One of the nicest ways to begin a meal is with a chilled terrine of fish. This salmon-cod combination, flavored and colored with fresh spinach leaves, is a favorite at Eniscree Lodge, a charming country retreat perched on a County Wicklow hillside in Eniskerry. Served with brown soda bread, the terrine is perfect for a luncheon dish or as a first course for dinner. From "The Irish Heritage Cookbook"
Provided by Chef Kate
Categories Lunch/Snacks
Time 16h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Blanch the spinach in boiling salted water until the leaves are limp, 1 to 2 minutes. Drain and plunge into cold water; drain again and squeeze spinach dry.
- Transfer the spinach to a blender or food processor and add the cod, bread crumbs, eggs, and cream or half-and half and process until smooth.
- Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with aluminum foil and brush lightly with cooking oil.
- Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices.
- Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper.
- Spoon the remaining spinach mixture over the top.
- Cover with another piece of greased foil, place the loaf pan in a baking dish, and add hot water to come two thirds up the sides of the loaf pan.
- Bake for 1-1/4 hours.
- Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours.
- Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours.
- To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate.
- Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.
Nutrition Facts : Calories 253.5, Fat 11.8, SaturatedFat 5.6, Cholesterol 150.3, Sodium 210.7, Carbohydrate 11.8, Fiber 1, Sugar 1.1, Protein 24.1
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