![Scallop Terrine](/on/demandware.static/-/Library-Sites-lc-sharedLibrary/default/dwefa03baf/images/recipe/HD_PNG_LC_20200826_GB_RC_CI_r0000000001553_ENG.png)
Perfect for a festive get together. Make in advance and simply whip up the sauce just before serving for an effortless show-stopping starter.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 5 slices sandwich bread, crusts removed and roughly chopped
- 1 tablespoon cod eggs
- 100ml single cream
- 300g Saint Moret cheese or Philadelphia cream cheese
- ½ lemon, juice
- 4 eggs
- 6 scallops, coral removed
- 4 tablespoons double cream
- 1 small can of black lump roe
- 10g dill, finely chopped
- 10g chives, finely chopped
- Lemon wedges
- Dill, finely chopped
- Chive, finely chopped
- 300g Saint Moret cheese or Philadelphia cream cheese
- ½ lemon, juice
- 4 eggs
- 6 scallops, coral removed| 4 tablespoons double cream
- 1 small can of black lump roe
- 10g dill, finely chopped
- 10g chives, finely chopped
- Lemon wedges
- Dill, finely chopped
- Chive, finely chopped
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Method
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1Preheat the oven to 180C/ 160C fan/ Gas Mark 5.
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2Put the bread, cod eggs and cream in a non-stick saucepan over a high heat and stir continuously with a wooden spoon. When the bread has softened and absorbed the cream mixture and starts to come away from the side of the saucepan, remove from the heat.
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3Place the bread mixture in a food processor, add the Saint Moret cheese, lemon and eggs and blend until smooth.
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4Line the terrine with baking paper and pour in the bread and cheese mixture until the terrine is half full. Gently lay the scallops on top of the mixture and cover with the remaining mixture to first increment on the terrine dish - do not fill so high you can’t fit the lid on. Place on the lid.
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5Pour hot water into a deep baking tray, place in the terrine so the water comes half way up the dish and carefully put the tray in the oven. Bake in the preheated oven for 50 minutes.
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6Once cooked, remove from the oven and allow to cool. Once cool enough to go in the fridge, place on the weight, return the lid and refrigerate for 24 hours.
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7When fully chilled and set, carefully demold the terrine onto a serving plate and discard the paper. Allow to sit whilst you make the sauce.
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8Using a fork, gently whisk together the cream, lump roe and chopped dill and chives. Slice the terrine into generous portions and pour over the sauce.
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9Serve alongside a lemon wedge and extra herbs.
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10Cook's Notes
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11If your scallops are particularly big, slice them horizontally in half to ensure the weight of them doesn’t make them sink in the terrine mixture.
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12For the Scandinavian Sauce, mix all the ingredients right before serving - not too early otherwise the lump roe will burst and blacken the sauce.
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13Serve alongside a green leaf salad like rocket or watercress for a little freshness.
• If your scallops are particularly big, slice them horizontally in half to ensure the weight of them doesn’t make them sink in the terrine mixture.
• For the Scandinavian Sauce, mix all the ingredients right before serving - not too early otherwise the lump roe will burst and blacken the sauce.
• Serve alongside a green leaf salad like rocket or watercress for a little freshness.
![Le Creuset](https://www.lecreuset.fi/on/demandware.static/Sites-LCFI-Site/-/default/dw5d06ad6b/images/chefs-notes.jpg)