My Easy Cooking

Smoked Rainbow trout on Rosti

Yes! The countdown to Christmas has begun and in 20 days we will hopefully all be celebrating with friends and family whether it be at our homes, a some beach resort or a  far off  holiday destination. Regardless of where we will be, I read and hear about Christmas menus everyday. Moms, grannies and wifes all walk up and down the shop aisles with long lists to get everything ready for this special day on our calender.
My mom starts with her menu in November already. No, wait! She started this year’s menu last Christmas already by  saying( while we all moan and groan from over-indulgence): “Next year we will do this a little simpler, less food!” Huh-um…she has been saying that for the last few decades and every year we have to order more tables to make space for all the food. Now in her defence I have to say, that we are one humongous family and it takes quite a bit of planning to get everybody involved. However I will not change it for the world. I have however made a few changes to the menu and in the following few days, I will be sharing a few delicious Christmas recipes with you. I promise you that you will have more time with your family and less time in the hot kitchen….Ready? Let’s cook!

We begin with starters. Both these recipes have basically the same ingredients, but a different way of preparing them. I have used smoked rainbow trout because it is local, fresh and available and although the trout is somewhat on the pricey side, a little goes a long way.

Smoked Rainbow trout Terrine

First up is a Rainbow Trout Terrine. This little starter is most elegant and with a few slices of very thin melba toast, it certainly has a wow- factor. What is even more appealing to me, is the fact that you can make these terrines as well as the melba toast in advance so on Christmas Eve or Christmas Day you basically have to plate it and you are good to go!

For these easy starter recipes, click Here