Scallop and Fish Terrine is a two layer fish loaf that uses scallop as a binding ingredient. I really enjoy making terrine with different types of meats, and so the idea of putting together a Seafood terrine was really appealing to me. Although the terrine will cook fairly quickly, once cooking is complete it should be allowed to sit in the refrigerator for a couple of days in its own juices which will be reabsorbed into the terrine and make it moister and more savory.
Terrine can be a bit rich, and I recommend enjoying this dish as an appetizer as opposed to trying to make a full meal of it. Terrines can be served hot, warm, at room temperature or chilled, but it does contain fresh seafood so I recommend serving it chilled and then refrigerating leftovers rather then letting them sit for an extended period.
Terrines are put into a mould and the mould is then immersed in a hot water bath and baked until complete. This cooking method effectively steams the terrine and gives it a unique taste and texture.
Scallop and Fish Terrine goes great with tartar sauce, lemon, soy sauce, or hot sauce. It can be eaten on its own or served over crackers or toast points.
If you like it a bit spicier I recommend adding in an additional teaspoon of ground white pepper or mix a tablespoon of hot sauce into the salmon mix before baking.
As with most of my dishes, feel free to adjust the herbs and spices to taste and let me know what you think!