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 online.
- 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
- Additional sour cream
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 online.
Recipe created exclusively for Cooking.com by James O'Shea.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
206 calories; 12g total fat; 427mg cholesterol; 107mg sodium; 3g carbohydrates; 0g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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