Tuesday, 6th January 2015

Originally I wanted to post this between Christmas and New Years Eve. But the blog didn’t want to. First there was an error and after installing wordpress new nothing worked anymore. As I’m anything than an expert in stuff like this it took a few days to get things to normal. Now the blog works again, although I’m having some troubles with some mixed up English and German versions (mostly because the plugin I use for this is no longer supported). But basically the blog works again and I can show you my latest recipes!

Today I’m starting with this delicious trout terrine in savoy cabbage, which I made for Christmas. Since a few years back I’m making fish terrine for Christmas and I don’t want to break with this tradition anymore, since fish terrines are so delicious! And indeed they are not very elaborate and you can prepare them one day ahead!

Forellenterrine im Wirsingmantel

This terrine is also quite light, because it is almost only fish and crème fraîche. The stuffing (or farce) is mostly smoked trout and in the centre also salmon fillet. Both can be obtained easily and everywhere. The terrine is wrapped with savoy cabbage leaves, which is very handy since it’s very easy to remove from the pan afterwards. I already spend some time removing terrines from the pan with a knife in the past. No fun!

I cooked the terrine in a combi-steamer, by the way, instead of using a water bath, which worked out great! So if you have such an awesome appliance at home, it’s now the time to use it again ;)! I will introduce you more dishes that can be cooked in such an appliance in the future, because it is so very simple! I have a new category for that, which you’ll find underneath this post. 

For Christmas I served the terrine simply with mesclun salad and orange fillets. The leftovers can be perfectly eaten on sliced bread the days after!

Forellenterrine im Wirsingmantel

Two years ago: panini with caramelized onions and goats cheese

Four years ago: quiche with peas, bacon and mozzarella

Five years ago: homemade granola



3 Responses so far.

  1. Kathi says:

    Oh das sieht sehr fein aus und hört sich ziemlich machbar an. Merk ich mir!

  2. Ylva says:

    Das sieht ja fein aus, liebe Lena. Und hört sich absolut köstlich an! Ich bin noch ganz neu in der Welt der Terrinen und mein erster Versuch ging leider wegen krümelig-trockener Konsistenz in die Hose. Aber diese hier wird probiert! 🙂
    Liebe Grüße,

    • Coconut & Vanilla says:

      Diese hier wird dir sicherlich wunderbar gelingen und du läufst hier auch keine Gefahr, dass die Terrine krümelig oder trocken wird.
      Viel Spaß beim Kochen, lass mich dann wissen wie sie geschmeckt hat!

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