Page 419 - YC Cooking School

Add the fillings just before serving

Adding fillings to the pastry too far in advance means you’ll lose some of the beautiful
crunchiness you’ve worked so hard to achieve. To stop this happening, only add any saucy
or moisture-filled bits at the last minute and then serve immediately.

A few notes on the salmon terrine

Salmon somehow seems to find its way onto every festive dinner table, probably because
it’s one of the most versatile fish around. Salmon terrine is equally versatile: enjoy it warm
straight out of the oven or chilled from the fridge. If you want to serve the terrine cold, bake
it in a loaf tin, let it cool (still in the loaf tin) and only slice it the next day. For the warm
option, bake it in muffin tins or small ramekins. Once cooked, your salmon terrine will keep
in the fridge for up to three days.

Cheat sheet for this lesson’s recipes

Ingredient substitutions, shortcuts and time-saving tips

1. Buy frozen, ready-made phyllo pastry instead of making your own.
2. Cook the phyllo pastry cups a day in advance and remember to store them in an
airtight container.
3. Prepare the salmon terrine in a loaf tin a day in advance and serve it cold, sliced up.
4. Instead of languedoc cheese use brie, mature cheddar, camembert or even Saint-
Nectaire - anything with character will work well.
5. Instead of goat’s cheese, use a good quality cream cheese.

Tools used in this lesson

Below you will find the list of tools used in lesson 1. To see the full Festive Cooking

Collection, head this way.

Tea towel
Pastry brush
Saucepan

Chopping board
Chef's knife
Muffin tin
Frying pan
Oil and vinegar dispensers
Pepper mill
Salt keeper
Ramekins

Microplane
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