Best Salmon And Spinach Terrine Recipes

Salmon and Spinach Terrine with Cucumber-Dill Sauce image

Yield Serves 12 as a first-course

Number Of Ingredients 15

Nonstick vegetable oil spray
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 breadcrumbs made from French bread
1 large egg
1 1/4 teaspoons salt
1/4 teaspoon ground white pepper
1/8 teaspoon hot pepper sauce
1 1/2 cups chilled whipping cream
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
Cucumber-Dill Sauce
Fresh dill sprigs

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 image

Provided by Normaone

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 18

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
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

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 image

Provided by Chef Kate

Time 16h30m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups packed fresh spinach leaves
1 lb cod, skinned and boned
1 cup dried breadcrumbs
3 eggs
1 1/4 cups light cream or 1 1/4 cups half-and-half
1 (12 ounce) salmon fillets, boned and skinned
1/2 teaspoon ground nutmeg
salt & freshly ground black pepper
mixed salad green, for serving
cherry tomatoes (to garnish)

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.