Stephencooks

Terrine:
1 medium onion, chopped
4 scallions, chopped
Olive oil
2 cloves garlic, minced
1/2 cup white wine
1/2 pound smoked shrimp
1/2 pound smoked squid or scallops
2 T tomato paste
1 cup whipped cream
2 T milk
Salt, hot sauce, to taste
1 whole egg
1 egg, separated
1/8 cup panko

Sauce:
1/8 cup mayonnaise
1 T ketchup
1 T Dijon mustard
Pinch cayenne powder
1 tsp dried dill

Garnish:
Capers
Fresh Dill

Preheat oven to 350°F.

Sauté onion and scallion in a scant amount of olive on medium heat for several minutes until translucent. Add garlic and sauté for another minute. Pour in wine and simmer to reduce liquid to a syrup, stirring occasionally. Purée onion mixture and set aside.

Chop shellfish into fine dice. (For a smoother textured terrine, pulse a couple of times in the processor. Do not overprocess!) Mix tomato paste, cream, milk, panko, onions and shellfish. Correct seasoning (smoked shellfish rarely needs salt, since it is usually brined before smoking). Stir in the whole egg and the separated yolk.

In a separate bowl, beat egg white until stiff peaks form, and fold into fish mixture, adding half of the whites at a time.

Grease a baking pan or mold and pour in the shellfish mixture. Bake in a hot water bath about 30 minutes. Allow to rest 10 minutes, then unmold onto a plate. Refrigerate. Serve cold.

Sauce:
Whisk mayonnaise, adding ketchup and mustard until all ingredients are blended.

Serve in slices, with a dollop of sauce over each, and garnishes. I normally serve terrines with Julia's croûtes:  3/4" slices French bread, toasted 30 min in a 325º oven on a baking sheet, turned and basted with olive oil after 15 minutes and rubbed with a cut garlic clove when done.