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Name: Salmon, Scallop, And Pea Terrine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Heavy cream; ; and cooled; 1/4 c Minced shallot; 1/2 Stick cold unsalted butter;; 1 tb Lightly beaten egg white; ; (1/4 cup); 2 ts Minced fresh chives; 3/4 lb Sea scallops; rinsed,; 1/2 ts Crumbled dried tarragon; 1 c Shelled fresh or frozen; ; tender, drained,; ; and patted dry; 1/4 c Dry vermouth or dry white; 2 tb White-wine vinegar; 1 ts Salt; 1 lb Skinless salmon fillet; cut; Chive butter sauce or; ; cubes

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INGREDIENTS

2 tb Heavy cream
; and cooled
1/4 c Minced shallot
1/2 Stick cold unsalted butter;
1 tb Lightly beaten egg white
; (1/4 cup)
2 ts Minced fresh chives
3/4 lb Sea scallops; rinsed,
1/2 ts Crumbled dried tarragon
1 c Shelled fresh or frozen
; tender, drained,
; and patted dry
1/4 c Dry vermouth or dry white
2 tb White-wine vinegar
1 ts Salt
FOR CHIVE BUTTER SAUCE
1 lb Skinless salmon fillet; cut
Chive butter sauce or
; cubes

Servings

INSTRUCTIONS

In a food processor puree the scallops and the peas until the mixture is almost smooth, add the egg white, the cream, the salt, and the tarragon, and puree the mixture until it is smooth. Transfer the mixture to a bowl, fold in the salmon, and transfer the mixture to a buttered 1-quart rectangular terrine, smoothing the top and rapping the terrine on a hard surface to expel any air bubbles. Cover the terrine with buttered wax paper and the lid or a double thickness of foil, put it in a baking pan, and add enough hot water to the pan to come halfway up the sides of the terrine. Bake the terrine in a preheated 375°F. oven for 45 minutes. Remove the terrine from the baking pan and remove the lid and the wax paper. Let the terrine stand for 10 minutes, carefully pour off the excess liquid, and invert the terrine onto a platter. The terrine may be made 1 day in advance and kept covered and chilled. Let the terrine return to room temperature before serving. Cut the terrine into 1/2-inch slices and serve it warm with the chive butter sauce or at room temperature with the tsatsiki. To make chive butter sauce: In a small heavy saucepan combine the shallot, the vermouth, and the vinegar, bring the liquid to a boil, and simmer it until the liquid is reduced to about 1 tablespoon. Reduce the heat to moderately low and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new piece before the previous one has melted completely. (The sauce must not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives and salt to taste.Makes about 1/2 cup. Serves 4. Gourmet July 1990

NOTES

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Salmon, Scallop, And Pea Terrine

2 tb Heavy cream
 ; and cooled
1/4 c Minced shallot
1/2 Stick cold unsalted butter;
1 tb Lightly beaten egg white
 ; (1/4 cup)
2 ts Minced fresh chives
3/4 lb Sea scallops; rinsed,
1/2 ts Crumbled dried tarragon
1 c Shelled fresh or frozen
 ; tender, drained,
 ; and patted dry
1/4 c Dry vermouth or dry white
2 tb White-wine vinegar
1 ts Salt
 FOR CHIVE BUTTER SAUCE
1 lb Skinless salmon fillet; cut
 Chive butter sauce or
 ; cubes

In a food processor puree the scallops and the peas until the mixture is  almost smooth, add the egg white, the cream, the salt, and the tarragon,  and puree the mixture until it is smooth. Transfer the mixture to a bowl,  fold in the salmon, and transfer the mixture to a buttered 1-quart  rectangular terrine, smoothing the top and rapping the terrine on a hard  surface to expel any air bubbles.    Cover the terrine with buttered wax paper and the lid or a double thickness  of foil, put it in a baking pan, and add enough hot water to the pan to  come halfway up the sides of the terrine. Bake the terrine in a preheated  375°F. oven for 45 minutes. Remove the terrine from the baking pan and  remove the lid and the wax paper. Let the terrine stand for 10 minutes,  carefully pour off the excess liquid, and invert the terrine onto a  platter. The terrine may be made 1 day in advance and kept covered and  chilled. Let the terrine return to room temperature before serving. Cut the  terrine into 1/2-inch slices and serve it warm with the chive butter sauce  or at room temperature with the tsatsiki.    To make chive butter sauce:    In a small heavy saucepan combine the shallot, the vermouth, and the  vinegar, bring the liquid to a boil, and simmer it until the liquid is  reduced to about 1 tablespoon. Reduce the heat to moderately low and whisk  in the butter, 1 piece at a time, lifting the pan from the heat  occasionally to cool the mixture and adding each new piece before the  previous one has melted completely. (The sauce must not get hot enough to  liquefy. It should be the consistency of hollandaise.) Stir in the chives  and salt to taste.Makes about 1/2 cup.    Serves 4.    Gourmet July 1990

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Nutrition

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Serving Size: 1 Serving (875g)
Recipe Makes: 1 servings

Calories: 110
Calories from Fat: 52 (47%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.3g
Cholesterol 20.4mg		6 %
Sodium 15.5mg		1 %
Potassium 287.1mg		8 %
Total Carbohydrate 14.4g		4 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 12.8g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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