Fish and roe terrine - easy and festive treat for Christmas table (gluten-free)

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.

Serves 8-10

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?

      

SHARING IS CARING!

Rustic country style pork terrine - as impressive as it is easy (gluten-free)

Don't let the looks fool you - this rustic country style pork terrine is as easy as it is impressive. Made ahead it is a perfect treat for stress-free Christmas!

* * * 

This year Christmas came early. I've been working on a photo shoot for a client, creating recipes for a stress-free Christmas. Stress-free? Christmas? Is that even possible? Yes, it is and for the next week I'll be sharing my tips for it. You just wait and see!

Stress-free is something I've been in a dire need of, too. The book project has taken most of my time and outside it I've been a knackered human wreck. Trust me, I could have used a lot more vicious words, such as ones rhyming with the word itch - my state certainly would have warranted that.

Luckily my friends have seen me through this, too. And actually, gathering them over for trying out the recipes has made me rediscover the joy of cooking all over again. 

Having people I love around my kitchen table has reminded me why I do what I do. Cooking is not just sharing food - it's sharing love. 

And what better way to thank my friends for all their support and patience than to have them over for dinner? 

This time I wanted to focus on enjoying the evening (and yes, a glass or twenty of wine), so everything on the menu was either quick and easy or something that could be made in advance.

Not so surprisingly our Christmas season kicked off in rather Mediterranean spirits. The star of the evening was this rustic pork terrine. It's guaranteed to impress just about anybody, but while you're basking in the glory of their praises, you can also take smug pleasure in being the only one who knows just how easy it actually is. I told you - perfect for stress-free Christmas!

I have a feeling this will become a staple at our picnics next summer, too...

Psst- this also makes for a welcome foodie gift!

Check out the rest of the recipes, too:

Fish and roe terrine
Shrimp with Limoncello mayonnaise and tomato and basil mayonnaise
Lemon and rosemary shortbread biscuits

Serves 8-10 people

Rustic country style pork terrine:

400 g pork neck (or shoulder) 

250 g chicken livers

200 g pork belly (without the rind)

1 egg

3/4 dl port wine/ cognac/ brandy

75 g pistachios

75 g dried cranberries

1 1/2 tbsp fresh thyme, finely chopped 

1 1/2 tsp salt

1 tsp freshly ground black pepper

1/4 tsp ground allspice

1/4 tsp ground cloves

Also: 2  pckgs (á 180 g) bacon rashers

Pat the chicken livers dry. Cut the pork neck and belly into cubes, discarding any tough fatty pieces. Measure half of the pork into a food processor with all of the livers and the egg. Whizz until smooth. Transfer into another bowl.

Add rest of the meat into the processor and pulse until roughly chopped. Combine with the liver mixture along with rest of the ingredients. Mix well, cover and leave to marinate in the fridge for 4 hours (or overnight).

Separate the bacon rashers from each other and, holding onto one end, stretch them.

Line the mold (1 litre) with rashers slighty overlapping each other. Cut two of the rashers into half and use those pieces for the end. 

Spoon the terrine mixture into the tin lined with bacon. Fold the rashers over the mixture and cover with a piece of parchment. Wrap the mold with tin foil.

Heat the oven to 170º (in a fan assisted oven 150 will do). Place the mold into an oven proof dish and pour enough boiling water to reach halfway of the mold. 

Cook for 75 minutes, until the terrine starts to come away from the edges of the mold and a skewer inserted into it comes out clean and piping hot. Remove the mold from the water bath and place a weight (such as a couple of tins) on top of it. 

Leave to cool and then transfer into fridge. Leave to set until next day.

Remove the weights, unwrap the foil and carefullyturn it into a serving platter. Serve with cornichons, pearl onions and/or cranberry or blackcurrant jelly.

___________________________

ANYONE FOR SECONDS?

     

SHARING IS CARING!