Name: Simple Way to Make Quick Salmon and Shrimp Terrine
Prep time: 11 min
Cook time: 38 min
Yield: 2
Cuisine: American
Ingredients: 300 g salmon cooked 10 oz; 200 g shrimp prawn cooked 7 oz; 200 g Greek yogurt low fat 2 plain 7 oz; 100 g tomato flesh 3 oz; 2 tablespoons tomato pure; 1 tablespoon white wine vinegar; 2 teaspoons onion powder; 1 teaspoon garlic powder; 1 teaspoon aspartame; 1 teaspoon black pepper ground

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, salmon and shrimp terrine. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Salmon and Shrimp Terrine is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Salmon and Shrimp Terrine is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook salmon and shrimp terrine using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Salmon and Shrimp Terrine:

Prepare 300 g salmon cooked / 10 oz .
Prepare 200 g shrimp prawn cooked / / 7 oz .
Take 200 g Greek yogurt low fat (2%) plain / 7 oz .
Prepare 100 g tomato flesh / 3½ oz .
Get 2 tablespoons tomato purée
Take 1 tablespoon white wine vinegar
Get 2 teaspoons onion powder
Take 1 teaspoon garlic powder
Make ready 1 teaspoon aspartame
Make ready 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.

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