Salmon Terrine Recipes

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SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE



Salmon and Spinach Terrine with Cucumber-Dill Sauce image

Categories     Milk/Cream     Food Processor     Fish     Bake     Salmon     Scallop     Spinach     Fortified Wine     Summer     Chill     Bon Appétit

Yield Serves 12 as a first-course

Number Of Ingredients 15

Nonstick vegetable oil spray
1 tablespoon butter
3 tablespoons finely chopped shallots
1/2 cup dry vermouth
18 ounces skinless boneless salmon fillets, cut into 2-inch pieces
4 ounces bay scallops
1/2 cup fresh breadcrumbs made from French bread
1 large egg
1 1/4 teaspoons salt
1/4 teaspoon ground white pepper
1/8 teaspoon hot pepper sauce
1 1/2 cups chilled whipping cream
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
Cucumber-Dill Sauce
Fresh dill sprigs

Steps:

  • Preheat oven to 325°F. Spray nonstick spray inside 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Melt butter in small saucepan over medium-low heat. Add shallots; sauté until tender, about 2 minutes. Add vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes. Cool.
  • Finely chop salmon and scallops in processor. Add shallot mixture, breadcrumbs, egg, salt, pepper and pepper sauce. With machine running, gradually add cream and process just until puréed.
  • In medium bowl, mix spinach with 1 cup salmon purée. Spread half of remaining purée in pan. Spread spinach mixture over purée in pan. Spread remaining salmon purée over spinach mixture. Cover with buttered waxed paper.
  • Place loaf pan in roasting pan. Add enough hot water to roasting pan to come 1/2 inch up sides of loaf pan. Bake terrine until thermometer inserted into center registers 140°F, about 55 minutes. Transfer loaf pan to rack and cool. Remove waxed paper. Cover and chill until cold, at least 4 hours and up to 1 day.
  • Invert terrine onto platter. Cut crosswise into 12 slices. Transfer 1 slice to each plate. Spoon Cucumber-Dill Sauce alongside. Garnish with dill sprigs.

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