JEAN DOHERTY

This recipe is pretty easy to do, and it’s cheap to prepare, as well. It can be served warm or cold, and it looks spectacular, especially when you announce that you are the chef! For 6 slices, you will need:

Ingredients:

• 1 ½ lbs of salmon filet, skin off

• (You can substitute crab meat or scallops, if you prefer)

• 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

• Leaves from 1 small bundle of parsley

• 3 ½ oz of sour cream

• Salt and pepper

Put the diced-up salmon, egg whites, salt, and cayenne pepper in a food processor, and reduce into a fine puree. Put the pureed mixture into a bowl, and fold in the sour cream, saving some sour cream for the sauce. Add the black olives, and refrigerate for one hour. Wrap the salmon mixture in the hearts of palm (like you were rolling a cigarette), and then set them aside in the fridge. Heat oven to 400 degrees. Pour half the salmon mixture into a greased terrine mold (or a cake tin will do, if it’s Teflon). Place the hearts of palm rolls lengthways in the center of the mold, and pour the rest of the mixture on top of them. Level down the mixture with a pallet knife. 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 into small pieces, and blend it with the sour cream and the shallot. Set aside in the fridge.

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: Serve the terrine warm, in which case you carve six nice slices, and serve them with a drizzle of parsley cream around them. Or you serve the terrine cold, in which case put it in the fridge for about three hours. As always, “You are the chef!”