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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325^F. | 2. Spray an 8+1/2x4+1/2x2+1/2 loaf pan with cooking spray. | 3. In a small saucepan over medium low heat, melt the butter. | 4. Add shallots and saute 2 minutes, until tender. | 5. Add the dry vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes. | 6. Place salmon and scallops in the bowl of a food processor and pulse until finely chopped. | 7. Add shallots mixture, breadcrumbs, egg, salt, pepper and hot pepper sauce. | 8. With the machine running, add the whipping cream gradually, and process until just pureed. | 9. Combine 1 cup salmon puree with the spinach in a medium bowl. | 10. Spread half of remaining puree in pan. | 11. Spread spinach/ salmon mixture over puree in pan. | 12. Spread remaining salmon puree over spinach/salmon puree. | 13. Cover with buttered wax paper. | 14. Place loaf in a roasting pan. | 15. Add enough hot water to come 1/2 inch up sides of loaf pan. | 16. Bake terrine until center registers 140^F, about 55 minutes. | 17. Place loaf pan on a rack and cool. | 18. Remove wax paper. | 19. Cover with plastic wrap and chill until cold-at least 4 hours or up to 1 day. | 20. Invert terrine onto a platter. | 21. Cut crosswise into 12 slices. | 22. Place each slice on an individual serving plate. | 23. Spoon Cucumber-Dill sauce alongside. | 24. Garnish with dill sprigs. | 25. Cucumber-Dill Sauce: In a medium bowl, combine cucumber and salt. | 26. Let stand 30 minutes. | 27. Drain in a colander and rinse well. | 28. Pat dry with paper towels. | 29. In a small bowl, combine the cucumber, sourcream, milk and dill. | 30. Season. | 31. Cover and refrigerate at least 2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	3	tablespoons	chopped	21.6	5.04	0.75	0.03
vermouth	1/2	cup		453.9	0.0	100.98	2.55
salmon fillet	18	ounces	skinless boneless cut	453.9	0.0	100.98	2.55
bay scallop	4	ounces		125.8	6.1313	23.2787	0.9520000000000001
french breadcrumb	1/2	cup		453.9	0.0	100.98	2.55
egg	1			71.5	0.36	6.28	4.755
salt	1 1/4	1/4		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
sauce	1/8	teaspoon		1.2312	0.0342	0.0646	0.0932
whipping cream	1 1/2	cups	chilled	525.6	5.327999999999999	3.906	55.638000000000005
spinach	1	package	chopped thawed squeezed frozen	-	-	-	-
cucumber	1		peeled seeded cut	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
dill sprig				453.9	0.0	100.98	2.55

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.