We’re back with the last installment in or recent Skanör series.
In our last post, Gingravad Lax and Skåne’s Gästgiveri (Inns)… we promised to finish the series with a look at our second night’s five-course dinner and we will be doing just that. But also, we’ll be making you what we thought was the most interesting and appetizing course from both nights. Read on and join us for dinner…
Those of you who have been following this series will remember that Eva and I celebrated a long weekend at the Skanörs Gästgifvaregård just prior to everything here getting COVID 19 crazy. Remember the gourmet package dinner we showcased in a recent post? Well, we also enjoyed the same package for the second night. But, of the two nights dining experiences, we thought the second night’s dining delights were even better than the previous night. So, with no further ado, we’ll share the meal with you. Just hit the CLICK HERE button below ⇓ to join us.
CLICK HERENight two’s dinner…
As in our previous Skanörs Gästgifvaregård a classic Swedish Inn… post, we’ll be taking you through the courses and sharing our thoughts. Eva will also be providing translation for the menu items.
First course…
Gravad lax med blomkålsterrin & hovmästarsås or Cured Salmon with Terrine of Cauliflower & Maitre’d Sauce.
The first course was served with Grüner Veltliner, Kies Weingut Kurt Angerer, Kamptal Austria.
Tasting notes – An amazing first course. A dish we’ve never experience and we found it to have layers of flavor and texture, and quite amazing to taste. The terrine was like eating a cauliflower Panna cotta. Now, don’t go yuk, as it was a delicate terrine with a wonderful taste. Served alongside the terrine was house-made gravlax (Gravad lax), as well as pieces of shaved raw cauliflower and then the lot was drizzled with a thinned Maitre’d Sauce. Let’s not forget the fresh dill garnish either. A great start to the meal.
As for the wine, it had aromas of green apples, a little passion fruit, and white pepper. It was fresh, fruity, juicy, and balance very well with the dish.
Second course…
Spiced, baked celeriac and pear served on a mushroom consommé, with aged cheese.
2017 Kenwood Chardonnay, Sanoma County, California – USA.
Tasting Notes: This was a very interesting and earthy dish, which played well as we had rain, sleet, and snow flying that night. The celeriac melted in our mouth and when combined with a bit of pear, mushroom consommé, and cheese the flavors came together so very well.
As for the wine, I’d have preferred a nice Pinot with this myself, but Eva was in heaven. Kenwood Chardonnay has always been one of her favorite wines. Maybe it’s one of her favorites as we visited the vineyard on our honeymoon. Eva said the wine had a faint taste of peach and melon with that classic California buttery oak taste. In the end, I had to admit it paired well with the dish.
Third Course…
Lemon sole with a foamed seafood sauce.
2018 Macon-Villages Blanc, Jean Touzot – Bourgogne, France.
Tasting Notes: This was an eloquent dish with delicate layers of flavor. The sole was served atop an intensely flavored seafood sauce along with a variety of thin lightly steamed carrots and finished with a seafood foam. A lovely main course.
The blanc was a very nice match for the lemon sole. It was dry, crisp, and had a pale lemon color. On smelling the wine one could pick up a scent of green apple, honey, pear, and vanilla. A good, relatively mild, and fresh-tasting white wine.
Fourth course…
Cheese plate with assorted regional cheeses, fig jam, and Skåne crispbread. Authors note – The above image is from our favorite Danish blue cheesemaker, Castello Cheese’s website. I’ve used this image as we were so excited about the cheese plate course we forgot to take any pictures. It happens you know…
East Indian Solera Sherry, Lustau, Jerez Spain.
Tasting Notes: It was a great cheese plate, but our favorite cheese was, without a doubt, the blue cheese. The fig jam paired excellently with the cheeses and the Olof Vikors crispbread was a cheese match made in heaven.
The sherry was fantastic. Oh, there are better more expensive sherry’s out there, but for the buck, this is likely my favorite. It’s raisin and chocolate flavors paired beautifully with the cheeses.
Winemaker Notes: East India is an appealing deep tawny brown, and offers a complex, mature nose of burnt sugar, spices, raisins, chocolate, walnuts and orange peel. It is sweet and full-bodied, with a smooth, almost treacle-like consistency, but good balancing acidity. There is a faint rancio character that adds complexity, and a fresh, everlasting finish.
Final course…
Pannacotta with raspberry sorbet.
Coteaux du Layon, Raymond Morin – Loire, France.
Tasting Notes: Eva quite enjoyed both the dessert and dessert wine. The housemade sorbet was a favorite of her’s as well as the creamy pannacotta and chocolate brittle. Me, I passed on dessert and went for more of the East Indian Solera Sherry. Now, that’s my kind of dessert.
I did taste the wine and although not my usual choice, it was quite good. Eva said it smelled and tasted of peach, honey, citrus, apple, and was a very well balanced dessert wine.
So, this completes the five courses, although we did indulge in a cappuccino and cognac in the end. A marvelous meal indeed…
So, if clicked the “CLICK HERE” button above ⇑ and joined us for our last night’s dinner, you’ve likely guessed what course we will be preparing for you from our dinners. If your still wondering, read on as we’re about to get cooking.
Our favorite dish…
As today’s post title implies, our all-around favorite course was the first course.
Cured Salmon with Terrine of Cauliflower & Maitre’d Sauce (Gravad lax med blomkålsterrin & hovmästarsås) was our dish of choice. It was our favorite because, as we mentioned in the tasting notes, we’ve never experienced such a dish and found the layers of flavor and texture amazing. This is also a Scandinavian dish that you may not have experienced. But, my friends, we need to make the terrine before we plate the dish. You’ll also need some of that gin-cured gravlax Eva made in our last post Gingravad Lax and Skåne’s Gästgiveri (Inns)… , as its an integral part of this dish as well.
The cauliflower terrine...
Now, I’ve made my share of panna cotta but never a savory one. I say panna cotta (pannacotta in Swedish) as this dish seems to me to be more of a savory panna cotta than a terrine. But who I’m I to say, I’m not a culinary expert or chef. I’m thinking savory panna cotta as the gelled cream mixture of the terrine has a similar creamy consistency of a panna cotta. You might be thinking this doesn’t sound very appetizing, but I gotta tell you it was amazing. The taste and texture make the terrine stand on its own as a side dish. Terrine or savory panna cotta whichever you prefer to call it is fine by me. So let’s get this terrine/savory panna cotta made.
You’ll need about 250-300g of florets, from a medium-large cauliflower whole Be sure and reserve the large outer florets for use later. We’ll also need milk, heavy cream, persillade*, lemon zest, white pepper, and gelatin sheets.
* My go-to basic persillade is this Epicurus.com recipe. Simple to make and a great building block.
We’re not going be giving you a step by step tutorial here as this is an easy (sort of) and straight forward terrine to prepare. Just follow the recipe below ⇓ and you should be set.
I must admit, it did take me a couple of tries to get the terrine consistency to closely match what we experienced in our meal. For my first try, I was too heavy on the gelatin. Not to be deterred, I made another (and another) until I finally settled on four sheets of gelatin. I tried two (as I use for my panna cotta) but found it to be too loose. Three was a perfect consistency but was difficult to remove from the pan and plate. Four sheets made it come out of the mold well and plate well. What’s best for flavor and texture? Likely the three sheets if you’re comfortable working with gelled cream and molds. But, no matter what gelatin level you use make sure to line your loaf pan with plastic wrap as it makes de-molding the terrine much easier.
For the complete printable recipe for the terrine, click on the CLICK HERE button below ⇓.
CLICK HERECauliflower Terrine
A spectacular Scandinavian cauliflower terrine that's easy to make and makes a lovely appetizer or side dish. It pairs wonderfully with cold smoked salmon, gravlax, or prosciutto.
Ingredients
- 1 medium Cauliflower, 300-250 g (or 10 ½ to 8 ¾ oz) of florets.
- 1 cup 3% milk.
- 1 cup Heavy cream (36% fat).
- a pinch of salt.
- Zest from 1/2 lemon.
- 2 tsp Persillade. See note 1.
- White pepper.
- 3-4 Gelatin sheets. See note 2.
Instructions
-
Rinse and drain your cauliflower and then remove the florets, saving the stems for another use. Cut your larger florets into smaller pieces.
-
Place florets in a saucepan with milk, cream, and salt. Then bring to a low boil and cook until the cauliflower is al dente. About 10-15 minutes.
-
Then remove and drain your cooked cauliflower (over your pan) and place them in a plastic film lined loaf pan/dish (mine was 6 x 4 x 3 inches). Lining the loaf dish with plastic wrap before pouring in the cream mixture assures an easy removal of your terrine.
-
To the cream mixture add your lemon zest, persillade and pepper. Stir and let the flavors meld while you soak your gelatin sheets in cold water for at least five minutes. At this point taste your cream mixture for seasoning and adjust as needed. See note 1.
-
Take the gelatin sheets from the soaking water one at a time and let the excess water run off the sheet. Then add them one at a time to the warm cream mixture while stirring. See note 2.
-
Once the sheets are dissolved, simmer a few minutes and then pour the cream mixture into the loaf pan and leave it to cool on a rack for an hour. Once cooled, cover and place in your fridge overnight.
-
Once the terrine is set (overnight), gently lift the terrine from the loaf pan by holding the ends of the plastic wrap. Then, invert it on a plate where it can be sliced and served.
-
If you are not serving the terrine right away, completely wrap it in plastic wrap and refrigerate for up to 3 days.
-
To serve, allow the terrine to come to room temperature.
-
Serve as a side dish or with gravlax, cold-smoked salmon or prosciutto with a drizzle of crema di balsamico.
Recipe Notes
Note 1: My goto basic persillade is this Epicurus.com recipe. Simple to make and a great building block.
Note 2: Gelatin sheets may differ in size from country to country, therefore it's import to follow the gelatin manufactures recommendation regarding the amount of gelatin to add for a total of two cups (4.75 dl) of liquid so as to obtain a medium to soft set. Adding three gelatin sheets was a perfect consistency, but a bit difficult to remove from the pan and plate. Four gelatin sheets made it come out of the mold easy and plate well. What’s best for flavor and texture? Likely the three sheets if you’re comfortable working with gelled cream and molds. But, no matter what gelatin level you use, make sure to line your loaf pan with plastic wrap as it makes de-molding the terrine much easier.
Gravad lax med blomkålsterrin & hovmästarsås or Cured Salmon with Terrine of Cauliflower & Maitre’d Sauce…
The final preparation of our favorite dish, Cured Salmon with Terrine of Cauliflower & Maitre’d Sauce requires more plating than anything. But you will need to do a bit of prep work.
We’ll need to get a slab of that gravlax that Eva showed us how to make and thinly slice it against the grain. You’ll need a few to several slices of the gravlax per serving, depending on how large you wish to make the dish.
Hopefully, you reserved the bigger florets of raw cauliflower as you’ll need some to make the shavings. I used my mandoline (watch your fingers or wear a protective glove), but you can also make the shavings using a sharp knife. Take your large floret and split in half across the longest width of the floret. Then set you mandoline fo 1/8″ and slice off a few slices from each half. Cover and reserve in the fridge until your ready to plate. Please do use the raw cauliflower shaving as it adds a nice crunch and really makes the dish in the end.
An hour or so prior to service bring out your terrine and gravlax so they can also come to room temperature. As soon as the terrine comes out of the fridge, cut it with a sharp knife across the narrow width about 1-1/2″ (4 cm) deep. You’ll need one piece per serving. Place in the center (or wherever) of your serving plate and then allow it to come to room temperature prior to serving.
For the final plating, lay your sliced gravlax around the base of the cauliflower terrine on the plate. Next, take the cauliflower shavings from the fridge (keeps them crisp) and lay them around, on top of the gravlax and terrine. I used about six nice shavings per plate. Now, dilute (if needed) your Maitre’d Sauce with a splash of white wine and lightly drizzle the sauce over the gravlax and terrine. (Don’t overdo it, you can always serve more sauce on the side.) Finish by garnishing with fresh dill tips.
OK, I know, you guys are saying, “what the heck is Maitre’d Sauce“? Well just click on CLICK HERE below ⇓ for the recipe.
CLICK HERE Also called Gravlax sauce is served alongside the dill-cured salmon (gravlax). By: VisitSweden.com Ingredients: Preparation: Mix the mustard, sugar, and vinegar and season with salt and fresh-ground pepper. Stir vigorously, while pouring on the oil in a steady, thin stream. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill. When living in the USA we found that in a pinch, one can use a good honey mustard dressing with a spoon of Dijon, snipped dill, and a splash of white wine vinegar and get close. Also, should you have a source for procuring (IKEA) premade gravlax, I say go for it. Not a fish lover, how about a great variation? Make the Danish prosciutto version instead. For this dish, you’ll be replacing the gravlax, cauliflower shavings, dill, and sauce. Instead, you’ll set the terrine on a bed of arugula, put prosciutto slices on top, garnish with shaved parmesan and drizzle with crema di balsamico. This is a seriously yummy dish as well.Hovmästarsås or Maitre’d Sauce:
2 tbs mild Swedish mustard (IKEA)
1 tsp Dijon mustard
2 tbs sugar
1½ tbs red wine vinegar
salt, white pepper
200 ml (1 cup) oil (not olive oil)
chopped dill
Chloe says, “I’m bummed, I didn’t get to taste the Terrine of Cauliflower, but I sure loved the prosciutto Crudo. So, no taste, no paws rating from me.”
Coming up next, our first COVID safe lunch in Lund and Raggmunk med Stekt Skånskt fläsk…
Thanks for joining us and your comments are always appreciated, just scroll down to “Leave a Reply”.
Stay safe, be well, social distance, and remember to wash those hands!
David Scott Allen says
How could anyone say “yuk” to the cauliflower terrine? It sounds absolutely amazing. I will definitely be making this – probably both versions (gravlax and prosciutto). My one concern is the gelatin sheets but I am sure I can figure out the appropriate substitute using powdered gelatin (which is more readily available here in the states). And, for the sauce, I actually have the IKEA mustard! I bought it once and have never used it.
The whole meal sounds truly wonderful — and all the wines appeal to me. (Like Eva, I am a Chardonnay fan… but I say that about most wines!) The Sherry, in particular, is one of my favorites. I haven’t had it in years and years, though. Makes me want to get a bottle next time I do a run to the wine store.
Wonderful post and thanks to Eva for the translations — that helps me to learn some of the words in Swedish.
Ron says
David, thanks so much for the kind words. I’ve done some research and according to Dr. Oetker, one teaspoon of gelatine powder is equivalent to two sheets. That would mean you need 1.5 to 2 tsp of powder for the recipe. This is based on both sheets and the powder coming from Dr. Oetker. Heck, you’ve got the mustard so you’re all set.
Eva does love her Cardenay’s, with Kenwood being one of her favorites, but her all-time fav is La Crema. Your thanks to Eva has been passed on. You guys say safe over your way…
David Scott Allen says
I actually have some Dr. Oetker gelatin powder from a fairly recent trip to Germany. I think it is about the same as Knox, and I find it easier to use than the sheets. I will definitely try this soon. We both love cauliflower – and with the sauce it sounds amainzg.
Jas @ All that's Jas says
What a fancy feast! I love meals that I can remember their taste a long time after. The wine tasting is amazing too, although I’m not a big wine drinker. But, I’m all over this lox and cauliflower terrine! I even have all the ingredients in the fridge, except for the lox (a quick trip to Aldi will solve that). Can’t wait to serve it to my brother-in-law who, with his refined palate, will appreciate it more than anyone! Thanks for sharing this yummy recipe! Do you have any more delicious trips planned in the near future?
Ron says
It was indeed a wonderful feast. I do hope you get a chance to serve it to your brother-in-law. If you do, let us know what he thought of the dish.
We do have other small outings planned, but we’re not doing much traveling until we feel safe from the dreaded virus. Take care and thanks for taking the time to have a read.
Angela says
This sounds so interesting and tasty. I really enjoying learning about Swedish foods as my exposure has been so limited (Ikea!). Thanks so very much!
Ron says
Angela, I’m so glad you enjoyed the post and we’re happy to spread the news on Swedish food. Take care and thanks for stopping by…
Ronit says
Tasty looking dish! Love the idea of pairing salmon with cauliflower. The terrine is a brilliant idea!
Ron says
Ronit, it was a fun dish to make and fun to write about as well. Cauliflower and salmon do pair well, I love doing a buttery cauliflower mash, and serving a piece of crispy skin salmon on top. Thanks for stopping by.
Healthy World Cuisine says
Brilliant dish, Ron! Have not had anything like it before but with your description we can image how gorgeous this recipe is. We are always testing recipes. Not uncommon for the poor family to eat the same dinner 4 nights in a row. However, usually by the last attempt we have it fined tuned and measurements down. Those beautiful thin shavings of cauliflower are gorgeous. Will take head to the BE CAREFUL Warning. We have at least a 5 recipe round up on recipes you can make with 9 fingers or less due to a mandolin mishap. Hope you are taking care this summer. Stay well.
Ron says
Hi Bobbi and thanks for the kind words. Like you guys we eat everything we post and all the mistakes as well. I’ve just made my first go at one of the ingredients for my next post and we’ll be working this one for a few meals as well. Maybe you should post a 9 finger recipe round-up. I have a couple I could through-in. Thanks for having a read…
Eha Carr says
Ron – you sometimes keep us waiting quite awhile with your posts but the ‘wait’ this time has been well worth it. Methinks I will return for quite a few readings down the track ! I agree that this second meal surpassed the first evening – in my book quite considerably. Interestingly composed I was most of all surprised but delighted by the celeriac offering. As you well know I am a total purist regarding gravlax and usually do not agree with any addenda bar the very necessary mustard sauce, which, I laughingly admit, I make a little differently . . . but the cauliflower terrine is most interesting, Altho’ I use very little cream in my cooking, the recipe ‘tastes’ appetizingly and I shall certainly try ! Thank you ! As you know I am very interested in food and wine pairing and here I do want to do a lot of homework re your tasting menu. Of the wines I only know te Austrian first course one and, methinks, would have preferred a slightly less aromatic one. I do agree with the chardonnay . . . and was absolutely delighted at the offering of the sherry with cheese – perhaps that is due to the part that is ‘British’ in me 🙂 ! Fabulous post ! Could we have the next one soon . . .
Ron says
Eha, I didn’t intend for so much time to pass between positions, but our early summers are always busy, especially this year. We would have loved to have had you sitting with us at the dinner and listening to your thoughts on the entrees and wine selection. Do go back for another read and let us know on the wines. I must admit, the Austrian wine was a pleasant surprise for me.
For us, a good cheese plate and a glass or three of sherry (or port) would be favored over any other dessert offering. I look forward to your further thoughts on the pairings. Thanks, as always, for taking the time to have a read…
Eha Carr says
. . . back for a moment re cheese pairings – *huge smile* I am going to be sexist for a moment . . .if in mixed company I far prefer a fino or amontillado sherry with most cheeses . . .If I have been lucky enough to share hard cheeses in male company in some comfortable library you could talk me into a fine tawny port ! Prefer sherry as port can take over . . . but suits politics and economics as well as aged cheddar ! Oh, talking of summer . . . it is freezing mid-winter here ! All the heaters are on full blast ! It was 6 C in the early morning and is only rising to 17 C just now !!!! Eleven days with not a cloud in the shy . . . it gets sunny at 6.46 am and we sadly have to draw the blinds at 5416 pm !! Oh, it’s tough . . . 🙂 !
Ron says
I’ve never thought of sherry or port in this manner, intriguing as I’m definitely a port guy and Eva’s a sherry gal.
It’s summer here and our high today will be 18 and our low 11, which to me is the perfect summer day…
Eha Carr says
(laughter’ And we all are rugged up in our winter woollies, complaining !! Vive la difference ! Under 30 c it simply is not summer . . . no wonder you cannot grow zucchini . . . or keep Aussies content ! best . . .. . .
Mad Dog says
That looks and sounds fabulous – I’m impressed that you kept on going with the terrine until it was perfect!
I have a feeling that Chloe might have enjoyed that prosciutto crudo more than cauliflower 😉
Ron says
Thanks, Mad Dog. I’ve got to tell you that after a couple of remakes I almost gave it up. Your spot-on regarding Chloe’s taste preference. She loves fresh asparagus, green beans, and carrots, but won’t even sniff a floret of cauliflower. Thanks for stopping by and sharing your thoughts…
sherry says
this sounds so delicious Ron. i love cauliflower and i love salmon. you can buy gravlax at ikea? how interesting. i know you can get meatballs here at ikea; not that i ever have:) your whole meal must have been just marvellous. i think i would like scandi food!
take care
sherry
Ron says
Sherry, it is delicious indeed. Not sure about buying gravlax at Ikea in Australia but they had it in their food store section in the US when we lived there. It was usually frozen. If it’s not available at your Ikea, you should be able to find it online or make up some gravlax using that fine Australian salmon.
I bet you’d like Scandi food as well. Thanks for stopping by.
angiesrecipes says
I would have never thought of pairing cauliflower terrine with cured salmon….what a pleasant surprise and creative combo of flavours.
Clever Chloe…who doesn’t love prosciutto crudo:-) Thanks, Ron, for sharing the feast with us.
Ron says
Angie, I felt the same way when I read the entree and then tasted it. Chloe’s not the only one in our house that loves prosciutto Crudo. It’s one of Eva and my favorites as well, especially wrapped around a lusciously ripe slice of cantaloupe.
Thank you for taking the time to have a read…
John / Kitchen Riffs says
Wow. What a superb dish! I’ve never had anything like it, but I want it. :- It’s interesting that I often find the first courses in restaurants to be the best part of the meal. So much so that the last few years I’ve been ordering a couple, sometimes three, starters and just skipping the main course. For whatever reason, it seems quite a few chefs put a lot more energy and creativity into creating starters then mains. Anyway, this is a terrific dish and it sounds like you had a fabulous meal. Thanks!
Eha Carr says
John – I ‘came back’ to compare food and wine at the excellent meal and found your comment and smiled ! I do exactly the same ! Before degustation meals became so very popular in Australia over a decade ago, I regularly ordered three first courses much to my enjoyment and oft the waiter’s disbelief . . . as the profit margin on a mains dish can be higher, I do not think I was always popular . . . !
Ron says
Thanks John, I couldn’t agree with you more regarding the first course. When we lived in the US, Eva and I did just as you guys do and ordered 3 or 4 appetizers instead of the main entree. Unfortunately, here many restaurants frown on this although a number of them are starting to warm up to the idea. Thanks for your thoughts…
Gerlinde says
I never had anything like it but I know I would love this dish. Just like David in the comments I have to figure out how much powdered gelatin to use when making it. I know I have some notes on it somewhere?
Ron says
I’m betting you’d like this dish as well Gerlinde. I did some research for David and according to Dr. Oetker, one teaspoon of gelatine powder is equivalent to two sheets. That would mean you need 1.5 to 2 tsp of powder for the recipe. This is based on both sheets and the powder coming from Dr. Oetker. Thanks for stopping by…
Juliana says
I have never had anything like that…cauliflower terrine with cured salmon…and you presented so elegantly…I can imagine a bite with both would be very flavorful and satisfying. Thanks for sharing the recipe…have a wonderful week ahead!
Ron says
Thanks, Juliana! It did make for a yummy bite of food and I loved the textures as well.
Take care…
Tandy | Lavender and Lime says
I did not know what Maitre’d Sauce was till I looked at the recipe. Never knew it had such a fancy name 🙂 Lovely dish and thank you for sharing the process with us.
Ron says
Hej Tandy! Yep, I kinda expected a complex recipe for the hovmästarsås, but that was not the case.
I was told the name came about years ago as the Maitre’d at a restaurant in Stockholm made this tableside for a group of VIPs and thus it was named Maitre’d sauce. Thanks for stopping by…
2pots2cook says
We waited for so long to read your news and it was so worthed ! Cauliflower is so underestimated and it makes me happy to find a new way of preparing it so I already printed your terrine recipe to make. The ingredients are at hand and it takes so little time to make it ! Prosciutto is or choice to serve it with and I’m sure my son will enjoy the combination as well. As about washing hands, when having fun with my friends, I usually tell there is only one hand wash left for me …. our skin is so much thinner ….Anyway, be safe and healthy 🙂
Ron says
I’m glad it was worth the wait Davorka. You know sometimes I try to post on a schedule and then life just happens. I suppose that’s one of the joys of being a hobby blogger, one can post at will. Fresh cauliflower is a staple in our kitchen when it’s in season. When it’s not, we try to keep a bag in the freezer. I really liked the Danish prosciutto version. I think it would be good with any thin-sliced dry-aged ham. Thanks for taking the time to have a read…
David @ Spiced says
So I have to admit that the thought of a cauliflower panna cotta is super intriguing. (I didn’t say yuk!) I do love when you discover chefs who are willing to experiment with traditional concepts. I would never have even thought about making a savory panna cotta…but I can see how it would work out well. And of course, Eva’s gravlax on top is like putting a cherry on top of a sundae. It’s required! I’m also interested in your idea of spinning this and using prosciutto. We love cured Italian meats here, so a good prosciutto dish is always going to be a winner here. Thanks for the inspiration, Ron! Plus, I bet you had a lot of fun recreating this unique dish back home. Something to do during these covid times, right?
Ron says
David, you should give the terrine a try as I think you’d like the results. Next spring I’ll be trying it using our fresh local asparagus as I think that would play well. Though I didn’t mention it in the post, we also used some of the cauliflower terrine to make hors d’oeuvres. I topped the squares of terrine with Jamón ibérico drizzled with crema di balsamic and was very well received.
It was a fun recipe to develop and post about. Thanks for stopping by…
Neil says
I love the thought of pairing cauliflower terrine with cured salmon. There’s definitely going to be a real explosion of flavours there. The sort of thing I love. Thanks again for an excellent read Ron!
Ron says
Neil, your right about that explosion of flavors. I’m really glad you enjoyed the post. Thanks for taking the time to read…
Alida@mylittleitaliankitchen says
The cauliflower terrine looks very interesting. I love smoked salmon but I generally buy the wild one now.. or at least often. It is much more expensive than the farmed one but much more delicious.
Swedish cuisine looks very intriguining, certainly the dishes you showcase here. I hope all is well with you. We have finally come out of lockdown here although life feels very different now but it will pass.
Ron says
Hi Alida, yes things are getting back to whatever the “new norm” will be around here as well. We are fortunate to be so close to a number of fine fish smokehouses, as we also love smoked salmon. Another popular smoked fish here is mackerel. Classic Scandinavian food can be very different, but foods from around the world are very popular here as well. A hundred years ago the average swede ate boiled grains and potatoes. Now, potatoes are still big in the food culture here but pasta is likely just as popular. Take care…
Judith A. Graber says
What a wonderful recipe Ron! I love salmon (but not gravlax) and so appreciate you giving an alternative with the prosciutto. Cauliflower is high on my list of favorite veggies – I’ve cooked it many different ways but never in a terrine – brilliant. Arugula, cauliflower terrine, prosciutto, Parmigiano -Reggiano and a lovely balsamic drizzle. This dish is calling my name…
Ron says
Thanks Judi. I really like the Danish prosciutto version. As I mention to David above, we also used some of the cauliflower terrine to make hors d’oeuvres. I topped the squares of terrine with Jamón ibérico drizzled with crema di balsamic and shaved some parmesan on top. It made a great small hors d’oeuvre. Take care…
Liz says
Lucky Chloe! Thank you Ron for giving me a wonderful armchair travel and food experience. I think this savory panna cotta sounds much more interesting than a sweet one. I am with you on the Kenwood chardonnay, too much oak for my taste. But it sounds like it was perfect with the 2nd course.
Ron says
Hi Liz, glad to be your tour guide during these weird days. You know as I’ve grown older, it’s rare that a dish grabs me the way this one did. It was fun to recreate and to share. We’ll leave the Kenwood chardonnay for Eva. Thanks for stopping by…
Pauline says
Wonderful terrine recipe Ron. I’m travelling not driving though and this is my third attempt at commenting, sigh . On my list to try. Stay well.
Ron says
Don’t you hate it when you lose a comment before it gets posted? I’m honored you kept trying. Stay safe and warm down your way…
Pam says
Yum, the salmon looks delicious, Ron! I’ve made gravlax a few times and we love it, esp a slice on pumpernickel bread that has cream cheese spread on it, and then slathered with a little horseradish sauce. It’s easy to make so I have to try the salmon your way, with gin the next time.
I think, in Swedish, gravlax means buried salmon, for the way the Scandinavians buried it to preserve it, right? Chloe knows what’s good, for sure, she’s a doll!
Ron says
We really enjoy salmon prepared about any way you can think of, but gin gravadlax or gravlax is one of our favorites. We had some for a lunch treat today. We have four famous salmon smokehouses within a half-hour drive from here, so there’s no shortage of good gravlax, cold or warm-smoked salmon. But, like many tasty things, it comes at a cost. So, it’s always a big treat for us to have.
Yes, the Vikings of the middle ages buried their salmon at the tideline and let it ferment. Thanks for stopping by…
Ciao Chow Linda says
Wow, what an interesting and tasty dish. I have never seen or heard of a terrine similar to the one you ate and recreated. I’m not sure I have the courage to try to make it (or whether I can find gelatin sheets here), but I am impressed at your determination to get it right.
Ron says
Linda, you can use gelatin powder if you can’t find the sheets. If you use Dr. Oetker, you would substitute 1/2 tsp to powder for one sheet. I say go for it, in the end, if it doesn’t work out it’s only a bit of cream, milk, cauliflower, gelatine, and some seasoning. Thanks for coming by…
Laura says
Ron, this dish looks and sounds amazing! I have to admit, if I saw the words “cauliflower” and “terrine” on a menu next to each other I would have skipped right over that dish. How wrong I would’ve been! Your description and preparation of this wonderful dish has taught me a valuable lesson. I’d thought I was an adventurous eater. Apparently, not adventurous enough! Thank you for your skilled preparation and detailed description. Hope all is well in Sweden!
Ron says
Hi Laura and thanks so much for the kind words. I’m with you as I’d of skipped over this one, but as it was a tasting menu I decided to go for it. Boy was I surprised.
All is well here (for now) and we hope it will continue that way. Take care over your way…
Karen (Back Road Journal) says
This sounds like such a wonderful dish to serve when having guests over. I’ve had both vegetable terrines and savory flans but not made with cauliflower. Thank you so much for working so hard to develop this delicious recipe.
Ron says
Hi Karen, this was a first for me too. A fun dish to make and beautifully delicious one to serve. Thanks for stopping…
Jeff the Chef says
Man, does this sound delicious, Ron! The meal, with the wine pairings, must’ve been exquisite. The terrine sounds out of this world! I’m so glad you mentioned that it’d be good as a stand-alone, because I’m really interested to make it. Maybe as an appetizer? With crackers? I’m sure it’s delicious, though, with the fish. And especially with the shavings. What a combination of powerful flavors! So maybe I do need to make the whole thing. 😉 It sounds compelling.
Ron says
Jeff, I do hope you give it a try. We’ve served it as an appetizer and side dish and we like it both ways. As a side, we had it with poached salmon and potato gratin and it worked very well. As far as making the dish, you’ll have no problem, my friend. Thanks for having a read…
mjskitchen says
Both packages look awesome and so different from what we’ve been eating. It’s fun to see what others in other countries are eating during COVID in other countries. So thanks for sharing. AND I love the wonderful selections of wine. What feasts!
Ron says
Thanks, MJ. I also love learning about the food culture of other parts of the world that why I enjoy reading your blog. Oh, and it was a wine and food feast. We liked it so much we’re already booked in for our next anniversary…
Kelly | Foodtasia says
Ron, what a lovely dinner! All of the courses sound wonderful! I sure miss eating out. But with this recipe for terrine of cauliflower, I can at least pretend I’m fine dining. It’s so elegant and delicious!
Ron says
We miss eating out as well. We only have one restaurant we feel safe visiting but have only gone in once. We have started doing some sushi takeaway, but that’s about it. I think the terrine would be a perfect dish for a pretend restaurant fine dining evening… Thanks for stopping by…
frugal hausfrau says
The whole thing sounds heavenly and of course I love that you guys recreated it! I feel as if I’m living vicarously through you as I read this! The panna cotta is something I’d love to try.
Mollie
Ron says
Thanks, it was fun doing the recreation. We’ll likely be recreating another course for a fall post. Let us know if you give it a try. Take care and be safe over your way…
Valentina says
Sounds like it was an amazing meal, Ron. I miss restaurants!
I’m definitely going to have a go at this delicious terrine. I haven’t made a terrine for years and we are all cauliflower lovers in my house. I love how beautiful it slices. I’m all for having it with the salmon. What a flavorful combination — and those textures. Yum. I hope you and your family are doing well in your part of the world. Cheers. (As always, adorable photo of your pup!) 🙂 ~Valentina
Ron says
Hi Valentina. We’re doing very well over here, but like you, we also miss restaurants. Making the terrine would be a piece of cake for a pro like you and it does indeed slice nicely. Let us know how it turns out. Stay safe over your way…
Susan Strasburg says
That certainly was a memorable meal! I agree with the call on the Pinot with the mushroom dish. Just to mix it up with all the white wines would have been nice. I am so impressed that you made your own replica of the starter course! I love cauliflower and would love to give your recipe a try. Looking forward to eating in a restaurant again one day without having to worry about COVID. We have restaurants open here with limited seating but I’m still not comfortable eating indoors. Hope you’re having a good August!
Ron says
Thanks for your kind words, Susan! We’ve only made it to one dine-in restaurant thus far and will likely not go out anytime soon. We have done a bit of takeaway, however. I love recreating recipes we’ve enjoyed out, but I must say the whole COVID thing has been putting a damper on it. I am working on one now that should be posted soon. Take care…
Lorraine @ Not Quite Nigella says
That cauliflower terrine sounds divine Ron! Ahh poor Chloe. Teddy gives us a sad face too when we don’t give him a taste.
Ron says
Thanks Lorraine! It was indeed divine and fun to make. Don’t you wish you could know what our pups are thinking when they give you those big sad face eyes? I do…
Lorraine @ Not Quite Nigella says
Yes I’d love to chat to Teddy! I have so many questions for him 😀
Rahul says
Being a scientist I love to experiment with foods and flavors. I have seen cured fish recipe many times on the cooking show. But never thought of doing it myself. YOur recipe is very unique. I hope to find all the ingredients. Would love to bring Scandinavia taste to my dish. Thanks for sharing your recipe
Ron says
Welcome or Välkommen as we say here. I hope you are able to find the ingredients so as to put some Scandinavian taste on your table. Thanks for stopping by and taking the time to have a read…
Shannon says
What an absolutely lovely meal! You had my mouth watering with every picture and description Ron! I’ve never had Maitre’d Sauce, and it sounds so incredibly fresh and delicious, I’ll definitely be making it! And I am so intrigued by the Cauliflower Terrine, it’s absolutely LOVELY. How amazing that you and Eva were able to recreate your favorite parts of this delicious meal, I am just so impressed.
Ron says
Thanks so much for your kind words, Shannon! We love trying to recreate food memories and have some more coming up. Take care, be safe, and keep those old movies coming…
Raymund says
Last year in Summer we had our month long Scandinavian tour and this definitely brought back memories. Food there was amazing and something new to us, all I know before was Swedish meatballs but your region has a lot to offer and it was an eye opening experience. We are missing the seafood specially those Salmon, need to go back there when this Pandemic finishes as I still have a lot to learn about your cuisine, like this terrine which is another first for me.
Ron says
Hej Raymund, glad to hear you were able to enjoy our part of the world this past summer. I must say, your part of the world is a favorite of mine. During my working years, I visited New Zealand yearly and learned to love the food and culture. Thanks for taking the time to have a read and share your comment…
Hasin says
Ron,
What a fabulous recipe this is, feasty and fun. Cauliflower terrine and the perfectionist in you to get it right seems a great worth trying. I have never tried the M sauce, it’s interesting to learn new recipes and with such a fab community here, feels almost home! Bring on more! Love reading your posts and watching those lovely clicks. Hope you are having a lovely weekend!
Ron says
Thanks, Hasin! I feel it’s a joy to learn through food and to experience the diversities in food cultures around the world. Stay tuned, I have a new post coming out in a few short days…