HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Salmon and Spinach Terrine

Serves 8 as a first course
or a luncheon dish

 

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.

 

4 cups packed fresh spinach leaves
1 pound cod, skinned and boned
1 cup dried bread crumbs
3 eggs
1-1/4 cups light cream or half-and-half
One 12-ounce fresh salmon fillet, boned and skinned
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper to taste
Mixed salad greens for serving
Cherry tomatoes for garnish

 

Preheat the oven to 350 degrees 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. 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.

 

The Irish Heritage Cookbook
By Margaret M. Johnson
Chronicle Books
Publication date: March 1999
Paperback, $18.95
288 pages
ISBN: 0-8118-1992-2
Recipe Reprinted by permission.

 

The Irish Heritage Cookbook

Recipes

 


Cookbook Profile Archive

 

This page created March 1999


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.