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Makes
Easy
Published 1988
The Japanese use seafood forcemeat to make a wide variety of dishes such as dumplings, terrines, and stuffings for vegetables. In this recipe, chunks of bright pink shrimp and verdant green asparagus give textural and color contrast to a smooth, snowy fish and seafood terrine. With the help of the food processor and microwave, this terrine is a snap to make.
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