Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, salmon and shrimp terrine. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Salmon and Shrimp Terrine is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Salmon and Shrimp Terrine is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook salmon and shrimp terrine using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Salmon and Shrimp Terrine:
- Make ready 300 g salmon cooked / 10 oz .
- Take 200 g shrimp prawn cooked / / 7 oz .
- Prepare 200 g Greek yogurt low fat (2%) plain / 7 oz .
- Take 100 g tomato flesh / 3½ oz .
- Make ready 2 tablespoons tomato purée
- Get 1 tablespoon white wine vinegar
- Get 2 teaspoons onion powder
- Prepare 1 teaspoon garlic powder
- Make ready 1 teaspoon aspartame
- Prepare 1 teaspoon black pepper ground
Instructions to make Salmon and Shrimp Terrine:
- To Skin The Tomatoes: Place in boiling water for 1 minute. Remove the tomatoes and the skin should peel off easily. Cut the tomato in half and de-seed keeping only the flesh. Continue until enough flesh has been harvested to make up the weight required.
- Put all the ingredients into a food processor and blitz until smooth. Divide the mixture between four ramekin dishes (about 10 x 6cm).
- Refrigerate overnight or, if needed sooner, put in the freezer for half an hour then refrigerate until served.
So that is going to wrap this up for this special food salmon and shrimp terrine recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
