Serves 10

2 ounces butter
2 ounces shallots, chopped
8 ounces shrimp, cleaned
1 cup dry white wine
1 tablespoon tomato paste
10 ounces boned and skinned salmon fillet
2 ounces butter, soft
1 cup heavy cream
2 eggs
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon parsley, chopped
1 tablespoon dill, chopped
1 recipe white butter sauce

PREPARATION
Preheat oven to 300 degrees.
Melt butter in a saute pan. Add shallots and cook over low heat for 5 minutes. Add peeled and deveined shrimp. Pour in the wine. Bring to a boil, and stir in the tomato paste.
Cube the boneless and skinless salmon. Puree in a food processor, adding the butter, cream, eggs, salt and pepper, and herbs. Transfer to a bowl.
Fold in the shrimp mixture.
Spoon mixture in a greased terrine, smoothing the top with a spatula. Cover terrine and bake in a water bath for 45 minutes to an hour.
Remove terrine from water bath. Slice and serve with white butter sauce.