Seafood Terrine Recipe
Ingredients
| Scallops | 1 Pound, frozen | |
| Shrimps | 1 Pound, frozen | |
| Egg whites | 2 | |
| Salt | 1 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Whipping cream | 1 1/2 Cup (16 tbs) | |
| Frozen chopped spinach package | 1 | |
| Dill | 1/4 Cup (16 tbs), chopped |
Directions
Dry seafood with paper towels.
Place in blender or processor and blend until smooth.
Add egg whites and seasonings.
With machine running, slowly add cream, just until mixed.
Remove all but 1/2 cup from container.
Drain and squeeze thawed spinach until dry.
Add spinach and dill to mixture in container.
Puree.
Spoon 1/2 plain seafood mixture into 8 x 4 inch buttered loaf pan.
Add spinach puree then spread remaining seafood mixture on top (3 layers in all).
Cover with buttered wax paper.
Place in a pan of boiling water and bake for 30-35 minutes until firm.
Cool, remove from pan and chill.
Slice to serve.
Place in blender or processor and blend until smooth.
Add egg whites and seasonings.
With machine running, slowly add cream, just until mixed.
Remove all but 1/2 cup from container.
Drain and squeeze thawed spinach until dry.
Add spinach and dill to mixture in container.
Puree.
Spoon 1/2 plain seafood mixture into 8 x 4 inch buttered loaf pan.
Add spinach puree then spread remaining seafood mixture on top (3 layers in all).
Cover with buttered wax paper.
Place in a pan of boiling water and bake for 30-35 minutes until firm.
Cool, remove from pan and chill.
Slice to serve.
Chef
