Sous vide octopus terrine with langoustine ceviche, smoked roe taramasalata and cucumber snow

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Michael Wignall's sous vide octopus terrine is cooked slowly in a water bath and then set in a terrine for a beautiful tenderness. Paired with cucumber 'snow', a wonderfully fresh langoustine ceviche and dressed crab, this is a glorious dish for seafood lovers. Learn How to section an octopus with our instructional video.

First published in 2015




Octopus terrine

Cucumber snow

Scallop taramasalata

Basil seeds

  • 10g of basil seeds
  • 100ml of water

Langoustine ceviche

Nasturtium oil

Pickled radish

  • 6 radishes, Baby Belle
  • 30g of Chardonnay vinegar
  • 30g of sugar
  • 30g of water

Avocado purée

  • 2 avocados, ripe, peeled and chopped
  • 80g of double cream
  • 1 bronze gelatine leaf, soaked
  • 15g of coriander
  • 1/2 lemon, juiced

Crab marinade

To serve


  • Sous vide equipment
  • Juicer
  • Blender
  • Food processor
  • Cooking thermometer
  • Muslin cloth
  • Mandoline


Preheat a water bath to 68°C
To prepare the octopus, remove the outer membrane from the tentacles but leave the suckers attached. Place the herbs and spices into a muslin cloth and tie with string
Place the octopus, herbs, peppercorns and oil into a vacuum pouch and seal. Cook in the water bath for 12 hours
Remove the octopus from the bag and strain the liquor, reserving 200ml. Using kitchen towel, wipe away any excess protein that has formed on the tentacles
Line a 20cm x 15cm frame with cling film
Mix the gelatine with the reserved octopus cooking liquid until dissolved then pour into the bottom of the mould. Place the tentacles inside with the suckers facing alternate sides
  • 2 gelatine leaves
Cover the terrine then place a heavy weight on top and chill in the fridge for at least 12 hours
To make the cucumber snow, juice the cucumbers and pass the juice through a fine sieve. Gently warm 100ml of the juice, add the gelatine and stir to dissolve
Combine with the rest of the ingredients and transfer to the freezer. When frozen, blitz in a food processor until it resembles snow and immediately return to the freezer
To make the scallop taramasalata, soak the bread in the milk for 10 minutes. Once soaked add all of the ingredients to a blender except the oil and blitz until smooth. Slowly drizzle in the oil while blending to emulsify
Combine the basil seeds with the water and reserve for 1 hour
  • 10g of basil seeds
  • 100ml of water
Mix together all of the ceviche ingredients and marinate the langoustines in them for 1 hour
Make the nasturtium oil by heating the oil to 60°C then blending with the nasturtium until smooth. Pass through a muslin cloth and reserve in the fridge
Slice the radishes for the pickle finely on a mandoline. Combine the vinegar, sugar and water in a pan and bring to the boil. Place all of the ingredients in a vacuum bag and vacuum on high
  • 6 radishes, Baby Belle
  • 30g of Chardonnay vinegar
  • 30g of sugar
  • 30g of water
To make the avocado purée, gently warm the cream and dissolve the gelatine in it. Place the remaining ingredients in a blender and blitz until smooth. Pass through muslin cloth into a bowl over ice
  • 80g of double cream
  • 1 bronze gelatine leaf, soaked
  • 15g of coriander
  • 2 avocados, ripe, peeled and chopped
  • 1/2 lemon, juiced
Combine all of the crab marinade ingredients together and season to taste
To serve, slice the octopus terrine into portions and place in the centre of each plate. Place a teaspoon of ceviche either side of the terrine. Add a teaspoon of crab, dress the basil seeds with the nasturtium oil and spoon a little on each plate
Pipe dots of taramasalata and avocado purée around the plate. Add pieces of radish and garnish with nasturtium leaves. Finish with the cucumber snow, mounds of ossetra caviar and nasturtium leaves
First published in 2015

Michael Wignall could have been a professional BMX biker. It was a fortunate day for foodies everywhere when he decided instead to work under legendary Northern chef Paul Heathcote.

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