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.
© 1988 Elizabeth Andoh. All rights reserved.