Cucumber Terrine
- 9 baby shrimp
- 1 tablespoon kosher salt
- 2 teaspoons celery seed
- 10 pink peppercorns
- 6 1/2 tablespoons fresh lime juice
- 2 pounds Kirby cucumbers, peeled, seeded and sliced lengthwise in paper-thin strips
- 2 large cucumbers
- 3 tablespoons chives, sliced thin
- 2 packets plus 1 teaspoon plain gelatin
- Boil the shrimp for 5 minutes, drain and immerse in cold water.
- Remove their shells, devein and slice them in half lengthwise.
- Put the salt, celery seed, pink peppercorns and 4 tablespoons of the lime juice in a bowl and add the Kirby cucumbers.
- Mix well and allow them to macerate for 2 hours.
- Strain.
- Juice the large cucumbers in a juice extractor, and scald 1/2 cup of the juice over high heat.
- Meanwhile, add the remaining 2 1/2 tablespoons lime juice and the chives to the cucumber juice that wasn't heated.
- Stir.
- Sprinkle the gelatin on top and allow to moisten.
- Add the heated juice and stir until dissolved, about 2 minutes.
- Spray the bottom and sides of a 9-by-3-by-3-inch terrine with nonstick vegetable coating.
- Make a line down the center of the terrine with the shrimp.
- Spread about a fifth of the sliced Kirbys on top of the shrimp.
- Cover this layer with some of the gelatin.
- Refrigerate until set, about 30 minutes.
- Spread another fifth of the cucumbers on top, cover with some more gelatin and refrigerate until set.
- Repeat with the remaining 3 layers.
- When set, unmold onto a serving plate and slice.
baby shrimp, kosher salt, celery, peppercorns, lime juice, cucumbers, cucumbers, chives, packets
Taken from cooking.nytimes.com/recipes/6890 (may not work)