Terrines Of Smoked Salmon And Scallops 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.

SALMON AND SCALLOP TERRINE WITH FRISéE SALAD



Salmon and Scallop Terrine with Frisée Salad image

This update on a classic terrine is made with an aromatic broth and olive oil instead of cream. If you're short on time, don't bother with the leek lining-though it is pretty, the terrine works fine without it.

Yield Makes 8 servings

Number Of Ingredients 25

2 long medium-thick leeks
1/2 cup dry white wine
1 1/2 cups water
1/4 cup chopped onion (1/2 small)
2 tablespoons finely chopped carrot
4 long fresh cilantro sprigs plus 2 tablespoons chopped leaves
2 tablespoons minced peeled fresh ginger
1 teaspoon coriander seeds, toasted and crushed
1/2 teaspoon salt
3/8 teaspoon white pepper
1/3 pound salmon fillet, skin, pin bones, and any dark flesh discarded
2/3 pound medium sea scallops (about 13), tough muscle removed from side of each if necessary
1 large egg white, lightly beaten (2 tablespoons)
6 tablespoons mild olive oil
2 tablespoons white-wine vinegar
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup extra-virgin olive oil
1/4 pound frisée (French curly endive), torn into bite-size pieces (4 cups)
2 Belgian endives, halved lengthwise, cored, and sliced crosswise
1 cup thinly sliced radicchio leaves (from 1 head)
1 teaspoon fleur de sel or kosher salt
1/2 teaspoon coriander seeds, toasted and crushed
2 tablespoons finely chopped fresh cilantro
a 1-quart loaf pan (preferably 8 by 4 inches; about 2 1/4 inches deep); a kitchen scale (optional)

Steps:

  • Discard any discolored leaves from leeks, then cut off root end (to expose layers) and discard. Thinly slice enough of dark green ends to measure 1/4 cup. Wash sliced leeks well and reserve for broth. Keep remainder of leeks (for lining) separately.
  • Bring wine and water to a boil in a 2-quart saucepan with sliced leeks, onion, carrot, cilantro sprigs, 1 tablespoon ginger, 1/2 teaspoon crushed coriander seeds, 1/8 teaspoon salt, and 1/8 teaspoon white pepper, then simmer, partially covered, 20 minutes. Pour broth through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. (You will have 1 to 1 1/2 cups broth.) Set bowl in a larger bowl of ice and cold water and chill broth until cold, 5 to 10 minutes.
  • While broth is simmering, slit 1 side of each leek lengthwise, cutting only to center, and peel off layers. Rinse layers in warm water to remove any grit, then cook in a 6- to 8-quart pot of boiling salted water until tender, about 10 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking, then spread layers flat on paper towels and pat dry.
  • Put oven rack in middle position and preheat oven to 325°F.
  • Lightly oil loaf pan, then line bottom and long sides of pan by draping some of leeks crosswise over bottom and up long sides of pan, allowing at least 1 inch of leeks to hang over each side.
  • Cut salmon into 1-inch cubes, then weigh on scale (if using) with enough scallops (about 3) to total 1/2 lb and set aside together.
  • Purée remaining 1/2 lb scallops (about 10) with 1 tablespoon egg white, 1/8 teaspoon salt, and 1/8 teaspoon white pepper in a food processor until smooth. Add 1/2 cup cooled broth and blend well. With motor running, add 3 tablespoons oil in a slow stream until incorporated. Transfer scallop purée to lined terrine with a rubber spatula and smooth top evenly.
  • Stir together chopped cilantro leaves, 1/8 teaspoon salt, and remaining tablespoon ginger and 1/2 teaspoon crushed coriander seeds in a small bowl, then sprinkle evenly over scallop purée.
  • Purée salmon and scallop mixture with remaining tablespoon egg white, 1/8 teaspoon salt, and 1/8 teaspoon white pepper in processor until smooth. Add 1/2 cup cooled broth and blend well. With motor running, add remaining 3 tablespoons oil in a slow stream until incorporated. Spoon salmon purée evenly over herb mixture to fill terrine, then smooth top. Fold leeks over purée to cover, filling in any bare spots with additional pieces of remaining leeks. Cover surface of terrine with an oiled piece of wax paper or parchment (oiled side down).
  • Put loaf pan in a larger baking pan and bake in a hot water bath until terrine is just cooked through (terrine will be firm to the touch and will separate easily from sides of pan), about 30 minutes. Let terrine stand in loaf pan on a rack at least 15 minutes before unmolding.
  • Whisk together vinegar, salt, and white pepper, then add oil in a slow stream, whisking until combined well. Toss frisée, endive, and radicchio in a large bowl with just enough vinaigrette to coat.
  • Divide salad among 8 plates, then unmold terrine (warm or at room temperature) and cut into 8 slices. Divide among plates, then drizzle with remaining vinaigrette and sprinkle with fleur de sel, crushed coriander seeds, and cilantro.

SALMON, SCALLOP, AND PEA TERRINE



Salmon, Scallop, and Pea Terrine image

Categories     Milk/Cream     Food Processor     Appetizer     Bake     Salmon     Scallop     Pea     Chill     Tarragon     Chive     Simmer     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 14

3/4 pound sea scallops, rinsed, drained, and patted dry
1 cup shelled fresh or frozen peas, cooked until tender, drained, and cooled
1 tablespoon lightly beaten egg white
2 tablespoons heavy cream
1 teaspoon salt
1/2 teaspoon crumbled dried tarragon
1 pound skinless salmon fillet, cut into 1/2-inch cubes
chive butter sauce or tsatsiki
For chive butter sauce:
1/4 cup minced shallot
1/4 cup dry vermouth or dry white wine
2 tablespoons white-wine vinegar
1/2 stick (1/4 cup) cold unsalted butter, cut into 4 pieces
2 teaspoons minced fresh chives

Steps:

  • In a food processor purée the scallops and the peas until the mixture is almost smooth, add the egg white, the cream, the salt, and the tarragon, and purée the mixture until it is smooth. Transfer the mixture to a bowl, fold in the salmon, and transfer the mixture to a buttered 1-quart rectangular terrine, smoothing the top and rapping the terrine on a hard surface to expel any air bubbles.
  • Cover the terrine with buttered wax paper and the lid or a double thickness of foil, put it in a baking pan, and add enough hot water to the pan to come halfway up the sides of the terrine. Bake the terrine in a preheated 375°F. oven for 45 minutes. Remove the terrine from the baking pan and remove the lid and the wax paper. Let the terrine stand for 10 minutes, carefully pour off the excess liquid, and invert the terrine onto a platter. The terrine may be made 1 day in advance and kept covered and chilled. Let the terrine return to room temperature before serving. Cut the terrine into 1/2-inch slices and serve it warm with the chive butter sauce or at room temperature with the tsatsiki.
  • To make chive butter sauce:
  • In a small heavy saucepan combine the shallot, the vermouth, and the vinegar, bring the liquid to a boil, and simmer it until the liquid is reduced to about 1 tablespoon. Reduce the heat to moderately low and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new piece before the previous one has melted completely. (The sauce must not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives and salt to taste. Makes about 1/2 cup.

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