Best Salmon And Cucumber Terrine Recipes

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 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 CUCUMBER TERRINE

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.