Fish Terrine

Strips of fresh salmon are sandwiched be¬tween layers of ground fish and shrimp for a stylish beginning to a special meal.

INGREDIENTS

• 1/2 pound medium-size (30 to 40 per lb.) raw shrimp, shelled and deveined
• 1/2 pound non-oily, boneless, white-fleshed fish (such as sole, Greenland turbot, or halibut) cut into pieces
• 1 egg
• 1/3 cup whipping cream
• 1/2 pound salmon fillet, skinned and boned
• About 1 1/2 cups Hollandaise Sauce
• Butter lettuce leaves

METHOD

Insert metal blade. Place shrimp and white fish in work bowl; process continuously until coarsely ground. With motor running, pour egg and cream through feed tube and continue process¬ing until smooth. Spread half the fish puree in a greased 1 1/2-quart terrine or straight-sided loaf pan. Cut salmon fillet lengthwise into 1 -inch-wide strips; arrange evenly down center of terrine. Top with remaining fish puree. Cover pan with foil and place in a larger pan; pour in boiling water to about half the depth of terrine.

Bake in a 350° oven until center feels firm when lightly touched (40 to 50 minutes). Lift terrine from water bath, uncover, and let cool. When cool, cover and refrigerate for at least 6 hours or until next day.

Just before serving, prepare sauce. Arrange lettuce leaves on individual plates. Cut terrine into thick slices, lift out, and place on lettuce. Spoon 2 to 3 tablespoons sauce beside each portion. Makes 8 to 10 servings.