Saffron-infused cream is blended with smoked trout, lemon juice, and egg whites into a delicate base, joined by shrimp, scallops, and fresh herbs in a plastic-lined terrine mold and gently baked at 300°F.
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Heat oven to 300°F. Line terrine mold with plastic. Prepare an ice bath.
In 2 1/2 quart saucepan, heat cream to 160°F and add pinch of saffron. Transfer pot to ice bath and cool cream to room temperature.
Combine trout, lemon juice, salt, pepper, egg whites, and cream in food processor.
Puree until smooth and fully combined. Transfer puree to bowl. Fold in shrimp, scallops, parsley, and basil. Transfer mixture to terrine mold. Fold ends of plastic wrap or parchment over top of terrine.
terrine in 170°F water bath for about 35 minutes .
Remove terrine from water bath and cool before refrigerating at least 3-4 hours .
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