Salmon and Spinach Terrine with Cucumber-Dill Sauce

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READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Season.
  • Cover and refrigerate at least 2 hours.
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