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. ---------------------------------------------------------------------------
Nutrition
Ingredients
