This is one of my favorite dessert recipes. I have taken a recipe from a cookbook from back in the 1970’s and converted it to a new delicious dessert. It is very rich but you just want to keep eating it. The nutty crust is the real stand-out in this recipe along with the creamy coconut pie filling and the toasted coconut on top.
This is a visually pretty, individual mini-terrine made of root vegetables, grated and arranged with smoked fish and dressed with horseradish apple cream sauce and finely grated eggs. It is a beautiful appetizer or a side dish, and always perfect for brunch, with a side of thick hearty bread, and for those not faint of heart, a shot of apple flavored vodka. It incorporates the ingredients that I am familiar with in Eastern European cuisine, such as eggs, pickled beets, horseradish, cream, carrots, potatoes, and smoked fish.