SIMPLE SMOKED TROUT MOUSSE

Smoked Trout Mousse

 

This smoked trout mousse can be served as an elegant starter or it’s perfect for a light lunch.  It can be made with smoked mackerel which is much more economical (and has a stronger flavour) but for a special occasion, the trout is lovely. It’s a handy recipe to have as you can make it a few days ahead, indeed the flavour develops so this is preferable anyway or you can freeze it.  Serve with warm melba toasts. Splendid.

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FESTIVE PORK AND PISTACHIO TERRINE

 

This terrine is favourite ‘make ahead’ Christmas dish of mine as it freezes very well and I like to have a stash of ready-made meals to whip out when I am too busy enjoying the Christmas festivities to spend too much time in the kitchen. You could have it as a starter or as a light lunch. It’s a poor photo but you can see how to construct the terrine and what it looks like before you cook it in the oven.

The secret of a good terrine relies on plenty of fat and plenty of seasoning. Pressing it down after cooking makes for a more compact terrine in which the juices are well spread through the pate and it is much easier to slice. Leave it for at least a day before serving to allow the flavours to develop.

And here is the finished terrine looking splendidly festive!

Pork & Pistachio Terrine

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