Recipe(tried): Fast and easy Terrine recipes - Ham and Mushroom Pate, Salmon Terrine

FAST AND EASY TERRINE RECIPES

Yesterday we had one of our impromptu meetings at my home. The reason for said meeting was double: we are expecting our first hurricane of the season probably for the weekend and the boys wanted to check on my dogs houses to be sure that they were ready to endure 100 or more miles per hour winds. Of course, my babies will be into the house with me, but an unprotected object in such winds might kill someone or break my own windows. The other reason was that I had baked several terrines and they were anxious to taste them.

I bought assorted breads and crackers; a Stilton, provolone and White Cheddar sampling; the terrines and fresh fruits in season. For the Piece de resistance I served Minestrone with white rice and for dessert, vanilla and chocolate ice cream. I think I should share the Terrine recipes. Buen Provecho!

HAM AND MUSHROOM PATE
Serves 8

1 lb cooked ham, processed
1 cup fresh white breadcrumbs
3 eggs
3 tbsp butter
4 oz mushrooms, finely chopped
1 shallot finely chopped
1 garlic clove crushed
2 tbsp dry sherry
1 pinch thyme
chopped parsley to taste
Nutmeg
Salt and pepper

Melt the butter in a small skillet. Add the shallot, saut , add the thyme, parsley and mushrooms and continue cooking. Add the seasonings and 1/4 cup of the breadcrumbs. Allow to cool. Add 1 beaten egg to bind together. In another bowl mix processed ham, remaining breadcrumbs, garlic, sherry, nutmeg and seasonings. Beat in 2 remaining eggs until the mixture holds together. To finish this terrine we are going to use the Microwave. Put half the ham mixture into a 1lb glass loaf dish (I used some oil to grease the pan) and pack down firmly. Make a channel down the center and mound the mushroom mixture in it. Cover with remaining ham mixture. Cover the dish with plastic wrap and put in the microwave with a custard cup of water. If you use the convection oven, then put the pan in Baine du Marie at safe 350 F, for at least 30 minutes (or more). If using the microwave, cook for 10 minutes in medium, let it Stand 2 minutes, and cook for 2 more minutes in medium, until firm. Cover with foil and weight the top of the dish. Chill for 5 hours before slicing.

SALMON TERRINE
Serves 4

1 lb salmon
2 eggs
1 cup fresh white breadcrumbs
1/4 cup cream cheese
2 tb heavy cream
salt and pepper

Dressing:
1 cucumber, grated
1 cup sour cream
1/2 cup light mayonnaise (I prepared Ali-Oli and served it as additional sauce)
2 tbsp chopped dill
salt and pepper

Garnish:
Red lumpfish caviar

Skin the salmon and process with the remaining terrine ingredients (I added some red pimento for extra color) until smooth. Line the bottom of a glass loaf pan with waxed paper. Fill with the salmon mixture and smooth out. Cover with plastic wrap and cook 10 minutes on medium with a small dish of water to keep it moist. Allow to cool and chill. Turn out and slice. Mix the dressing and serve over the terrine. Garnish each slice with the dressing and the caviar. Delicious and extremely easy! You can substitute any white firm fish for the salmon.

I love Minestrone, and I used my unorthodox particular recipe, creating Minestrone with Sancocho characteristics. We had a wonderful time!