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My recipe

Fish and crab terrine

This terrine is especially delicious when served cold with the horseradish and cream sauce. I always make it in the evening and then enjoy for the next day lunch, on a toasted baguette with a slice of cucumber or salad leaves. As a warm meal, serve it with the crushed new potatoes or salad and sauce of your taste.

Fish and crab terrine

  • 500 g fillet white fish (skin removed)
  • 500 g fillet red fish (skin removed)
  • 300 g crab meat (shrimps, langoustines)
  • 60 ml heavy cream
  • 2 small shallots
  • 2-3 tsp corn starch
  • 2 tbsp butter
  • 1/2 tsp lemon pepper
  • 1/2 tsp black pepper
  • 2 medium-ranged eggs
  • 50 ml chopped dill
  • salt
  • in a food processor separately pulse the white and red fish adding 1 shallot to each mixture, transfer the meat into 2 separate bowls
  • cut finely the crab meat, divide between the bowls of red and white meat
  • whisk lightly the eggs, add the salt, dill, pepper and cream
  • divide the egg mixture in 2 parts and add it into each fish meat bowl, also add 1-1/5 tsp corn starch and 1 tbsp melted butter into each bowl
  • thoroughly mix the meat until nice and smooth, leave to chill for 40 min in a fridge
  • grease the parchment paper with the butter
  • transfer the white fish mixture into a parchment paper forming an oblong shape (the short side should be 8 inches, the long side depends on the length of your terrine dish)
  • cover the meat layer with the cling film and roll out with the rolling pin
  • remove the film, spread over the red fish mixture into identical rectangle, cover with the cling film and roll out again with the rolling pin
  • remove the film and helping yourself with the parchment paper roll up the meat
  • place the roll in the centre of the parchment paper, transfer the roll together with the parchment paper into a terrine dish
  • cover the roll with the edges of the parchment paper
  • place the terrine dish into a bigger dish filled with water by 1/2
  • bake at 180C for 30-40 min
  • when the terrine is ready, remove it from the parchment paper, transfer into a dish, cover with the lid and cool down

You can take any fish of your choice, I had grouper, wild salmon and king crab meat. You can take the shrimps instead of the crab. I never add the breadcrumbs or bread to the minced meat, I prefer to add the starch, which makes the minced meat smooth and firm.

Рыбный террин с крабами