Terrina de Centolla y Ostiones del Cabo del Horno (Cape Horn King Crab and Scallop Terrine)

Ingredients

• •260 grams king crab
• •260 grams scallops
• •160 grams butter
• •160 grams mayonnaise
• •200 grams smoked salmon
• •10 gelatin leaves
• •10 grams fine herbs (chives, parsley, thyme)
• •Salt, pepper, Tabasco, drops of soy sauce, lemon juice

Directions

1. 1Line the moulds with tinfoil and then cover with very finely sliced salmon and put them in the fridge.
2. 2Add salt, pepper and drops of lemon juice in the scallops.
3. 3Dip the gelatin leaves in some cold water and then drain them and melt them in a bowl placed inside a saucepan of hot water.
4. 4Sauté the scallops in olive oil and leave them to cool.
5. 5Beat the butter until creamy and then add the mayonnaise delicately.
6. 6Add scallops and shredded King Crab.
7. 7Add fine herbs and other condiments.
8. 8Add gelatin and mix in gently.
9. 9Fill moulds and cover with smoked salmon and put in the fridge for 3 hours.
10. 10Remove from moulds and serve each portion with a small salad.