Salmon And Spinach Terrine Recipes

SALMON TERRINE

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.

HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE

Steps:

• Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
• Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

SMOKED SALMON TERRINE WITH SPINACH

Steps:

• Wash the spinach in three changes of cold water and drain it. Put it in three quarts of boiling salted water (not in an aluminum pot), and cook vigorously over high heat for four minutes. Plunge the spinach in ice water to cool it. Drain. Press the excess water out of the spinach by forming it into a ball in your hands and squeezing it.
• Put the spinach, butter, Worcestershire sauce and Tabasco in a food processor. Process until you have a smooth paste.
• Butter the bottom and sides of a one-and-a-half-quart terrine mold. Then line the mold with parchment paper.
• Fill mold with layers: thin sliced salmon alternating with one-fourth-inch spinach layers. The bottom and top layers should be salmon.
• Refrigerate for at least three hours before serving. To remove the terrine from its mold, invert it over a serving plate. If necessary, slip a knife between the parchment paper and the mold, or lower the mold into hot water for a few minutes before inverting it. Cut the terrine in one-fourth-inch slices with a knife that is dipped in hot water before each cut.

SALMON AND SPINACH TERRINE

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.

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.

SPINACH AND SALMON TERRINE

Steps:

• Butter the loaf tin and line its base with buttered greaseproof paper. Wash the spinach, removing any large stalks or veins, and pat the leaves dry.
• Cut two-thirds of the salmon into 3/4 in (20 mm) cubes, and roughly cut up the remaining third. Break the eggs into the liquidiser, and then add the roughly cut salmon, salt, pepper and nutmeg. Gradually feed in all the spinach while pureeing the salmon mixture.
• Once everything has been finely pureed, stir in the cream and cubes of salmon. Pour the mixture into the prepared loaf tin and cover with foil.
• Place two folded sheets of newspaper in the bottom of a large ovenproof dish or deep baking tray, stand the loaf tin on the paper, and fill with boiling water to within 1/2 in (15 mm) of the rim of the loaf tin. The paper prevents the bottom of the terrine from cooking too fast, and from turning brown. Cook for 1 hour, until the spinach mixture has set, then cool and refrigerate.
• Cut the orange peel into large pieces. Place all the ingredients for the sauce in a pan and heat gently. Stir until all the redcurrant jelly has melted. Remove the pieces of orange peel before serving.
• When the terrine is quite cold, turn it out of the tin and carefully remove the greaseproof paper. With a sharp knife cut into 1/2 in (15 mm) slices with a gentle sawing action, and put them on individual dessert plates.
• Just before serving, pour a little of the warm redcurrant sauce around each slice and garnish with a small bunch of redcurrants.

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.

INDIVIDUAL TERRINES OF SMOKED SALMON AND SCALLOPS

Steps:

• Combine scallops and wine in large skillet. Cover and simmer over medium heat until scallops are just opaque in center, about 5 minutes. Drain. Chill scallops until cold, about 2 hours. Cut scallops into 1/2-inch pieces.
• Line twelve 3/4-cup soufflé dishes with plastic wrap, extending over sides by 3 inches. Whisk 1 cup fresh chives, crème fraîche, 1/2 cup tarragon, and 3 tablespoons mustard in large bowl to blend. Gently stir in scallops and cucumber. Season with salt and pepper. Cut 12 rounds from salmon slices to fit bottom of soufflé dishes; place 1 round in each dish. Top each with 1/4 cup scallop mixture. Top each with another layer of salmon, trimming to fit. Divide remaining scallop mixture among dishes (about 1/4 cup for each). Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Whisk oil, vinegar and 1/3 cup chives, 3 tablespoons tarragon, and 2 tablespoons mustard in medium bowl to blend. Season to taste with salt and pepper.
• Unfold plastic wrap atop each terrine. Invert 1 terrine onto each of 12 plates. Peel off plastic wrap from each terrine. Surround each terrine with watercress sprigs and endive leaves. Drizzle greens and terrines with vinaigrette and serve.