Although we look at the end of the year as an exciting time to be with loved ones, it's often the most stressful. Haven't had a chance to plan a meal for this weekend's festivities? No problem.
The week of merriment, sibling banter and Bing Crosby tunes has arrived. Inspiration for a dish to contribute to the holiday feast has not. What do you do? First, do not stress. The only one who is going to put cooking performance pressure on you is yourself and that is only going to make the celebration less enjoyable. So take a deep breath and think easy and delicious.
Each year, my French family remains relatively traditional in their spread with only a few twists sprinkled on the table to keep the meal interesting. My sister-in-law is usually in charge of bringing some kind fish terrine for the starter but I’m not particularly fond of its gelatin layer. Perhaps after having sensed my lack of enthusiasm in previous years as she peeled back the aluminium foil to reveal her jiggling creation, she decided to rethink the dish altogether. She already gave me a sneak peek of what she has in store this year and was kind enough to share her recipe with me. Enthusiasm is restored!
Ingredients
2 salmon fillets
8 slices of smoked salmon
A small bowl of spinach (fresh or frozen & defrosted)
4 eggs
1 cup heavy cream
Salt/Pepper/Nutmeg
How To
Pre-heat the oven to about 356° (180°C).
Butter a loaf pan and line it with parchment paper
If using uncooked spinach, cook in salted, boiling water for about 7 minutes. Run under cool water and drain.
In a small bowl, mix together the eggs, cream, salt, pepper and nutmeg.
Cut the uncooked salmon filets into thin slices and line the bottom of the loaf pan.
Follow with a layer of smoked salmon and spoon the egg mixture on top as a third layer.
Repeat step until about halfway to the top of the loaf pan.
At the halfway point, add the spinach. Repeat layering step until all salmon and egg mixture has been included. (End with the egg mixture on top).
Bake for 35 minutes and store in the refrigerator overnight. Invert dish to remove the terrine from the pan.
Serve cold with a bottle of dry white wine.
Lindsey Tramuta is a home & culture columnist for BitchBuzz and the creator of Lost In Cheeseland where she writes about life in Paris. Follow her on twitter @LostNCheeseland.
Photo © Lindsey Tramuta for BitchBuzz.com