Fish and roe terrine is a make-ahead, easy and festive treat for Christmas or Hanukkah table!
* * *
We kicked off our festive season bright and early last weekend. Though the amount of guests kept dropping owing to the flu season ("nope, can't make it - still dying") and the Wine Expo ("yeah... we're just about to finish our 54th drinks over here so we should be there... soon...ish"), the amount of food did not reflect it. Oh, no. Instead we were left with Obelixian Gallian feast.
As the theme was stress-free holiday season, we decided on terrines which, despite of their impressive appearance, are easy to make and can be made in advance.
The star of the evening was this rustic country style pork terrine, but in addition to that we also feasted on a fish and roe version.
Fish and roe terrine:
600 g boneless, skinned white fish fillets
2 egg whites
2 dl cream
100 g roe (something with bigger texture, such as trout)
handful of finely chopped parsley
handful of finely chopped fresh dill
zest of 1/2 lemon, finely grated
1/2 tsp chilli flakes
1 tsp black pepper
1/2 tsp salt
Measure fish, egg whites and cream into a food processor and blizz until smooth.
Fold in rest of the ingredients and mix well.
Line a terrine (or bundt) tin with cling film and spoon the mixture into a prepared tin. Fold the edges over the terrine mixture and cover the dish wth a tightly wrapped tin foil.
Place the tin into an oven proof dish and pour enough boiling water to reach the halfway of the tin.
Bake at 175 (less in a fan assisted oven) for an hour.
Remove from the oven and leave to cool and then chill in the fridge until cold.
Remove the foil and open the cling film. Carefuly turn into the serving dish and remove rest of the cling film. Serve.
PS. Don't forget there are more stress-free, make-ahead treats on the blog all week this week!
ANYONE FOR SECONDS?