Ingredients
-
1
-
3
-
1/2
-
18
-
4
-
1/2
-
1
-
1 1/4
-
1/4
-
1/8
-
1 1/2
-
1
-
-
1
-
1/2
Directions
Salmon and Spinach Terrine with Cucumber-Dill Sauce, This is an elegant and fairly easy first-course Most of the work is done by a food processor And, it can be prepared well a day in advance I looks as if you spent a lot of time preparing it I’ll never tell!, This is an elegant and fairly easy first-course Most of the work is done by a food processor And, it can be prepared well a day in advance I looks as if you spent a lot of time preparing it I’ll never tell!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 325^f. |
|
2
Done
|
Spray an 8+1/2x4+1/2x2+1/2 Loaf Pan With Cooking Spray. |
|
3
Done
|
in a Small Saucepan Over Medium Low Heat, Melt the Butter. |
|
4
Done
|
Add Shallots and Saute 2 Minutes, Until Tender. |
|
5
Done
|
Add the Dry Vermouth and Simmer Until Liquid Is Reduced to 1 Tablespoon, About 6 Minutes. |
|
6
Done
|
Place Salmon and Scallops in the Bowl of a Food Processor and Pulse Until Finely Chopped. |
|
7
Done
|
Add Shallots Mixture, Breadcrumbs, Egg, Salt, Pepper and Hot Pepper Sauce. |
|
8
Done
|
With the Machine Running, Add the Whipping Cream Gradually, and Process Until Just Pureed. |
|
9
Done
|
Combine 1 Cup Salmon Puree With the Spinach in a Medium Bowl. |
|
10
Done
|
Spread Half of Remaining Puree in Pan. |
|
11
Done
|
Spread Spinach/ Salmon Mixture Over Puree in Pan. |
|
12
Done
|
Spread Remaining Salmon Puree Over Spinach/Salmon Puree. |
|
13
Done
|
Cover With Buttered Wax Paper. |
|
14
Done
|
Place Loaf in a Roasting Pan. |
|
15
Done
|
Add Enough Hot Water to Come 1/2 Inch Up Sides of Loaf Pan. |
