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Seafood Terrine With Herb Mayonnaise Recipe
|Scallops||8 Ounce (250 Gram)|
|Green prawns||1 Pound (500 Grams)|
|Lemon juice||1 Tablespoon|
|Cream||300 Milliliter (1 Carton)|
|For herb mayonnaise|
|Oil||2⁄3 Cup (10.67 tbs)|
|White vinegar||1 1⁄2 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3130 Calories from Fat 1581
% Daily Value*
Total Fat 176 g270.8%
Saturated Fat 34.7 g173.5%
Trans Fat 0 g
Cholesterol 1236.5 mg
Sodium 2874.5 mg119.8%
Total Carbohydrates 250 g83.3%
Dietary Fiber 0.34 g1.4%
Sugars 107.2 g
Protein 134 g268.3%
Vitamin A 46.6% Vitamin C 46.1%
Calcium 76.9% Iron 17.2%
*Based on a 2000 Calorie diet
Place prawns and scallops in food processor fitted with metal blade, process until well combined.
Add unbeaten egg whites, process 10 seconds.
Add egg, salt, pepper and lemon juice, process until combined.
With motor running, slowly pour cream through feed tube until well mixed.
Spoon mixture into greased 20cm x 10cm (8in x 4in) ovenproof dish.
Cover with aluminium foil, place in baking dish with hot water to come half-way up sides.
Bake in moderate oven 1 hour.
Remove from baking dish, cool slightly before turning out.
Cut terrine in slices, serve warm with Herb Mayonnaise.
Herb Mayonnaise Place egg yolk in bowl, beat vigorously with beater or at low speed on electric mixer; add oil, drop by drop, until little more than 1/4 cup of oil has been added.
Then very slowly pour in remainder of oil in a thin stream, beating continually.
When all oil has been added, add vinegar, chopped shallots, parsley, salt and pepper; mix well.