📝 About This Recipe
This elegant terrine is a masterpiece of French garde manger technique, showcasing the delicate sweetness of sea scallops against a silken mousseline of wild salmon. Layers of vibrant blanched spinach and golden saffron-infused aspic create a stunning visual contrast that is as beautiful to look at as it is to eat. Perfect for a sophisticated summer luncheon or a luxurious appetizer, this dish celebrates the purity of fresh seafood and the refinement of classical cold preparations.
🥗 Ingredients
The Mousseline Base
- 1.5 lbs Skinless Salmon Fillet (cold, cubed, and pin-bones removed)
- 2 large Egg Whites (chilled)
- 1.5 cups Heavy Cream (well-chilled)
- 1.5 teaspoons Fine Sea Salt
- 1/2 teaspoon White Pepper (freshly ground)
- 2 tablespoons Fresh Dill (finely chopped)
The Inlays
- 12 pieces Large Sea Scallops (tough side muscles removed)
- 4 cups Fresh Baby Spinach (blanched, shocked, and squeezed very dry)
- 1 teaspoon Lemon Zest (finely grated)
The Saffron Aspic
- 2 cups Fish Stock (high quality or homemade)
- 2 packets Unflavored Gelatin (approx 14 grams total)
- 1 pinch Saffron Threads (toasted and crushed)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc)
👨🍳 Instructions
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1
Place your food processor bowl and blade in the freezer for 15 minutes before starting; keeping the equipment and ingredients ice-cold is essential for a stable emulsion.
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2
In the chilled food processor, pulse the cubed salmon with salt and white pepper until it forms a smooth paste. Do not overwork or the friction will heat the fat.
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3
Add the egg whites one at a time, pulsing until fully incorporated. With the motor running, slowly drizzle in the heavy cream in a steady stream until the mixture is light, airy, and pale pink.
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4
Transfer the salmon mousseline to a bowl, fold in the chopped dill and lemon zest, then cover and refrigerate for at least 30 minutes to firm up.
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5
Prepare the aspic by blooming the gelatin in the white wine for 5 minutes. Heat the fish stock with saffron until simmering, then whisk in the gelatin mixture until dissolved. Let cool to room temperature but do not let it set.
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6
Preheat your oven to 300°F (150°C). Line a 9x5 inch terrine mold or loaf pan with plastic wrap, leaving plenty of overhang on all sides.
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7
Spread one-third of the salmon mousseline into the bottom of the mold, smoothing it with an offset spatula. Tap the mold firmly on the counter to remove air bubbles.
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8
Lay half of the blanched spinach over the salmon, followed by a row of the whole sea scallops down the center. Cover with another third of the mousseline.
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9
Add the remaining spinach and the final layer of salmon mousseline. Smooth the top and fold the overhanging plastic wrap over the surface.
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10
Place the terrine in a large roasting pan and fill the pan with hot water halfway up the sides of the mold to create a bain-marie (water bath).
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11
Bake for 40-50 minutes, or until the internal temperature reaches 135°F (57°C). The terrine should feel slightly firm to the touch.
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12
Remove from the water bath and let cool. Place a weighted board or another loaf pan with cans on top of the terrine and refrigerate overnight to compress the layers.
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13
The next day, unmold the terrine. If using aspic, pour a thin layer of the room-temperature saffron liquid over the top and sides, refrigerating between coats until a glossy sheen is achieved.
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14
Slice carefully with a very sharp, thin knife dipped in hot water to ensure clean, beautiful cross-sections of the scallops.
💡 Chef's Tips
Ensure the salmon and cream are 'fridge-cold' to prevent the mousseline from breaking or curdling. Squeeze the blanched spinach extremely dry using a kitchen towel; any excess moisture will cause the layers to slide apart. For a professional finish, pass the salmon paste through a fine-mesh drum sieve (tamis) before adding the cream for an ultra-silky texture. If you don't have a terrine press, use a piece of cardboard wrapped in foil that fits inside the mold and weigh it down with heavy food cans. Always slice the terrine while it is very cold, but let the slices sit for 10 minutes before serving to allow the flavors to bloom.
🍽️ Serving Suggestions
Serve with a side of Sauce Gribiche or a light Crème Fraîche with chives. Pair with a crisp, high-acidity white wine like a Chablis or a dry Riesling. Accompany with toasted brioche points or thin slices of dark rye bread. A simple salad of microgreens dressed in a lemon-shallot vinaigrette adds a perfect acidic crunch. Garnish the plate with a few salmon roe pearls for an extra pop of salty ocean flavor.