Pin it This sophisticated European-style starter combines tender poached white fish with succulent shrimp, folded into a rich mixture of eggs, cream, and fresh herbs. The result is a light yet satisfying terrine that sets beautifully in the oven, developing a golden top while remaining creamy inside. Fresh dill and parsley bring brightness, while capers add a subtle briny note that cuts through the richness. Serve warm or at room temperature, sliced thinly and accompanied by crusty bread or a crisp salad. Perfect for brunch buffets, cocktail parties, or as an elegant first course at dinner parties.
The first time I made this fish cake was for a last-minute dinner party when unexpected guests called at noon. I frantically searched my fridge and found some white fish and shrimp that needed using, plus the usual dairy staples. That evening, watching everyone lean over their plates and ask for seconds, I realized I had stumbled onto something special that looked fancy but came together with pantry basics.
Last summer I served these at a garden party alongside a simple green salad and chilled white wine. My friend Sarah, who claims to hate fish, actually went back for thirds and made me write down the recipe right there at the picnic table. There is something magical about how the fresh herbs and lemon brighten everything up while the crème fraîche keeps it mellow and smooth.
Ingredients
- White fish fillets: I have used cod and haddock successfully, but any mild, flaky white fish works beautifully for the base
- Cooked shrimp: These add little sweet bites of texture throughout the creamy mixture
- Heavy cream and crème fraîche: The combination creates an incredibly tender crumb that never turns rubbery
- Fresh dill and parsley: Do not skip these, they make the whole dish taste bright and alive
- Lemon: Both zest and juice are essential to cut through the richness
- Breadcrumbs: Just enough to bind everything without making it heavy or dry
Instructions
- Poach the fish gently:
- Place your fillets in a saucepan with enough water to cover, then simmer over low heat for 6 to 8 minutes until just opaque. Drain thoroughly and let cool slightly before flaking with a fork into bite-sized pieces.
- Whisk the creamy base:
- In a large bowl, beat together the eggs, cream, crème fraîche, Parmesan, lemon zest, and juice until completely smooth and combined.
- Add the aromatics and binders:
- Stir in the chopped shallot, fresh herbs, capers if using them, and breadcrumbs until evenly distributed through the mixture.
- Combine everything carefully:
- Fold in the flaked fish and chopped shrimp with a light hand, then season generously with salt and pepper.
- Bake until golden:
- Pour the mixture into your prepared loaf pan, smooth the top, drizzle with olive oil, and bake for 30 to 35 minutes until set and lightly golden on top.
- Rest and serve:
- Let the cake cool for at least 15 minutes before lifting it out and slicing into elegant pieces.
Pin it I once tried rushing the cooling step because I was running late for a potluck, and ended up serving a delicious but slightly messy pile of fish and herbs. Everyone still loved it, but I learned my lesson about patience and letting food rest properly before cutting. Now I build that 15-minute wait into my timeline and use it to pour drinks or set the table.
Serving Suggestions
Slice this cake into thick pieces and serve it warm or at room temperature for the best texture. I like to arrange it on a wooden board with extra lemon wedges and a small bowl of capers on the side. It is also lovely spread on toasted baguette slices if you want to turn it into crostini.
Make Ahead Wisdom
This fish cake actually tastes better if made a day ahead, which makes it perfect for entertaining. The flavors meld together overnight and the texture becomes even more cohesive. Store it tightly wrapped in the refrigerator and bring it to room temperature for about 30 minutes before serving.
Pairing Ideas
A crisp white wine with good acidity balances the richness perfectly, and I always think of Sauvignon Blanc or a dry sparkling wine as my go-to choices. A simple arugula salad with a vinaigrette cuts through the creaminess without competing with the delicate fish flavor.
- Chill your serving platter in advance to keep the cake fresh longer
- Have extra fresh herbs ready for garnish because they make everything look more inviting
- Cut slices with a sharp knife dipped in hot water for the cleanest edges
Pin it This recipe has become my reliable friend for so many occasions, from casual weeknight dinners to celebrations where I want to serve something special without spending all day in the kitchen.
Common Recipe Questions
- → Can I prepare this ahead of time?
-
Yes, this terrine tastes even better when made a day ahead. The flavors meld and develop beautifully. Store covered in the refrigerator and serve at room temperature. Bring to room temperature for 30 minutes before serving.
- → What type of white fish works best?
-
Choose firm, mild white fish like cod, haddock, halibut, or sea bass. These varieties hold their texture well during poaching and baking. Avoid delicate fish that might break down too easily.
- → How do I know when it's fully cooked?
-
The terrine is done when the top is golden and the center feels set when gently touched. A knife inserted near the center should come out clean. The internal temperature should reach 160°F (71°C).
- → Can I freeze leftovers?
-
While possible, freezing may affect the creamy texture. If freezing, wrap tightly in plastic and foil, then thaw overnight in the refrigerator. Best enjoyed within 1-2 months. Reheat gently or serve at room temperature.
- → What can I substitute for capers?
-
If capers aren't to your taste, try chopped green olives, a splash of white wine, or finely diced cornichons for similar acidity. Fresh tarragon or chives can replace or complement the dill and parsley.
