Submitted by Donna Pochoday-Stelmach
About the cook: Cooking and baking are not only hobbies of mine, but a passion. Growing up in a Ukrainian American household, I baked and cooked with my mom since early childhood, various Eastern European dishes, including babka, perogies and delectable nut tortes. I have had my share of success winning several home chef contests over the years. My hope is to create a food blog and publish cooking books. This particular recipe incorporates some of the ingredients I am familiar with in my Ukrainian cuisine.
About the dish: 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.
National Origin: Eastern European
Estimated Time: 1 to 2 Hours
2 medium beet, boiled or roasted, peeled, medium grated
1 large russet potato, boiled al dente, peeled, medium grated
2 medium peeled carrots, boiled, al dente, medium grated
2 eggs, hard-boiled, grate finely
2 ounces smoked salmon, pickled herring, or sardines in olive oil, roughly chopped
2 tablespoons prepared horseradish
1/4 cup champagne or red wine vinegar
2 tablespoons sugar
1+ teaspoon salt
1/2+ teaspoon ground black pepper
3/4 cup mayonnaise
3/4 cup plain greek yogurt, or sour cream, drained
1 tablespoon prepared horseradish, adjust to taste
3 tablespoons red wine vinegar
1/4 medium Granny Smith apple, peeled, grated
sprigs of dill and scallions
Boil or roast beets until tender, about 45 minutes-1 hour, peel, medium grate.
While beets cooking, boil in separate pot the potato al dente, peel, cool, medium grate.
While beets cooking, boil in separate pot the peeled carrots, al dente, cool, medium grate.
In medium bowl, mix grated beets, 2 tablespoons horseradish, 1/4 cup vinegar, sugar, salt and pepper. Let sit 15 minutes. Drain in sieve.
Boil eggs until hard boiled, cool, grate finely.
Prepare Cream: mix all ingredients in bowl until blended.
7. To assemble: Place an oiled tall, 4 -inch wide ring, or aluminum can with ends removed, onto serving plate.
8. Layer the ingredients in the ring in the following order: 1/4 inch thick layer of salmon, then 1/4-inch thick layer of the cream, a 1/4 inch layer of pickled beets, a thin layer of potato, followed by a thin layer of the cream, a 1/4 inch thick layer of carrots, followed by a thick layer of grated eggs, followed by 1/4 inch thick layer cream, followed by 1/4 inch thick layer of pickled beets.
9. Garnish with grated eggs in center, top with dill and scallions. Best when chilled a few hours or overnight. Repeat process for 3 more mini terrines.