Pink Seafood Mousse Loaf

1. 1

   Preheat oven to 350; butter a 9x5 inch loaf pan.

2. 2

   Coarse chop 1/2 lb of the shrimp and reserve.

3. 3

   In a food processor, add the salmon and remaining 1/2 lb shrimp; process to finely chop.

4. 4

   Add in the eggs, bread crumbs, tomato paste, lemon juice, paprika, salt, and pepper; briefly process to blend.

5. 5

   With the motor running, pour the cream through the feed tube and process just until blended and thick, about 10 seconds.

6. 6

   Add in scallions and chopped shrimp; pulse the machine 4 or 5 times just until evenly distributed.

7. 7

   Scrape mixture into the prepared pan; set pan in a larger pan half-filled with hot water.

8. 8

   Bake until the mousse is firm to the touch and an instant read thermometer inserted in the center reads 155, 1 to 1 1/2 hours.

9. 9

   Let loaf stand in the pan for at least 20 minutes before slicing to serve.

* Per serving · 4 servings · Values may vary.

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