| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Sea scallops; rinsed, drained, |
|
|
; and patted dry |
| 1 |
c |
Shelled fresh or frozen peas; cooked until |
|
|
; tender, drained, |
|
|
; and cooled |
| 1 |
tb |
Lightly beaten egg white |
| 2 |
tb |
Heavy cream |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Crumbled dried tarragon |
| 1 |
lb |
Skinless salmon fillet; cut into 1/2-inch |
|
|
; cubes |
|
|
Chive butter sauce or tsatsiki |
| 1/4 |
c |
Minced shallot |
| 1/4 |
c |
Dry vermouth or dry white wine |
| 2 |
tb |
White-wine vinegar |
| 1/2 |
|
Stick cold unsalted butter; cut into 4 pieces |
|
|
; (1/4 cup) |
| 2 |
ts |
Minced fresh chives |
INSTRUCTIONS
FOR CHIVE BUTTER SAUCE
In a food processor puree the scallops and the peas until the mixture is
almost smooth, add the egg white, the cream, the salt, and the tarragon,
and puree the mixture until it is smooth. Transfer the mixture to a bowl,
fold in the salmon, and transfer the mixture to a buttered 1-quart
rectangular terrine, smoothing the top and rapping the terrine on a hard
surface to expel any air bubbles.
Cover the terrine with buttered wax paper and the lid or a double thickness
of foil, put it in a baking pan, and add enough hot water to the pan to
come halfway up the sides of the terrine. Bake the terrine in a preheated
375°F. oven for 45 minutes. Remove the terrine from the baking pan and
remove the lid and the wax paper. Let the terrine stand for 10 minutes,
carefully pour off the excess liquid, and invert the terrine onto a
platter. The terrine may be made 1 day in advance and kept covered and
chilled. Let the terrine return to room temperature before serving. Cut the
terrine into 1/2-inch slices and serve it warm with the chive butter sauce
or at room temperature with the tsatsiki.
To make chive butter sauce:
In a small heavy saucepan combine the shallot, the vermouth, and the
vinegar, bring the liquid to a boil, and simmer it until the liquid is
reduced to about 1 tablespoon. Reduce the heat to moderately low and whisk
in the butter, 1 piece at a time, lifting the pan from the heat
occasionally to cool the mixture and adding each new piece before the
previous one has melted completely. (The sauce must not get hot enough to
liquefy. It should be the consistency of hollandaise.) Stir in the chives
and salt to taste.Makes about 1/2 cup.
Serves 4.
Gourmet July 1990
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