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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!
- 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 french breadcrumbs
- 1 large egg
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon white pepper
- 1⁄8 teaspoon hot sauce
- 1 1⁄2 cups chilled whipping cream
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 medium cucumber, peeled,seeded,cut into 1/4 inch pieces
- 1⁄2 teaspoon salt
- 3⁄4 cup sour cream
- 2 tablespoons whole milk
- 2 tablespoons chopped fresh dill
- fresh dill sprig
- Preheat oven to 325^F.
- Spray an 8+1/2x4+1/2x2+1/2 loaf pan with cooking spray.
- In a small saucepan over medium low heat, melt the butter.
- Add shallots and saute 2 minutes, until tender.
- Add the dry vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes.
- Place salmon and scallops in the bowl of a food processor and pulse until finely chopped.
- Add shallots mixture, breadcrumbs, egg, salt, pepper and hot pepper sauce.
- With the machine running, add the whipping cream gradually, and process until just pureed.
- Combine 1 cup salmon puree with the spinach in a medium bowl.
- Spread half of remaining puree in pan.
- Spread spinach/ salmon mixture over puree in pan.
- Spread remaining salmon puree over spinach/salmon puree.
- Cover with buttered wax paper.
- Place loaf in a roasting pan.
- Add enough hot water to come 1/2 inch up sides of loaf pan.
- Bake terrine until center registers 140^F, about 55 minutes.
- Place loaf pan on a rack and cool.
- Remove wax paper.
- Cover with plastic wrap and chill until cold-at least 4 hours or up to 1 day.
- Invert terrine onto a platter.
- Cut crosswise into 12 slices.
- Place each slice on an individual serving plate.
- Spoon Cucumber-Dill sauce alongside.
- Garnish with dill sprigs.
- Cucumber-Dill Sauce: In a medium bowl, combine cucumber and salt.
- Let stand 30 minutes.
- Drain in a colander and rinse well.
- Pat dry with paper towels.
- In a small bowl, combine the cucumber, sourcream, milk and dill.
- Cover and refrigerate at least 2 hours.