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Smoked Irish Cod Roe Timbale

Source: Cooking.com
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 6
The Irish love smoked fish products and have been smoking foods for years. Smoked cod, salmon and eel roe are popular delicacies in Ireland. This is a rich and wonderful dish that makes a delightful appetizer served with toast points, blinis or buttermilk pancakes. Vacuum-packed cod roe is a superior product to cod roe packed in jars or cans. It is available at specialty food markets or through mail order.
RECIPE INGREDIENTS
1 1/2 pounds vacuum-packed smoked cod roe, skinned, coarsely chopped
3 tablespoons sour cream
2 tablespoons mild walnut oil or extra virgin olive oil
2 tablespoons fresh lemon juice
Freshly ground white pepper to taste

Toast points
Additional sour cream
DIRECTIONS
Lightly oil 10-ounce terrine mold. Blend first 4 ingredients in food processor just until smooth. Season to taste with white pepper. Spoon cod mixture into prepared terrine, packing gently. Cover with plastic and refrigerate until cold, about 1 hour.


Serve with toast points and additional sour cream.


ALTERNATIVE: Line oiled terrine mold with plastic wrap. Fill with cod mixture. Cover and refrigerate until cold, about 1 hour. Invert terrine onto platter, remove plastic wrap and serve.


NOTE: The terrine can also be served with blinis or small buttermilk pancakes. Vacuum-packed cod roe is a superior product to cod roe packed in jars or cans. It is available at specialty food markets or through mail order.


Recipe created exclusively for Cooking.com by James O'Shea.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 206
Fat. Total: 12g
Protein: 26g
Carbohydrates, Total: 3g
Sodium: 107mg
% Cal. from Fat: 52%
Cholesterol: 427mg
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