Three Fish Terrine and other random things

Feeling Irish again today... I think it's the spring air and the need to find some booze, but I won't.
The other day with my Leeks in Cream Sauce, Sonya mentioned that since she can't do dairy anymore, I was being mean. I don't see how!!! I'm just over here minding my own business eating a huge bowl of ice cream with chocolate sauce...

So as I was telling Robb what recipe I was going to share today and why, he asked me what was in it. Um... hello! 3 different kinds of fish and spinach!

He pressed further and asked again as if I'd spoken to him in Swahili. egg?

Then I realized that we put cream cheese in it. The recipe calls for Fromage blanc. Do you know what that is? Me neither... The recipe said we could substitute with cream cheese, so we jumped on that band wagon... I'm sure there's a soy equivalent, so there you go Sonya!

If you don't like fish, then don't make this. I've warned you. It does smell fishy when cooking... But it is delish if you actually enjoy fish!

This recipe comes also from the Irish Food & Cooking book that I gave you the other recipe on Tuesday from. Click here to find it on Amazon.

Three-fish Terrine

serves 8-10 or just 1 if you want to use it for lunches all week.

1 lb fresh Spinach
1 lb haddock, cod or other white fish, skinned and chopped. We used cod.
3 eggs
2 cups fresh breadcrumbs - I had no bread, so I used the food processor and crumbed up a bagel or two.
1 1/4 cups fromage blanc or cream cheese
a little freshly grated nutmeg or just the nutmeg in your cupboard
1 lb salmon fillet
1 lb turbo fillet or other flat fish. We used flounder. The Walmart freezer department only had certain kinds...
oil for greasing
salt and black pepper

1) Preheat oven to 325F. Remove the stalks from the spinach or don't. Cook the leaves briskly in a pan wihtout any added water, shaking the pan occasionally unti the spinach is just tender. Drain and squeeze out the excess water. I used a salad spinner.
2) Put the spinach into a food processor or blender with the haddock or other white fish, eggs, breadcrumbs, fromage blanc, salt, pepper and nutmeg to tast. Process until smooth.

3) skin and bone the salmon fillet and cut into long thing strips. Repeat with the Turbot. Since I bought already filleted fish, I just cut it into strips.4) oil 2 lb load tin pan or terrine and line the base with a piece of oiled baking parchment or foil, cut to fit. Make layers from the spinach mixture and the strips of salmon and turbot, starting and finishing the spinach.5) Press down carefully and cover with lightly oiled baking parchment. Prick a few holes in it, then put the loaf or terrine pan into a roasting pan and pour enough boiling water around it to come 2/3s of the way up the sides.
6) Bake in a preheated oven for 1 - 1.5 hours or until risen, firm and set. Leave to cool, then chill well before serving.

7) To serve, ease a sharp knife down the sides to loosen the terrine and turn the terrine on to a flat serving dish. Using a sharp sknife, cut the terrine into slices and serve.
It's really not as tough as the instructions say. It really went together easier than a lasagna! I made it in two loaf pans, served half of one for the St. Patrick's Day feast, letting our friends take home the other half... Then I ate the 2nd loaf all by myself all week for lunches.
Well... I've got a serious head cold today. Got up during the night and was dizzy on my way back to bed... I need some Kleenex, fake pseudo-fed and some cough drops. And a nap, but that's ain't gonna happen.

You have a great day!