Seafood Terrine - Michael Ruhlman Technique Series

Le Creuset Technique Series with Michael Ruhlman

Seafood Terrine

There’s nothing more classically French than an elegant terrine – and we’ve been producing the definitive cast iron terrine mold for nearly a century. Here, Michael shares his recipe for a traditional seafood terrine, using a raw bar-worthy assortment of shrimp, scallops and crabmeat.

Seafood Terrine

Serves 8

  • Ingredients
  • 1 cup heavy cream
  • 1/2 teaspoon saffron
  • 16 ounces peeled and deveined shrimp
  • 2 egg whites
  • 1 teaspoon salt
  • 1 leek, white part only, diced small, sautéed in butter until tender, then chilled
  • 6 ounces scallops, chopped in large chunks, or left whole if small
  • 6 ounces lump crab meat
  • 1/4 cup minced chives
  • Lemon-Shallot Aioli (recipe below)


Bring the cream to a simmer over high heat. Remove from heat and add saffron. Let the saffron infuse the cream for 15–20 minutes. Strain into a clean container and chill thoroughly.

Preheat oven to 300 F.

Be sure all ingredients to be pureed are very cold. In a food processor, puree the shrimp with the egg whites and salt. With the machine running, slowly add half the cream. The mixture should be stiff enough to shape. Continue adding the cream with the machine running.

In a mixing bowl, combine the shrimp mousseline with the leeks, scallops and crab. Fold in the chives to distribute evenly.

Line the terrine with plastic wrap and fill with the seafood mixture. Fold the plastic wrap over and cover with the lid.

Bring a large pot of water to a simmer. Set the terrine in a roasting pan and fill the pan with the simmering water until it reaches three-quarters of the way up the sides of the terrine. Place in the oven and cook until the internal temperature reaches 135 F.

Remove from oven and let cool to room temperature, then refrigerate until chilled. Serve with Lemon-Shallot Aioli.

Lemon-Shallot Aioli
  • Ingredients
  • 1 tablespoon shallot, minced
  • 1 tablespoon plus 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon water
  • 1 egg yolk
  • Pinch cayenne pepper
  • 3/4 cup vegetable oil


Combine the shallot and 1 tablespoon lemon juice. Set aside.

Combine 2 teaspoons lemon juice, salt, water, egg yolk and cayenne in a bowl. Whisking continuously, add a drop or two of the oil into the bowl to establish the emulsion.

Continue pouring in the oil in a thin stream, whisking continuously, until all the oil has been incorporated and the aioli is thick and sumptuous. Add the shallot.

For a smoother finish, use a hand-held blender to blend the shallot with the egg yolk.

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