Meet my Parisian friend Emilie!
Emilie is a "new" Parisian. Half English and French, she started a new life with her husband and her daughter in Paris after years living in London. But to be clear, after less than a year in the city of lights she already looks more Parisian than most of her native neighbours.
Emilie is taking a break to take care of her cute little daughter but no way for her to stay home, only speaking the baby language : full of energy she always meets friends or does activities with other mums. She is the friend you always have good time with. But don't get it wrong, behind this smily face and those blond hair is a strong and determinate woman, knowing exactly where she wants to go.
Living in the very chic XVIth arrondissement of Paris, Emilie invited me in her welcoming home to share a "wahou effect" recipe: salmon and asparagus terrine.
You're living in the XVIth of Paris, close to Passy; what do you enjoy most in this neighbourhood ?
The 16eme has a reputation as being a boring quartier of Paris, however , if you are looking for lots of green space and activities for young children, it has lots to offer. At week-ends we often bike ride in the Bois de Bologne , picnic in the Jardin du Ranelagh and go for days out in the Jardin d'acclimatation all of which for me are priceless when you live in a city with children ..
Could you recommend to people visiting France another French region or city to discover?
I would recommend Bordeaux. This city is important to me because this is where I've studied and met my husband. Only 2 hours away from Paris by train, this city has a lot to offer. First its historical and beautiful architecture, almost fully renovated. Then you'll easily find some very high quality hotels and restaurants offering very good and fine food. And of course this is one of the most important French city for wine (you can visit Saint Emilion which is very close). And last but not least, it's also close to the sea so you can organize a little trip combining a wine tour and few relaxing days at the beach.
What do you like in Paris and what do you miss from London?
I like the Parisian atmosphere which is really cool in contradiction with its reputation. I love all the little shops we have here with fresh and qualitative products. But I still miss the English double cream, the fresh milk and the good bacon that are very common in London but so difficult to find in Paris.
Emilie's good tips in Paris :
La Librairie: I love going to this restuarant with my husband. It has a great week day lunch menu too.
Family Cafe : It's a relaxed place with good food , great service and very buggy friendly.
La Gare : I enjoy this place for a drink or meal with friends, it's got a massive outdoors garden which in the summer is lovely to dine in and rare to find in the heart of Paris.
Which recipe are you sharing with us ?
A salmon and asparagus terrine recipe coming from "Marry Berry cooks" and discovered by my sister. Perfect for a spring festive dinner!
Market check list :
- 150 gr of fresh salmon
- 7 green asparagus
- 350 gr of smoked salmon
- 200 gr of cream cheese
- 75 gr of room temperature butter
- 2 tablespoons of lemon juice
- 1 tablespoon of chopped chives
Preheat the oven to 180C/350F/Gas 4.
Place the fresh salmon on a square of foil. Season with salt and pepper. Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes, or until the flesh has turned to an opaque pink. Remove from the oven and leave to cool.
Remove the woody end from the asparagus and trim to exactly the length of the loaf tin. Bring a frying pan of water to the boil and cook the asparagus stems for 3-4 minutes, or until they feel just tender when pierced with a knife. Drain and plunge into a bowl of ice-cold water to cool. Drain and pat dry.
Grease the loaf tin, then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices. Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang. Reserve one slice for the top.
Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste.
Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears, laying head to tail so that they fit tightly into the tin. Top with the remaining salmon mixture and lay the last piece of smoked salmon on top.
Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out, remove the cling film and cut into slices. Scatter with cress and serve with toast or salad.