Ingredients:
300g scallops
200g fresh salmon
200g peeled prawns
200ml thick crème fraîche
Zest and juice of 2 lemons
3 eggs
2 tablespoons fresh dill, chopped
Salt, pepper
Directions:
Preheat the oven to 180°C.
Dice the salmon. Roughly chop the scallops and prawns.
In a bowl, combine the crème fraîche, lemon zest and juice, eggs, dill, salt and pepper.
Add the seafood and mix gently.
Pour the mixture into a bowl. Place the bowl in a bain-marie.
Bake for 45 minutes or until the terrine is firm.
Leave to cool before unmolding. Serve cold.
Preparation time: 20 minutes | Cooking time: 45 minutes | Total time: 1 hour 5 minutes
Kcal: 280 kcal | Servings: 6
