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
SALMON, SCALLOP, AND PEA TERRINE
Steps:
- 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. 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.
- 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. Bake the terrine in a preheated 375°F. oven for 45 minutes. Remove the terrine from the baking pan and remove the lid and the wax paper. Let the terrine stand for 10 minutes, carefully pour off the excess liquid, and invert the terrine onto a platter. The terrine may be made 1 day in advance and kept covered and chilled. Let the terrine return to room temperature before serving. Cut the terrine into 1/2-inch slices and serve it warm with the chive butter sauce or at room temperature with the tsatsiki.
- 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. 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. (The sauce must not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives and salt to taste. Makes about 1/2 cup.
ROASTED SALMON WITH SCALLOPS AND MUSTARD BUTTER
Steps:
- Preheat the oven to 450 degrees F.
- Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
- Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
- Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.
FISH TERRINE
Layer of scallop mixture, with spinach shrimp, scallop and fish mixture, and layer of fish mixture and baked in a water bath. Cooled and served with Herb Mayonnaise.
Provided by Olha7397
Categories Brunch
Time 1h20m
Yield 1 terrine
Number Of Ingredients 20
Steps:
- FOR THE TERRINE: Place the fish in the bowl of a blender or food processor and process until smooth and shiny.
- Add HALF the cream and season with salt, pepper and nutmeg.
- Process briefly and then transfer the mixture to a bowl.
- Repeat the process with the scallops and the remaining cream and transfer the mixture to a second bowl.
- Beat the egg whites until they hold soft peaks.
- Fold HALF the egg whites into the fish mixture and HALF into the scallop mixture.
- Wash and blanch the spinach leaves and drain well.
- Puree in a blender or food processor.
- Add 2 Tablespoons of the scallop mixture and 2 Tablespoons of the fish mixture and set aside.
- Melt the butter in the frying pan and cook the shrimps until just colored and firm.
- Add the green onions and remove the pan from the heat.
- When the mixture is cool, add it and the parsley to the spinach mixture in the blender or food processor and process.
- Oil a 9 x 5 inch loaf pan and spread the scallop mixture on the base.
- Cover with the spinach mixture and, lastly, the fish mixture.
- Cover with foil.
- Put the terrine in a baking dish partly filled with hot water and cook in a preheated 350 F.
- oven for 1 hour or until set.
- Cool and then chill overnight.
- Unmold onto a plate.
- Serve sliced with herb mayonnaise.
- FOR THE HERB MAYONNAISE: Place the egg yolks, 1 teaspoon salt, pepper, mustard and lemon juice in a blender or food processor and process to mix ingredients.
- With the motor still running, add the oil slowly in a thin, steady stream.
- Add chopped herbs and spinach, taste for seasoning.
- Vogue Entertaining.
Nutrition Facts : Calories 4910.9, Fat 438.6, SaturatedFat 131, Cholesterol 1528.2, Sodium 4214.1, Carbohydrate 34.8, Fiber 7.5, Sugar 4.4, Protein 216.1
ROASTED SALMON WITH PEAS AND RADISHES
Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there's no miso to be found, just leave it out or sub with a splash of soy sauce.
Provided by Kay Chun
Categories dinner, easy, weeknight, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
- Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
- Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
- Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.
PASTA WITH SALMON & PEAS
Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3
Provided by Caroline Hire - Food writer
Categories Dinner
Time 17m
Yield Makes enough for 2 adults + 2 children
Number Of Ingredients 8
Steps:
- Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
- Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
- Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
- Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium
PEPPER-CRUSTED SALMON WITH GARLIC CHICKPEAS
Add a crunchy twist to a classic salmon recipe to create a simple yet special supper
Provided by Mary Cadogan
Categories Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
- Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.
Nutrition Facts : Calories 531 calories, Fat 3.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 1.01 milligram of sodium
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 AND SCALLOP TERRINE WITH FRISéE SALAD
This update on a classic terrine is made with an aromatic broth and olive oil instead of cream. If you're short on time, don't bother with the leek lining-though it is pretty, the terrine works fine without it.
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- Discard any discolored leaves from leeks, then cut off root end (to expose layers) and discard. Thinly slice enough of dark green ends to measure 1/4 cup. Wash sliced leeks well and reserve for broth. Keep remainder of leeks (for lining) separately.
- Bring wine and water to a boil in a 2-quart saucepan with sliced leeks, onion, carrot, cilantro sprigs, 1 tablespoon ginger, 1/2 teaspoon crushed coriander seeds, 1/8 teaspoon salt, and 1/8 teaspoon white pepper, then simmer, partially covered, 20 minutes. Pour broth through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. (You will have 1 to 1 1/2 cups broth.) Set bowl in a larger bowl of ice and cold water and chill broth until cold, 5 to 10 minutes.
- While broth is simmering, slit 1 side of each leek lengthwise, cutting only to center, and peel off layers. Rinse layers in warm water to remove any grit, then cook in a 6- to 8-quart pot of boiling salted water until tender, about 10 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking, then spread layers flat on paper towels and pat dry.
- Put oven rack in middle position and preheat oven to 325°F.
- Lightly oil loaf pan, then line bottom and long sides of pan by draping some of leeks crosswise over bottom and up long sides of pan, allowing at least 1 inch of leeks to hang over each side.
- Cut salmon into 1-inch cubes, then weigh on scale (if using) with enough scallops (about 3) to total 1/2 lb and set aside together.
- Purée remaining 1/2 lb scallops (about 10) with 1 tablespoon egg white, 1/8 teaspoon salt, and 1/8 teaspoon white pepper in a food processor until smooth. Add 1/2 cup cooled broth and blend well. With motor running, add 3 tablespoons oil in a slow stream until incorporated. Transfer scallop purée to lined terrine with a rubber spatula and smooth top evenly.
- Stir together chopped cilantro leaves, 1/8 teaspoon salt, and remaining tablespoon ginger and 1/2 teaspoon crushed coriander seeds in a small bowl, then sprinkle evenly over scallop purée.
- Purée salmon and scallop mixture with remaining tablespoon egg white, 1/8 teaspoon salt, and 1/8 teaspoon white pepper in processor until smooth. Add 1/2 cup cooled broth and blend well. With motor running, add remaining 3 tablespoons oil in a slow stream until incorporated. Spoon salmon purée evenly over herb mixture to fill terrine, then smooth top. Fold leeks over purée to cover, filling in any bare spots with additional pieces of remaining leeks. Cover surface of terrine with an oiled piece of wax paper or parchment (oiled side down).
- Put loaf pan in a larger baking pan and bake in a hot water bath until terrine is just cooked through (terrine will be firm to the touch and will separate easily from sides of pan), about 30 minutes. Let terrine stand in loaf pan on a rack at least 15 minutes before unmolding.
- Whisk together vinegar, salt, and white pepper, then add oil in a slow stream, whisking until combined well. Toss frisée, endive, and radicchio in a large bowl with just enough vinaigrette to coat.
- Divide salad among 8 plates, then unmold terrine (warm or at room temperature) and cut into 8 slices. Divide among plates, then drizzle with remaining vinaigrette and sprinkle with fleur de sel, crushed coriander seeds, and cilantro.
More about "salmon scallop and pea terrine recipes"
SALMON AND SCALLOPS TERRINE WITH GREMOLATA - EVERYDAY …
From everydaygourmet.tv
10 BEST SALMON SCALLOPS RECIPES | YUMMLY
From yummly.com
BEST SALMON & SCALLOP TERRINE RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.8/5 (17)Servings 10Cuisine FrenchCategory Bake,Dinner,Eggs And Dairy,Fish,French,Main
SCALLOP & SALMON TERRINE - RECIPE WITH IMAGES - MEILLEUR DU CHEF
From meilleurduchef.com
TERRINE DE ST-JACQUES AUX POIREAUX (SCALLOP AND LEEK TERRINE)
From saveur.com
SCALLOP TERRINE - RECIPETIN JAPAN
From japan.recipetineats.com
SALMON, SCALLOP, AND PEA TERRINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALMON, SCALLOP, AND PEA TERRINE - BIGOVEN
From bigoven.com
INDIVIDUAL TERRINES OF SMOKED SALMON AND SCALLOPS …
From bonappetit.com
SMOKED SALMON TERRINE WITH QUAIL'S EGGS - GREAT BRITISH CHEFS
From greatbritishchefs.com
SALMON SCALLOP AND PEA TERRINE RECIPE - IFOOD.TV
From ifood.tv
SALMON AND PEAS ON THE FOURTH: A NEW ENGLAND TRADITION REVISITED
From pressherald.com
PAN FRIED SALMON AND SCALLOPS - BONITA'S KITCHEN
From bonitaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love