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Governor General of Canada / Gouverneur général du Canadaa


Rideau Hall



Lobster Terrine and Pacific Salmon Tartar
Smoked shellfish brandade with whipped dill
Pearls and caviar

Serves 8

Lobster Terrine and Pacific Salmon Tartar


For the terrine

  • 2 x 750 g lobster (1.66 lb or 26.5 oz)
  • lb salmon filet
  • 1 tbsp capers
  • 1 tbsp shallots, chopped
  • 2 tbsp dill, chopped
  • 2 tbsp Dijon mustard
  • 1 tsp anchovy paste
  • 5 drops Tabasco
  • 5 drops Worcestershire sauce
  • Salt and pepper to taste

For the shellfish brandade

  • 2 cups potato, peeled and diced
  • ½ cup onion, chopped
  • ½ cup olive oil
  • 3 cloves garlic, chopped
  • ¼ cup fresh dill
  • Juice from half a lemon
  • A pinch of nutmeg
  • Salt and pepper to taste

For the tapioca quenelles

  • ½ cup tapioca
  • Juice from half a lemon
  • Salt and pepper to taste


  • ¼ cup crème fraîche
  • 1 oz Canadian caviar
  • 8 slices radish 
  • 8 small celery leaves


For the lobster terrine

  • Prepare the lobsters by attaching a small, wooden plank to the tails so that they remain straight.
  • Place the lobsters in a large bowl and cover with boiling, salted water for five minutes.
  • Once slightly cooled, remove the lobsters from the water.
  • Remove meat from claws.
  • Using a sharp knife, remove the meat from the tail shells. Carefully separate the inner membrane from the meat, keeping it intact.
  • Refrigerate meat and membrane.
  • Chop the salmon into small pieces, place in a bowl.
  • Add capers, shallots, dill, mustard, anchovy, Tabasco, Worcestershire sauce, salt and pepper. Mix well.
  • Place the lobster tail membrane on a sheet of plastic wrap.
  • Add the salmon mixture and the lobster claw meat.
  • Press into a roll within the plastic wrap.
  • Refrigerate.

For the shellfish brandade

  • In a covered saucepan over low heat, slowly cook the potatoes and onions in olive oil.
  • Once cooked, add the garlic and remove from heat.
  • In a food processor, combine potato mixture with the lobster tail meat, dill, salt, nutmeg and pepper.
  • Purée until smooth.

For the tapioca quenelles

  • Cook the tapioca in boiling water until soft. Strain through a sieve.
  • Season with lemon, salt and pepper.
  • Let stand until tapioca pearls stick together, then shape into quenelles.


  • Slice the lobster and salmon roll into eight pieces.
  • Spoon a little brandade into the middle of each plate.
  • Arrange one piece of the lobster terrine, tapioca quenelle, radish and celery leaf in centre of brandade.
  • Top the quenelle with crème fraîche.
  • Add a small amount of caviar with the tip of a knife or a small spoon.
  • Garnish with dill.
  • Serve.

Recipe from Chef Louis Charest

Updated: 2019-03-28
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