The Best Surimi Terrine Recipe of all time
Light, savory, and easy to prepare, this Surimi Terrine is perfect as a cold appetizer or buffet dish. Made with crab sticks, cream, eggs, and herbs, it’s a fresh and elegant make-ahead option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Category: Appetizer, Cold Starter
- Method: Oven (bain-marie)
- Cuisine: French
Ingredients
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200 g (7 oz) surimi, grated or finely chopped
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4 eggs
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200 ml (¾ cup + 1 tbsp) heavy cream (whole)
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1 tablespoon tomato paste
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1 tablespoon mild mustard
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1 shallot, finely chopped
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1 tablespoon chopped fresh chives
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Salt and freshly ground black pepper
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Butter (for greasing the mold)
Instructions
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Preheat the Oven:
Preheat your oven to 180°C (350°F), conventional heat. Butter a loaf pan generously. -
Prepare the Mixture:
In a large bowl, whisk the eggs with the cream, tomato paste, and mustard until smooth and slightly frothy. -
Add the Ingredients:
Stir in the chopped surimi, shallot, and chives. Season with salt and pepper. Mix gently to avoid breaking the surimi too much. -
Bake in a Water Bath:
Pour the mixture into the prepared mold. Place the mold into a larger baking dish filled with hot water (bain-marie).
Bake for 35–40 minutes, or until set and lightly golden.
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Cool and Serve:
Let the terrine cool slightly, then refrigerate until cold. Serve chilled, sliced, with lemon wedges or a dollop of mayonnaise.
Notes
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Can be made a day in advance and stored in the fridge.
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Serve with salad or toast points for a light lunch or starter.
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Swap chives for dill or parsley to change the flavor profile.
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Great as a picnic or buffet option.
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Use silicone molds for easier unmolding.