Trout And Scallop Terrine

  1. Preheat oven to 325u0b0F. Line a 12x4 inch loaf pan with foil. In a food processor, process salmon until finely minced. Add eggs, breadcrumbs, 3/4 cup creme fraiche, lemon zest and lemon juice and process for 2-3 seconds. Season then transfer 1/2 to prepared pan. Arrange scallops along middle then cover with remaining salmon mixture and smooth top.
  2. Cover pan with greased foil and place in a large deep roasting pan. Add enough boiling water to come halfway up the sides of the loaf pan. Bake for 45-55 mins, until just set. Remove loaf pan from water and let cool. Chill for about 4 hours.
  3. Meanwhile, to make cheese dip, mix remaining creme fraiche with farmer's cheese and chives. Season to taste.
  4. Turn terrine out onto a serving plate. Sprinkle with remaining chives. Serve with mixed greens, lemon wedges and cheese dip.

salmon, eggs, breadcrumbs, crueme, lemon, s cheese, fresh chives, mixed greens

Taken from www.yummly.com/recipe/Trout-and-Scallop-Terrine-1407738 (may not work)

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