Fish and Seafood Loaf
• Ready in 7 h. 10 min.
|Saturated Fat Acids||13.78 g|
|Sugar added||0 g|
1 terrine contains
|Saturated fatty acids/g||13.78|
Recipe author: EAT SMARTER
Heat 1-2 tbsp oil in a pan and fry the mushrooms for 2-3 minutes. Allow the liquid to evaporate. Remove from the pan and set aside.
Add the remaining oil to the pan and fry the salmon for 2-3 minutes. Stir in the scallops, fry for a few minutes and then remove from the heat. Stir in the mushrooms, season with salt and ground black pepper and leave to cool.
Soften the gelatine in cold water.
Blanche the peas in boiling salt water for 3-5 minutes. Drain and purée well.
Mix together the cream and the créme fraîche. Fold into the mushy peas and season well with salt and ground black pepper. Add lemon zest and juice to taste.
Wring out the gelatine and dissolve in a small pot on a low heat. Stir in 2-3 tbsp of the pea cream and then fold the gelatine into the cream. Stir in the mushroom and fish mixture.
Line a terrine dish with cling film. Pour in the pea mixture, spread evenly and cover with the cling film. Chill in the fridge for at least 6 hours, better overnight.
Remove from the dish, take off the cling film and serve sliced.