Ingredients: • 1/2 head savoy cabbage, shredded
• 2 tablespoons red wine
• 1 teaspoon green peppercorns
• 1 cup chicken stock
• 3 tablespoons unsalted butter
• 4 salmon fillets
• 8 slices Irish traditional bacon, chopped
Serves 6 to 8
What used to be a very homespun, truly old-fashioned, ultra traditional meal, bacon and cabbage is now paired with other meats, even fish, for a striking combination of flavors. Serve this with peppercorn sauce.
Preheat oven to 350°F. In a saucepan over high heat, blanch the spinach in salted water until leaves are limp, 1 to 2 minutes. Drain and refresh in cold water. Transfer the spinach to a food processor or blender, add the cod, breadcrumbs, eggs, and cream, and process until smooth.
Line an 8 x 3 3/4 x 2 1/2-inch loaf pan with aluminum foil and brush lightly with cooking oil. Spoon half of the spinach/cod mixture into the pan. Lay the slices of salmon on top and sprinkle with nutmeg, salt, and pepper. Spoon remaining spinach/cod mixture over top. Cover with another piece of greased foil, and cook in abain marie for 1 1/4 hours. Remove from oven and let terrine cool in cooking water for 2 to 3 hours. Refrigerate for at least 12 hours. Remove aluminum foil and transfer
to a serving dish.
To serve, slice over a bed of mixed greens garnished with cherry tomatoes. Serve with brown soda bread.