Salmon and Prawn Terrine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare a loaf pan by lining it with plastic wrap, allowing some overhang for easy removal.

Chop the salmon fillet into small pieces and set aside.

Peel and devein the prawns, then chop them coarsely.

In a mixing bowl, combine the cream cheese and heavy cream until smooth.

Add the chopped salmon, prawns, lemon juice, dill, salt, and black pepper to the cream mixture and fold gently.

Dissolve gelatin in warm water according to package instructions and mix it into the salmon mixture until well incorporated.

Pour half of the mixture into the prepared loaf pan, smoothing the top with a spatula.

Layer slices of cucumber and capers over the mixture for added flavor and texture.

Pour the remaining salmon mixture over the cucumber layer, smoothing the top again.

Cover the terrine with the overhanging plastic wrap and refrigerate for at least 4 hours, or until set.

Once set, carefully remove the terrine from the pan using the plastic wrap.

Slice the terrine with a sharp knife and serve garnished with chives and fresh parsley.

Cooking Techniques

Spice Level:

Allergens