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
PARTY SEAFOOD TERRINE
This terrine makes an excellent hors doeuvre during the holiday season, especially in Chistmas because its presentation is wonderful. Enjoy it.
Provided by pink cook
Categories < 60 Mins
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Pick through crabmeat to remove any shells.
- In a 2-quart mixing bowl, blend all ingredients. Adjust salt and pepper if necessary, and pour mixture into an oiled terrine mold. Cover and refrigerate overnight.
- Remove from mold and garnish with French bread or garlic croutons.
- NOTE: to enhance presentation of terrine, you may wish to color 2 cups of mayonnaise: 1 with red food coloring and 1 with green.
- Using a pastry bag with a star tip, pipe colored mayonnaise around base of terrine.
- Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.
Nutrition Facts : Calories 106.2, Fat 7.6, SaturatedFat 1.6, Cholesterol 8.4, Sodium 368.1, Carbohydrate 7.3, Fiber 0.4, Sugar 1.7, Protein 1.8
SEAFOOD TERRINE - LE CREUSET
Steps:
- Bring the cream to a simmer over high heat. Remove from heat and add saffron. Let the saffron infuse the cream for 15â20 minutes. Strain into a clean container and chill thoroughly. Preheat oven to 300 F. Be sure all ingredients to be pureed are very cold. In a food processor, puree the shrimp with the egg whites and salt. With the machine running, slowly add half the cream. The mixture should be stiff enough to shape. Continue adding the cream with the machine running. In a mixing bowl, combine the shrimp mousseline with the leeks, scallops and crab. Fold in the chives to distribute evenly. Line the terrine with plastic wrap and fill with the seafood mixture. Fold the plastic wrap over and cover with the lid. Bring a large pot of water to a simmer. Set the terrine in a roasting pan and fill the pan with the simmering water until it reaches three-quarters of the way up the sides of the terrine. Place in the oven and cook until the internal temperature reaches 135 F. Remove from oven and let cool to room temperature, then refrigerate until chilled. Serve with Lemon-Shallot Aioli - See more at: http://www.lecreuset.com/content_cooking-techniques-ruhlman-terrine#sthash.AyfPukXX.dpuf
L'ERMITAGE'S TERRINE DE LANGOUSTINES (SHRIMP PATE)
Provided by Craig Claiborne
Categories appetizer
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Shell and devein langoustines. Sprinkle with salt and pepper.
- Heat butter in large skillet and add langoustines. Cook, stirring, about a minute or just until langoustines lose raw look. Remove skillet from heat and sprinkle on Cognac.
- Shell and devein shrimp. Put uncooked shrimp in container of food processor and add salt, pepper and nutmeg. Start processing while gradually adding cream.
- Spoon and scrape pureed shrimp mixture into mixing bowl. Add cooked langoustines plus any pan liquid and blend.
- Butter 2-quart glass loaf pan (9 by 5 by 3 inches) and spoon and scrape mixture into it. Smooth over top. Cut out rectangle of wax paper that will fit neatly over mixture. Butter it and place it buttered side down over mixture. Cover closely with foil.
- Set baking dish in basin of simmering water and place in oven. Bake 1 hour 15 minutes. Remove from oven. Remove pate from water bath. Let cool to room temperature, then chill.
- Unmold and serve sliced with green sauce on the side.
FISH TERRINE
Provided by Marina Chang
Categories Milk/Cream Egg Fish Mustard Tomato Appetizer Bake Mayonnaise Shrimp Leek White Wine Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Wash and coarsely chop leeks or onions. Over medium heat, add oil to a skillet and sauté leeks for several minutes, until they are no longer opaque. Add garlic and sauté for another minute. Pour in wine and reduce heat slightly to allow liquid to simmer. Stir occasionally until liquid is nearly gone. Place leeks in a food processor or blender and process to a coarse purée.
- Chop cooked shrimp into large dice. Flake poached fish with a fork. In a large bowl mix together tomato purée, cream, leeks, and fish. Taste and add salt and pepper, if desired. Stir in whole eggs and yolks. Add shrimp.
- In a separate bowl, beat egg whites until stiff peaks form, and fold into fish mixture, adding one-third or half of the whites at a time.
- Grease a baking pan or mold and scatter or press bread crumbs along bottom. Pour fish mixture over bread crumbs. Bake in a hot water bath or bain marie for 40 minutes. Remove from oven and let sit for 5 to 10 minutes. Slide a knife along the sides to loosen terrine from mold. Place a plate on top and invert to coax the preparation to fall away from the mold.
- Sauce:
- Whisk mayonnaise, adding ketchup and mustard until all ingredients are blended. Stir in the piment d'Espelette and Armagnac or brandy. Spoon a bit of sauce over each serving of fish terrine.
- Author Marina Chang's tips:
- While the shrimp adds texture and interest to the final terrine, for those allergic to shrimp, this can be omitted without any loss of flavor.
- When placing the filled mold into the hot water bath in the oven, I find it is easiest and safest to first place the empty outer pan onto the oven rack, then place the filled mold into the pan, and lastly, carefully pour hot water into the outer pan until it reaches about halfway up the sides of the fish mold.
- On occasion, to avoid the extra steps of preparing the mold and the water bath, I have baked the terrine mixture in a pie crust, at the same oven temperature, until the crust is golden and the center is no longer liquid.
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SEAFOOD TERRINE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Dinner
- Line a loaf tin (22 × 7 × 7 cm/8¾ × 2¾ × 2¾ inches) with baking paper and lightly oil the paper. Using a food processor, blend the pike to a smooth paste. Add the egg whites, cream, lemon juice, dill and chives, and process briefly using the pulse button. Season with nutmeg, salt and white pepper.
- Preheat the oven to 180°C (350°F/ Gas 4). Transfer half of the pike mixture to the loaf tin. Lay the salmon strips on top, all facing the same direction cross ways so the terrine will cut easily. Season with salt and white pepper and cover with the remaining pike mixture. Cover with foil and place in a roasting tin. Add boiling water to the roasting tin until one-third of the loaf tin is immersed in water.
- Bake for 40–45 minutes, or until firm to the touch. Remove the tin from the water and leave until cold. Chill overnight in the fridge. Lay a large plate over the top of the tin and invert it so that the terrine comes out onto the plate. Peel off the paper and serve in slices. Great with a watercress and cucumber salad.
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