It got cozy up here, real fast. Do we have Indian Summers in Door County? I’ve yet to figure that out. This last week we’ve had muggy days and some serious cool days spliced in too and it’s made me want to dive into some old recipes and spend more time in my second favorite place on earth. (Next to my garden, that place would be my kitchen.) I busted out my old easy fish terrine recipe. It gives me another chance to investigate the world of local food up here. We live in the land of white fish… so…. when in Rome go fishing. I love it because it’s easy, it makes me feel fancy and my children devour it. That’s no surprise though. They would commit crimes to eat smoked salmon so when they saw Momma was making a Fish Terrine I had to keep swooshing them out of the kitchen and away from the fridge until it was ready and even then the two year old pitched such a fit while I was photographing. Laying on the FLOOR thrashing about over FISH TERRINE! It was an embarrassment to my boss momma skills. Bad enough having to photograph after sunset.
What is a Fish Terrine?
I thought you’d never ask. Well, it’s almost like a pâté but not quite. And they’re often made with veggies (Oh, I swoon over a good beet, carrot and turnip terrine) and they’re equally as often made with fish. AND they’re a great way to use leftovers. Left over fish scraps. Left over egg whites. That last little bit of fresh spinach that you don’t want to go to waste. They get their name from the dish in which they are prepared, naturally called “a terrine” and you can grab one in my store here. If you’re dying to make this right now and don’t want to wait for your new terrine to arrive… don’t panic. Simply use a loaf pan. I won’t tell the French.
What is the texture of a Fish Terrine?
Oh you’re indulging me now aren’t you? I suppose I just can’t say “fabulous” now can I? They are light and airy. Almost mousse like. aérien the French might say. If you’re looking for a lighter supper or luncheon they are perfect. I served a big crusty loaf and and I cold Sav Blanc because kids need carbs and mom needs wine. Life is so simple when you break it down like that, you know?
OK… let’s get down to brass tacks. Our should I say chopped white fish.
- 1½ pounds of skinned, de-boned white fish
- 15 ounces smoked salmon
- 2 egg whites, chilled
- ½ teaspoon salt (less if desired)
- ¼ teaspoon white pepper
- Freshly grated nutmeg
- 1¼ cup heavy cream
- 2 cups fresh spinach, packed
- Cut white fish into one inch cubes
- Put on a plate, cover with plastic wrap and place in freezer
- Lightly grease terrine or loaf pan (5-6 cup size)
- Line pan with smoked salmon
- Drape over edges, you will fold it over later
- Preheat oven to 350 F/177 C
- Remove fish from freezer and whiz in food processor until smooth, make take a couple minutes
- Add egg whites one at a time
- Add spices
- Add cream with machine running, scraping down sides if needed
- Don't over mix
- Remove fish mixture from food processor to a large bowl
- Take ⅓ of the mixture back to the food processor and add spinach
- Whiz until blended
- Take ½ of remaining white fish mixture and spread it over the bottom of the pan over the smoked salmon
- Spread all of the spinach mixture on top
- Spread remaining white fish mixture over that
- Fold edges of smoked salmon over, edges probably won't meet, no worries
- Bake for one hour, checking at 50 minutes
- Skewer in center should come out clean
- Don't over back, salmon will become tough
- Serve with freshly squeezed lemon or lemon mayo
Wondering how I got my kids to love foods like Fish Terrine? Check out this old series here.
I hope you enjoy. Now, I’m going to go put the finishing touches on the school room cause Indian Summer or not, real life begins around here in just a couple of days.