Smoked Scallop Terrine with Hazelnut-Yuzu Pesto


CIMG0081Here’s another recipe I devised to take advantage of the wonderful flavor and fragrance of yuzu. The construction of this terrine is an idea that grew out of an earlier attempt to make lasagna with gyoza wrappers.


smoked scallops, 1/2 pound, coarsely chopped
butter, flour, milk to make a white sauce
smoked salmon, about 6 slices
scallions, chopped, about 1 cup
gyoza wrappers, 16

extra virgin olive oil, 1 cup
hazelnuts, 1 cup toasted and chopped (leave skins on)
fresh yuzu fruit, one (grate all the zest off, then cut the fruit in half and squeeze out any juice)
fresh ginger root, a 1~2 inch knob, grated with or without peeling
salt and pepper to taste

Put half of the olive oil and half of the hazelnuts into a blender and blend for 30 seconds. Add the remaining oil and nuts, the yuzu zest and juice, and the grated ginger to the blender and blend till smooth. Scrape out of blender and into a small bowl.



Make a medium white sauce using 2 Tablespoons butter, 2 Tablespoons flour, and 1 cup of milk. When the sauce is the right consistency, dump in the chopped smoked scallops and let simmer so that the smokey flavor goes into the sauce (a few minutes). Add more milk if the sauce gets too dry. Take off the heat and let sit.

Spread a little bit of olive oil on the bottom and sides of a loaf pan. Lay a piece of waxed paper or parchment across the bottom and sides so that the edge of the paper sticks up from the long sides of the loaf pan to make it easier to lift the terrine out when it’s done. Spread some white sauce over the bottom. Lay four gyoza wrappers, slightly overlapping with each other, across the bottom of the loaf pan. Spread a layer of the white sauce/scallops mixture over that. Lay another layer of overlapping gyoza wrappers over that. Lay the smoked salmon slices evenly over that and cover with the chopped scallions. Drizzle enough hazelnut-yuzu pesto over that layer to cover it. Spread another layer of gyoza wrappers. Another layer of white sauce/scallop mixture. A final layer of gyoza wrappers, and top that with hazelnut-yuzu pesto to cover.




Bake in a preheated 180 C (350 F) degree oven for 40 minutes, covering the loaf pan with tin foil during the last ten minutes if it looks like it might burn. Remove the loaf pan from the oven and let it come to room temp before lifting out the terrine and slicing it. Lay a slice on a plate and drizzle with shiso-yuzu dressing before serving.



The most satisfying result to come out of this experiment, to me personally, was the astonishing flavor of the hazelnut-yuzu pesto. I debated whether to add garlic to the pesto, and at the last minute decided to add ginger root instead. The ginger combined with the yuzu and other flavors so wonderfully, I could hardly believe it.


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