Often based on salmon or white fish, terrines are rarely cooked with seafood. So Bretons en Cuisine imagined this starter recipe based on langoustines and spring vegetables. A very successful marriage between peas, snow peas and damselfish!


Fairly easy & expensive entry


Preparation: 35 mn I Cooking: 45 mn

Ingredients for 4 persons)

  • 24 raw langoustines
  • 150 g of snow peas
  • 80 g shelled peas
  • 8 sundried tomatoes
  • 20 cl of heavy cream
  • 1 egg
  • 20 g semi-salted butter
  • Salt and pepper from the mill

Preparation of the recipe

  • 1. Wash all the vegetables in running water.
  • 2. Bring a saucepan of salted water to a boil and immerse the peas and snow peas in it, cook 5 minutes before draining and cooling under cold water.
  • 3. Shell the langoustines, taking care to remove the black membrane (intestine) along the tail by making an incision with knifepoint.
  • 4. Mix 10 finely with the sun-dried tomatoes and the egg, then incorporate with a spatula, the heavy cream, and the peas, season with salt and pepper.
  • 5. Preheat the oven to 100 ° C (th. 3-4).
  • 6. Butter a terrine and distribute half of the snow peas at the bottom.
  • 7. Add part of the langoustine mousse, a few whole langoustines, and then a few snow peas again, continue like this until completely filled. Cover with buttered baking paper and bake for 45 minutes in a bain-marie.
  • 8. After cooling completely, unmold the terrine and serve in slices, accompanied by mayonnaise and lemon juice.