Salmon And Spinach Terrine With Cucumber-Dill Sauce - cooking recipe

Ingredients

1 tablespoon butter
3 tablespoons finely chopped shallots
1/2 cup dry vermouth
18 ounces skinless boneless salmon fillets, cut into 2 inch pieces
4 ounces bay scallops
1/2 cup fresh french breadcrumbs
1 large egg
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1/8 teaspoon hot sauce
1 1/2 cups chilled whipping cream
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
Cucumber-Dill Sauce
1 medium cucumber, peeled,seeded,cut into 1/4 inch pieces
1/2 teaspoon salt
3/4 cup sour cream
2 tablespoons whole milk
2 tablespoons chopped fresh dill
fresh dill sprig

Preparation

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.