Salmon, Scallop, And Pea Terrine
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Egg White (lightly beaten)2 tbsps
Heavy Cream1 tsp
Salt1 cup
Shallot (minced)1 cup
Vermouth (dry)2 tbsps
Wine Vinegar (white-)2 tsps
Chives (minced fresh)Directions:
1
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
2
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
3
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
4
Bake the terrine in a preheated 375°F
5
Oven for 45 minutes
6
Remove the terrine from the baking pan and remove the lid and the wax paper
7
Let the terrine stand for 10 minutes, carefully pour off the excess liquid, and invert the terrine onto a platter
8
The terrine may be made 1 day in advance and kept covered and chilled
9
Let the terrine return to room temperature before serving
10
Cut the terrine into 1/2-inch slices and serve it warm with the chive butter sauce or at room temperature with the tsatsiki
11
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
12
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
13
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
14
Bake the terrine in a preheated 375°F
15
Oven for 45 minutes
16
Remove the terrine from the baking pan and remove the lid and the wax paper
17
Let the terrine stand for 10 minutes, carefully pour off the excess liquid, and invert the terrine onto a platter
18
The terrine may be made 1 day in advance and kept covered and chilled
19
Let the terrine return to room temperature before serving
20
Cut the terrine into 1/2-inch slices and serve it warm with the chive butter sauce or at room temperature with the tsatsiki
21
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
22
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
23
(The sauce must not get hot enough to liquefy
24
It should be the consistency of hollandaise
25
) Stir in the chives and salt to taste
26
Makes about 1/2 cup
27
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
28
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
29
(The sauce must not get hot enough to liquefy
30
It should be the consistency of hollandaise
31
) Stir in the chives and salt to taste
32
Makes about 1/2 cup