- Nonstick vegetable oil spray
- 1 tablespoon butter
- 3 tablespoons finely chopped shallots
- 1/2 cup dry vermouth
- 18 ounces skinless boneless salmon fillets, cut into 2-inch pieces
- 4 ounces bay scallops
- 1/2 cup fresh breadcrumbs made from French bread
- 1 large egg
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon hot pepper sauce
- 1 1/2 cups chilled whipping cream
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
- Cucumber-Dill Sauce
- Fresh dill sprigs
- Preheat oven to 325°F. Spray nonstick spray inside 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Melt butter in small saucepan over medium-low heat. Add shallots; sauté until tender, about 2 minutes. Add vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes. Cool.
- Finely chop salmon and scallops in processor. Add shallot mixture, breadcrumbs, egg, salt, pepper and pepper sauce. With machine running, gradually add cream and process just until puréed.
- In medium bowl, mix spinach with 1 cup salmon purée. Spread half of remaining purée in pan. Spread spinach mixture over purée in pan. Spread remaining salmon purée over spinach mixture. Cover with buttered waxed paper.
- Place loaf pan in roasting pan. Add enough hot water to roasting pan to come 1/2 inch up sides of loaf pan. Bake terrine until thermometer inserted into center registers 140°F, about 55 minutes. Transfer loaf pan to rack and cool. Remove waxed paper. Cover and chill until cold, at least 4 hours and up to 1 day.
- Invert terrine onto platter. Cut crosswise into 12 slices. Transfer 1 slice to each plate. Spoon Cucumber-Dill Sauce alongside. Garnish with dill sprigs.