Salmon and Spinach Terrine

"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""
 
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Ready In:
16hrs 30mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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