SALMON-SHRIMP TERRINE
Tomato Salmon-Shrimp Terrine in a White Butter Sauce
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 10 | Fillet | Savoury | Bake,Other | 30 mins to 1 hour |
Ingredients
- 2 ounces butter
- 2 ounces shallots, chopped
- 8 ounces shrimp, cleaned
- 1 cup dry white wine
- 1 tablespoon tomato paste
- 10 ounces boned and skinned salmon fillet
- 2 ounces butter, soft
- 1 cup heavy cream
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon parsley, chopped
- 1 tablespoon dill, chopped
- 1 recipe white butter sauce
Method
Preheat oven to 300 degrees. Melt butter in a saute pan. Add shallots and cook over low heat for 5 minutes. Add peeled and deveined shrimp. Pour in the wine. Bring to a boil, and stir in the tomato paste. Cube the boneless and skinless salmon. Puree in a food processor, adding the butter, cream, eggs, salt and pepper, and herbs. Transfer to a bowl. Fold in the shrimp mixture. Spoon mixture in a greased terrine, smoothing the top with a spatula. Cover terrine and bake in a water bath for 45 minutes to an hour. Remove terrine from water bath. Slice and serve with white butter sauce.
