Salmon and Spinach Terrine with Cucumber-Dill Sauce Recipe

Name: Salmon and Spinach Terrine with Cucumber-Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 tablespoon butter; 3 tablespoons finely chopped shallots; 1/2 cup dry vermouth; 18 ounces skinless boneless salmon fillets, cut into 2-inch pieces; 4 ounces bay scallops; 1/2 cup fresh breadcrumbs made from French bread; 1 large egg; 1 1/4 teaspoons salt; 1/4 teaspoon ground white pepper; 1/8 teaspoon hot pepper sauce; 1 1/2 cups chilled whipping cream; 1 10-ounce package frozen chopped spinach, thawed, squeezed dry; Cucumber-Dill Sauce; Fresh dill sprigs

Servings: persons

Nonstick vegetable oil spray
1 tablespoon butter
3 tablespoons finely chopped shallots
1/2 cup dry vermouth
18 ounces skinless boneless salmon fillets, cut into 2-inch pieces
4 ounces bay scallops
1/2 cup fresh breadcrumbs made from French bread
1 large egg
1 1/4 teaspoons salt
1/4 teaspoon ground white pepper
1/8 teaspoon hot pepper sauce
1 1/2 cups chilled whipping cream
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
Cucumber-Dill Sauce
Fresh dill sprigs

1
Preheat oven to 325F.
2
Spray nonstick spray inside 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
3
Melt butter in small saucepan over medium-low heat.
4
Add shallots; saute until tender, about 2 minutes.
5
Add vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes.
6
Cool.
7
Finely chop salmon and scallops in processor.
8
Add shallot mixture, breadcrumbs, egg, salt, pepper and pepper sauce.
9
With machine running, gradually add cream and process just until pureed.
10
In medium bowl, mix spinach with 1 cup salmon puree.
11
Spread half of remaining puree in pan.
12
Spread spinach mixture over puree in pan.
13
Spread remaining salmon puree over spinach mixture.
14
Cover with buttered waxed paper.
15
Place loaf pan in roasting pan.
16
Add enough hot water to roasting pan to come 1/2 inch up sides of loaf pan.
17
Bake terrine until thermometer inserted into center registers 140F, about 55 minutes.
18
Transfer loaf pan to rack and cool.
19
Remove waxed paper.
20
Cover and chill until cold, at least 4 hours and up to 1 day.
21
Invert terrine onto platter.
22
Cut crosswise into 12 slices.
23
Transfer 1 slice to each plate.
24
Spoon Cucumber-Dill Sauce alongside.
25
Garnish with dill sprigs.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 tablespoon butter, 3 tablespoons finely chopped shallots, 1/2 cup dry vermouth, and more.

Yes, Salmon and Spinach Terrine with Cucumber-Dill Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon and Spinach Terrine with Cucumber-Dill Sauce

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