Seafood Roulade with Smoked Scallops Terrine
🛒Ingredients (Grocery List)
8 ounces Scallops
6 tbsp Heavy Cream
Pinch Saffron
10 ounces Rock Shrimp, peeled and deveined
1 large Egg White
2 tsp ground White Pepper
1/2 tsp grated Nutmeg
8 ounces skinless Salmon, cut into 1/2-inch
1 tbsp chopped fresh flat-leaf Parsley
1 tbsp chopped fresh Chervil
Salt and Pepper
🍴Serves: 10-12
⏰Prep Time: 20 min
⏱️Cook Time: 45 min
🥣Instructions
1. If you are smoking the Scallops, place them on a rack in a cold smoker or not, cut the scallops into 1/2-inch dice. Refrigerate until ready to use.
2. Heat the Cream and Saffron in a small saucepan to 160 degrees - too hot to hold your hand to but before it reaches a simmer. Remove the pan from the heat to infuse as it cools, then refrigerate to chill thoroughly.
3. Combine the Rock Shrimp, Egg white, Salt, Pepper, and Nutmeg in a food processor and puree until smooth. With the machine running, slowly pour in the chilled Saffron Cream and process until incorporated.
4. Adjust the seasoning if necessary, remembering that cooked food served cold requires extra attention.
5. Fold in the Salmon, Scallops, and Herbs. Mix until all the ingredients are uniformly incorporated.
6. Lay out a piece of plastic wrap 24 by 18 inches.
7. With a rubber spatula, spread the fish mixture down the middle of the plastic wrap into a log that is about 12 by 4 inches. Use the plastic to roll it into a tight cylinder and twist both ends of the plastic to tighten it as much as possible, then tie off each end with a knot. Repeat with a second layer of plastic wrap to reinforce the shape. Tie the ends off in a knot or with string.
8. Bring a large pot of Water 160 degrees, then poach the roulade to an internal temperature of 135 degrees, 30 to 45 minutes. Transfer to an ice bath until completely chilled, Unwrap, slice, and serve.
