Sunday, December 20, 2009

Shrimp and Salmon Terrine

It's that time of year when there are cocktail parties that are a little festive. They call for more than your run of the mill appetizers. A terrine is not a dish most people make too often, but it adds a touch of class to an evening gathering. I've been wanting to make this particular terrine almost since I bought Charcuterie. Although I bought the book primarily for its recipes and instructions on making sausages and cured meats, this recipe quickly captured my interest. But I kept putting off making it because I was afraid it just wouldn't turn out. Actually, the recipe was quite easy. And the end result is appealing to both the eye and tongue.

If you like sausage, cured meats and such, I heartily recommend Rhulman and Polycn's Charcuterie. If you just want the recipe for this terrine, click here. Although they don't credit the book, the recipe is verbatim from Charcuterie.

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  1. It IS very classy! Wow, and it looks challenging to make. You did such a fantastic job ... it looks very professional. Kudos!

  2. Thanks. It looks much more difficult than it really is.

  3. Hi, does it have already been cleaned shrimp weight? Thank you!

  4. I believe the weight is for shrimp still with their shells. It has been so long since I made it that I can't be sure, but I know I always buy shrimp in their shells.


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