Easy no-bake surimi terrine: a chilled recipe

Name: Easy no-bake surimi terrine: a chilled recipe
Prep time: 15 min
Total time: 6 h 15 min
Yield: 8
Cuisine: En
Ingredients: 6 sheets unflavored gelatin; 300 g cream cheese (such as Philadelphia); 200 ml fresh cream, 30% fat (heavy cream); 100 g plain Greek yogurt; 3 surimi sticks, chopped; 12 whole surimi sticks; 1 tbsp lemon juice; Zest of ½ lemon; 2 tbsp chopped chives; 1 tbsp chopped parsley; Salt to taste; Black pepper to taste; Lemon zest; Lemon slices; Chives

vote now

Starter

Very Easy

6 h 15 m

277 Kcal

This surimi terrine is a cold, creamy, and elegant appetizer that is prepared without an oven or stovetop. Also known to many as a savory mousse or a no-bake surimi pie, it is perfect served well chilled at lunches, dinners, parties, or buffets. Learn how to make a delicious surimi terrine with this easy, fresh, no-cook recipe. Made with cream cheese, fresh cream (heavy cream), Greek yogurt, and aromatic herbs, this creamy terrine combines flavor and elegance, with an irresistible presentation thanks to the whole surimi sticks. Serve with toast, bread, or salad for a practical, sophisticated dish that is ideal for warm days.

Materials

Mold, 16 × 11 × 5 cm
Plastic wrap
Spatula
Grater

Preparation

Preparation15 min

Waiting time6 hours

Soak the gelatin sheets in very cold water for 5 minutes.
Line a rectangular mold (approximately 16 × 11 × 5 cm) with plastic wrap, leaving some overhang at the sides to make it easier to unmold.
In a mixing bowl, mix the cream cheese, heavy cream, and Greek yogurt until you have a smooth, creamy mixture.
Add the lemon juice and zest, chives, parsley, salt, pepper, and 3 surimi sticks cut into pieces. Mix well and adjust the seasoning if necessary.
Squeeze out the gelatin sheets and dissolve them in a glass containing 2 tablespoons of very hot water. Stir until they are completely dissolved.
Immediately add the gelatin to the cream, a little at a time, stirring constantly so that it blends in completely.
There will be 3 layers of cream: spread 1/3 of it on the bottom of the pan.
Arrange 6 surimi sticks (3 rows x 2 columns).
Add a second layer of cream, followed by another 6 surimi sticks. Gently tap the mold on the countertop to eliminate any air pockets. Finish with the remaining cream. Cover with plastic wrap and refrigerate for 6 hours, preferably overnight.
Take it out of the refrigerator. Turn it out directly onto a serving plate. Garnish with lemon zest and lemon slices.
Enjoy your meal!

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

What is a surimi terrine?

A surimi terrine is a cold, creamy, and very practical appetizer, perfect to serve at lunches, dinners, or special occasions. Made without cooking, it combines shredded surimi with Philadelphia cream cheese, Greek yogurt, and unflavored gelatin, resulting in a firm, light texture that is easy to slice. Its delicate flavor goes well with aromatic herbs, lemon, and other mild seasonings, making it a refreshing option for warmer days. As well as looking elegant, this recipe can be prepared in advance, making it an excellent choice for anyone looking for convenience without giving up a tasty, sophisticated appetizer.

How do you make a no-cook surimi terrine?

Making a no-cook surimi terrine is simple and quick. Just mix the shredded surimi with Philadelphia cream cheese and Greek yogurt until smooth. Then add the unflavored gelatin, previously softened, to give the terrine structure. Fresh herbs, lemon juice, and seasonings can be added to enhance the flavor. Transfer the mixture to a mold lined with plastic wrap and refrigerate until completely firm. For best results, use well-chilled ingredients and allow enough time for chilling before unmolding and serving.

How long should a surimi terrine stay in the refrigerator?

For the ideal consistency, the surimi terrine should be refrigerated for at least 4 to 6 hours. However, preparing it the day before usually gives an even better result, as the gelatin has enough time to set the whole mixture. The flavors also develop and become more balanced during this time. Keep the terrine refrigerated until serving, especially in warmer months. Chilling it well makes it easier to unmold, improves its presentation, and helps you cut neat slices without the terrine falling apart.

Why use Philadelphia cream cheese and Greek yogurt in a surimi terrine?

The combination of Philadelphia cream cheese and Greek yogurt offers an excellent balance of creaminess and freshness. Philadelphia provides a rich, firm texture, while Greek yogurt adds lightness and a pleasant acidity that brings out the delicate flavor of the surimi. This combination also means you can skip the mayonnaise, making the recipe lighter without losing its smoothness. Combined with unflavored gelatin, these ingredients make a firm terrine that is easy to unmold and looks very appealing. The result is an elegant, balanced appetizer that is perfect for any occasion.

What should you serve with a surimi terrine?

A surimi terrine pairs perfectly with light, fresh accompaniments. Serve it as an appetizer or as part of a spread of small bites, with rustic bread, baguette, thin toast, crackers, or seeded bread. It also goes very well with green salads, fresh leaves, cherry tomatoes, and cucumber, for a balanced, refreshing meal. To finish the presentation, use fresh aromatic herbs, lemon zest, or a drizzle of good-quality olive oil. These accompaniments complement the terrine's creamy texture and make the dish even more elegant.

Can I prepare a surimi terrine in advance?

Yes. This is one of the great advantages of a surimi terrine. Since it needs several hours in the refrigerator to firm up, you can prepare it a day before serving. Once ready, keep it well covered with plastic wrap or in a sealed container to preserve its freshness and prevent it from absorbing odors from the refrigerator. Ideally, unmold it shortly before serving to ensure an impeccable presentation. This convenience makes the recipe an excellent choice for parties, family meals, and occasions when you want to get some of the preparation done ahead of time.

How long does a surimi terrine keep in the refrigerator?

When stored properly in a sealed container or well covered with plastic wrap, a surimi terrine keeps well in the refrigerator for about 2 to 3 days. Since it contains Philadelphia cream cheese, Greek yogurt, and surimi, it is important to keep it refrigerated and avoid leaving it at room temperature for long periods. Before eating, check that its texture, smell, and appearance are still normal. For the best flavor and creamiest texture, it is recommended to eat the terrine within the first two days after making it.

Can you freeze a surimi terrine?

Although it is technically possible to freeze a surimi terrine, it is not recommended. Philadelphia cream cheese and Greek yogurt can change texture during freezing and thawing, making the terrine less creamy and possibly causing it to release some liquid. Surimi may also lose some of its original texture after thawing. To preserve the recipe's flavor, texture, and appearance, it is best to prepare the terrine a day in advance and keep it refrigerated until serving.

Nutrition

for 1 serving / for 100 g

Calories: 277Kcal

Carbo: 10.7g
Total fat: 19.8g
Saturated fat: 13g
Proteins: 9.8g
Fibers: 1g
Sugar: 3.9g
ProPoints: 7
SmartPoints: 11

Nutritional information for 1 serving (173g)

Attributes

Keep refrigerated

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Mirella Mendonça

I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

Ingredients

Garnish (optional):

Materials