Scallop, Salmon, and Shrimp Terrin

 

Scallop, Salmon, and Shrimp Terrine – A Stunning Seafood Showstopper

If you're looking to impress guests — or simply treat yourself to something elegant and flavorful — this Scallop, Salmon, and Shrimp Terrine is the perfect recipe. With its delicate texture, vibrant layers, and fresh ocean flavor, this dish brings a fine-dining feel to your home kitchen.

Beautifully chilled and sliced, a seafood terrine makes a striking centerpiece for brunches, holiday tables, or special occasions. But don't let its fancy appearance fool you — it’s easier to make than it looks, and the flavors speak for themselves.

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🐟 What is a Terrine?

A terrine is a French-style dish, traditionally made by layering meats or seafood with spices and binders in a loaf pan, then gently baking or poaching and serving chilled. The result is a smooth, sliceable dish that’s part pâté, part mousse, and 100% elegant.

In this version, salmon, scallops, and shrimp come together in a creamy, luxurious blend that’s light, flavorful, and full of fresh seafood goodness.

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📝 Ingredients

• 8 oz scallops, cleaned

• 8 oz raw shrimp, peeled and deveined

• 8 oz fresh salmon fillet, skin removed

• 2 eggs

• 1 cup heavy cream

• 1 tbsp fresh dill, chopped (or parsley, tarragon, or chives)

• Salt and white pepper, to taste

• Optional: lemon zest, a dash of cayenne, or a splash of white wine

• For garnish: lemon slices, fresh herbs, or a drizzle of herbed aioli

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👩‍🍳 How to Make It

1. Preheat oven to 325°F (160°C). Lightly grease a loaf pan and line it with parchment paper for easy removal.

2. Roughly chop the seafood into chunks. In a food processor, pulse scallops, shrimp, and salmon until finely chopped but not fully puréed (you want a bit of texture).

3. Add the eggs, cream, and seasonings. Blend just until smooth. Stir in the herbs and optional ingredients if using.

4. Spoon the mixture into the prepared terrine mold, smoothing the top. Tap lightly to remove air bubbles.

5. Bake in a water bath (place the loaf pan in a larger pan filled halfway with hot water) for 40–50 minutes, or until the center is just firm and a knife comes out clean.

6. Cool completely, then refrigerate at least 4 hours or overnight before unmolding and slicing.

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🍽️ How to Serve

• Serve chilled, in neat slices

• Pair with a light vinaigrette or lemony aioli

• Add to a brunch board with crusty bread, capers, and pickled onions

• Garnish with microgreens, citrus zest, or crème fraîche

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💡 Tips & Variations

• Use a mix of herbs (chervil, dill, parsley) for a fresh flavor

• Add finely diced steamed vegetables (like carrots or asparagus tips) for color

• Make mini terrines in ramekins for individual servings

• For a spicy twist, add a pinch of paprika or cayenne

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🧊 Storage

• Store in the fridge, tightly wrapped, for up to 3–4 days

• Best served cold or at room temperature

• Not recommended for freezing due to the delicate texture

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Final Thoughts

This Scallop, Salmon, and Shrimp Terrine is the kind of dish that feels like a celebration in every slice. With its rich texture, clean flavors, and elegant presentation, it’s ideal for holidays, brunches, or anytime you want to create something truly special.

And once you've mastered it, you’ll see — gourmet doesn't have to be complicated.