watercress and lemon, or serve with a dill sauce on the side. For a more elegant presentation, you can also serve individual portions in small moulds or ramekins.

Accompaniments

Salmon and prawn terrine goes well with various accompaniments. You can serve it with cucumber, either thinly sliced or pickled, to add a refreshing crunch. Capers or caperberries can also be offered on the side to cut through the richness of the dish. For a touch of sweetness, you can sprinkle the cucumber with a mixture of olive oil and sugar. Toasted bread or crispbreads are also excellent accompaniments to the terrine, providing a crunchy contrast to the creamy texture.

Side dishes

If you want to make the terrine a more substantial part of the meal, consider serving it with side dishes. Prawn cakes or patties, for example, can complement the flavours of the terrine while adding a coarse texture and satisfying crunch. These can be fried for a few minutes and wrapped in crisp lettuce leaves. Another option is to serve the terrine with a simple salad, such as thickly sliced ridged tomatoes dressed with finely chopped shallots and salt.

Drinks

As for drinks, a glass of rosé or a bottle of crisp white wine can complement the flavours of the salmon and prawn terrine beautifully. These drinks can be served chilled, enhancing the refreshing aspect of the meal.

Salmon and prawn terrine alternatives

Salmon and prawn terrine is a luxurious dish that combines two types of smoked salmon and prawns into a coarse terrine. It is often served as a make-ahead starter for Christmas Day or summer lunches, paired with a dill sauce or cucumber salad.

If you're looking for alternatives to this dish, here are some options that are similar in style, flavour, or ingredients:

Salmon and Crab Terrine

This alternative swaps out the prawns for crab, creating a different texture and flavour profile while still showcasing the salmon. The crab adds a delicate sweetness that pairs well with the smokiness of the salmon. This variation can be prepared in a similar fashion to the salmon and prawn terrine, with the crab meat being folded into the mixture along with the double cream and herbs.

Prawn and Avocado Terrine

For those who want to retain the prawns as a key ingredient, consider swapping out the salmon for avocado. Avocado provides a creamy texture and a mild flavour that allows the taste of the prawns to shine through. This variation could be served with a zesty lime dressing to add a tangy contrast to the dish.

Salmon and Prawn Rillettes

Rillettes is a French preparation method that involves shredding or chopping meat and combining it with fat to create a coarse, spreadable texture. By preparing the salmon and prawns in this style, you can create a similar flavour profile to the terrine but with a different presentation and texture. Serve the rillettes on toasted sourdough or crackers for a delicious appetiser.

Smoked Fish Platter

If you're looking for a simpler alternative, consider a smoked fish platter featuring smoked salmon, prawns, and other seafood delights. This option requires less preparation and allows your guests to customise their plates. Include a variety of smoked salmon styles, prawns, crab legs, oysters, and condiments such as dill sauce, horseradish cream, and lemon wedges.

Salmon and Prawn Salad

For a lighter option, a salad featuring salmon and prawns can be a refreshing choice. Combine mixed greens, cucumber, avocado, and cherry tomatoes with flaked salmon and prawns. Top it off with a tangy vinaigrette dressing, or even the dill sauce from the original terrine recipe. This alternative is perfect for those who want a more substantial main course instead of a starter.

Frequently asked questions