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