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.
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.
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
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
FRISEE SALAD WITH FISH AND CHIPS (SALMON AND SEAWEED)
Provided by Nancy Harmon Jenkins
Categories salads and dressings, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Rub the 1/3 cup of olive oil into the salmon and set aside to marinate at least 1 hour. Preheat grill or broiler to high heat and grill salmon 3 minutes to a side, until it is thoroughly seared on the outside but barely warm in the center. Remove from heat and set aside.
- To prepare the dulse, first peel and stretch the pieces to separate them. Heat the grape seed oil in a skillet over high heat until oil is smoking. Add the pieces of seaweed a few at a time to the smoking oil. They will curl flat and brown almost immediately. Remove from heat, drain on paper towels and set aside. Saute basil leaves; drain and set aside. Sprinkle the sage vinegar over the seaweed and basil.
- To prepare the salad cream, first whisk together the vinegar and oil. Add salt and pepper. Beat in creme fraiche until mixture is thoroughly homogeneous and creamy. Add chives just before serving. Pour over the endive and toss to mix and coat the leaves completely.
- To serve, put a mound of greens on each plate. Cut the salmon in very thin slices and distribute on top of each salad mound. Sprinkle the salmon slices with seaweed "chips" and serve immediately.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 0 grams
SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE
This is an elegant and fairly easy first-course. Most of the work is done by a food processor. And, it can be prepared well a day in advance. I looks as if you spent a lot of time preparing it. I'll never tell!
Provided by Normaone
Categories Lunch/Snacks
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 18
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.
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