jean’s kitchen

This recipe is pretty easy to do and is inexpensive as well. It can be served warm or cold. It looks spectacular, especially when you announce you are the chef! This recipe will accommodate six people.

Ingredients:

• 1.5 lbs of salmon filet, skin off
• 3 egg whites
• A handful of pitted black olives, coarsely chopped
• 3 hearts of palms
• 1 lb Tub of sour cream
• 2 slices of smoked salmon
• 1 pinch cayenne pepper

For the cream of parsley:

• 1 finely chopped shallot
• The leaves of a small bundle of parsley
• 3.5 oz of sour cream
• Salt and pepper

Directions:

1. Place your diced up salmon, the egg whites, salt and cayenne pepper in a food processor and reduce these ingredients into a fine puree. Put the minced salmon into a bowl and fold in the sour cream (save some for the sauce). Then, add the black olives. Refrigerate for one hour. Wrap up the hearts of palm with the smoked salmon ( just like you were rolling a cigarette). Set them aside in the refrigerator. Heat your oven to 400 degrees.
2. Pour half the salmon mixture into a greased terrine mold (a cake tin will do if it’s Teflon). Then place the heart of palm rolls lengthways, in the center of the mold and pour the rest of the mixture on the top of them. Level down the mixture with a pallet knife. Remember, you are the chef, so you can replace the hearts of palms with crab meat or scallops, for example.
3. Place your terrine (covered with some tin foil) in a ‘bain-marie’ and into the hot oven for 45 minutes. Meanwhile, “blanch” the parsley. Chop it small and blend it with the sour cream and the shallot. Set aside in the refrigerator.
4. When your terrine is cooked, take it out of the oven and let it stand for 10 minutes before taking it out of its mold.

• Then you will have two options:

You serve your terrine warm, so carve six nice slices and simply serve them with a drizzle of parsley cream around them.

Or you serve the terrine cold. Put it the refrigerator for three hours. Carve six slices and serve with a small drizzle of parsley cream around them.

By JEAN DOHERTY/LE PATIO