|Medium raw shrimp||1⁄2 Pound, shelled and deveined (30 To 40 Per Pound)|
|Boneless white fleshed fish||1⁄2 Pound, cut into pieces (Non-Oily, Such As Sole, Greenland Turbot, Or Halibut)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Salmon fillet||1⁄2 Pound, skinned and boned|
|Hollandaise sauce||1 1⁄2 Cup (24 tbs)|
|Butter lettuce leaves||4|
Insert metal blade.
Place shrimp and white fish in work bowl; process continuously until coarsely ground.
With motor running, pour egg and cream through feed tube and continue processing until smooth.
Spread half the fish puree in a greased 1 1/2-quart terrine or straight-sided loaf pan.
Cut salmon fillet lengthwise into 1 -inch-wide strips; arrange evenly down center of terrine.
Top with remaining fish puree.
Cover pan with foil and place in a larger pan; pour in boiling water to about half the depth of terrine.
Bake in a 350° oven until center feels firm when lightly touched (40 to 50 minutes).
Lift terrine from water bath, uncover, and let cool.
When cool, cover and refrigerate for at least 6 hours or until next day.
Just before serving, prepare sauce.
Arrange lettuce leaves on individual plates.
Cut terrine into thick slices, lift out, and place on lettuce.
Spoon 2 to 3 tablespoons sauce beside each portion.