Preheat oven to 250-275 F.
Directions for: Salmon & Scallop Terrine
Ingredients
Scallop Mousse1 lb(s) scallops
1 cup heavy cream
2 whole eggs (2-3)
Salmon Mousse2 lb(s) salmon fillet, deboned and skin removed
10 whole eggs
cup unsalted butter, softened
1 cup heavy cream
Directions
Scallop Mousse1. Place scallops on a piece of paper towel to absorb excess moisture.
2. In a food processor add scallops and eggs and process until smooth (about 1 minute).
3. Pour mixture out into a stainless steel bowl placed on a larger bowl with ice.
4. Slowly add in cream while folding into scallop puree.
5. Season with salt and freshly ground white pepper.
6. Pass through a fine mesh strainer or a tami into a clean bowl. Refrigerate until ready to use
Salmon Mousse1. Cut salmon into small pieces.
2. Place in a food processor with eggs and process until smooth.
3. Add butter and process until incorporated.
4. Place mixture into a bowl over ice and fold in heavy cream.
5. Pass mixture through a fine mesh sieve or a tami. Refrigerate until ready to use.
6. Terrine: Butter inside of a large terrine mold.
7. Pour in salmon mousse into mold until - full.
8. Fill remaining terrine with scallop mousse.
9. Place a piece of buttered foil on top of terrine (butter side down).
10. Place terrine mold into a water bath and bake in oven for 35- 45 minutes or until terrine is firm to touch.
11. Remove from oven and water bath and allow to cool for 10 minutes.
12. Invert terrine onto a plate or platter and allow to cool completely.
13. Place in refrigerator for at least 4 hours.
14. To Rewarm: Cut terrine into 1 inch slices.
15. Place on a baking tray lined with a piece of buttered parchment paper. Place another piece of buttered parchment on top and place in a low oven until heated through.
16. To Serve: Spoon butter sauce onto the bottom of a plate and place a piece of warmed terrine on top. Serve immediately.
See more: Fish, Eggs/Dairy, Dinner, Bake, Main, French