Lobster & Crab Terrine
This beautiful starter will be making an appearance at Christmas dinner and possibly New Years too. It’s simple, a delight to eat and a recipe to pass down to future generations.
900g smoked salmon slices, 230g lobster meat (roughly chopped), 600g cream cheese, 250g crabmeat, zest of 1 lemon, 2 tbsp fresh dill (finely chopped), 1 garlic clove (pureed), ½ tsp fehmalee’s kitchen base seasoning, 1 tsp fehmalee’s kitchen seafood seasoning.
Line a 20cm x 10cm loaf tin with cling film letting the excess hang over the sides. Layer the base, ends and the sides of the terrine tin with 400g smoked salmon slices, slightly overlapping them. There will be excess overhang that will be folded over the finished terrine. Chop 300g smoked salmon finely and set aside.
In a medium-sized mixing bowl add the cream cheese, dill, lemon zest, garlic puree, base seasoning and seafood seasoning and stir to combine. Then add the crabmeat and lobster to the bowl and gently fold together. Spoon half this mixture into the lined loaf tin, smoothing the top with a spatula. Top with the chopped salmon, again smoothing the top. Finish with the remaining crab and cream cheese mixture, smoothing the top and folding the overhanging smoked salmon slices over the top to seal the terrine completely (if there are not enough overhang to seal the top, layer with the remaining (200g or as needed) salmon slices then fold the overhanging salmon slices on top to seal). Cover the terrine with the overhanging ends of cling film, weigh it down with a couple of tins or similarly heavy object and chill in the fridge overnight. Slice and serve.