Salmon And Spinach Terrine With Cucumber Dill Sauce Recipes

SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE

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 SPINACH TERRINE WITH CUCUMBER-DILL SAUCE

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 AND SPINACH TERRINE

Steps:

• Preheat the oven to 350°F
• Blanch the spinach in boiling salted water until the leaves are limp, 1 to 2 minutes. Drain and plunge into cold water; drain again and squeeze spinach dry.
• Transfer the spinach to a blender or food processor and add the cod, bread crumbs, eggs, and cream or half-and half and process until smooth.
• Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with aluminum foil and brush lightly with cooking oil.
• Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices.
• Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper.
• Spoon the remaining spinach mixture over the top.
• Cover with another piece of greased foil, place the loaf pan in a baking dish, and add hot water to come two thirds up the sides of the loaf pan.
• Bake for 1-1/4 hours.
• Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours.
• Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours.
• To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate.
• Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.

SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
• While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
• Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.

SALMON WITH CUCUMBER DILL SAUCE

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

SALMON WITH CUCUMBER SAUCE

Steps:

• For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.