Recipe of the month - Pain de Poisson
Following a few comments that our recipes are always aimed at the Northern Hemisphere winters when Australia, New Zealand and South Africa are basking in summer heatwaves, we are going to redress the balance with a recipe for a fish terrine that can be served cold. Luckily, it also makes an ideal light starter for Christmas Lunch, while leaving plenty of room for Turkey and Christmas Pudding!. Can be made well in advance and easy-peasy!
Ingredients (serves 8)
450g (1lb) salmon fillet (if you want a smoky version, replace 100g with same of smoked salmon)
1 tin of tuna (dolphin friendly please!)
200g / 7oz crême fraîche
70g / 21/2 oz tomato concentrate
70g / 21/2 oz grated chees (gruyère ideal, emmenthal fine)
1: Poach the salmon in a little milk for 5 minutes. Allow to cool and remove the skin. Flake the flesh.
2: Beat the eggs well.
3: Preheat the oven to 210C, 400F
4: Put all the ingredients into a mixing bowl and mix well whilst leaving salmon flakes intact.
5: Butter a loaf tin and dust with flour, then tip in the mixture.
6: Cook for 20 to 25 minutes, checking as you would for a cake that a metal skewer inserted in the middle comes out clean.
7: Allow to cool. Slice and serve with a watercress garnish, a wedge of lemon to squeeze and maybe a dollop of aïoli - see our other recipe this month!