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!
Provided by Normaone
Categories Lunch/Snacks
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- 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.
SALMON AND CUCUMBER TERRINE
I got this recipe from the sainsburys website before Christmas, I think its great for dinner parties, its quick to prepare, easy and looks and tastes great. I serve it with salad or brown soda bread. Hope you enjoy it
Provided by Dee-lish 2
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Line a long baking tin with cling film and layer the slices of salmon the same way until they lap over the sides. Mix the remaining salmon with the cream cheese.
- Use a vegetable peeler to get long thin strips of cucumber, layer them on the base of the tin, top with the salmon and cream cheese mix and repeat until mixture is used.
- Cover the entire dish with the salmon slices overlapping the tin, tightly cover with cling film and refrigerate. Place a tin or something heavy on top of the pan to help it mould together.
- Refrigerate overnight, remove from fridge just before needed, unwrap and slice, serve with salad or brown bread.
Nutrition Facts : Calories 93.6, Fat 3.5, SaturatedFat 0.7, Cholesterol 18.4, Sodium 627.2, Protein 14.6
SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE
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
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 TERRINE
Salmon, butter, Dijon mustard, and fresh tarragon are just some of what make this traditional French fare so delicious. This no-bake version is more like a spread, which is perfect for casual parties, and you can make it in any kind of crock or bowl. Pair it with toasted baguette slices for an appetizer or eat as a salad.
Provided by kimnantes
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 3h40m
Yield 12
Number Of Ingredients 12
Steps:
- Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
- Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
- Cover and chill 3 hours. Serve with toasted baguette slices or crackers.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 1 g, Cholesterol 42.4 mg, Fat 17.9 g, Fiber 0.1 g, Protein 9.3 g, SaturatedFat 6.1 g, Sodium 687.4 mg, Sugar 0.2 g
CUCUMBER TERRINE
Provided by Molly O'Neill
Categories project, appetizer
Time 3h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Boil the shrimp for 5 minutes, drain and immerse in cold water. Remove their shells, devein and slice them in half lengthwise. Put the salt, celery seed, pink peppercorns and 4 tablespoons of the lime juice in a bowl and add the Kirby cucumbers. Mix well and allow them to macerate for 2 hours. Strain.
- Juice the large cucumbers in a juice extractor, and scald 1/2 cup of the juice over high heat. Meanwhile, add the remaining 2 1/2 tablespoons lime juice and the chives to the cucumber juice that wasn't heated. Stir. Sprinkle the gelatin on top and allow to moisten. Add the heated juice and stir until dissolved, about 2 minutes.
- Spray the bottom and sides of a 9-by-3-by-3-inch terrine with nonstick vegetable coating. Make a line down the center of the terrine with the shrimp. Spread about a fifth of the sliced Kirbys on top of the shrimp. Cover this layer with some of the gelatin. Refrigerate until set, about 30 minutes. Spread another fifth of the cucumbers on top, cover with some more gelatin and refrigerate until set. Repeat with the remaining 3 layers. When set, unmold onto a serving plate and slice.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 493 milligrams, Sugar 3 grams, TransFat 0 grams
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- Meanwhile, line a 450g/1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides and leaving enough hanging over the edge to fold over the top of the filling.
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