Terrain’s Smoked Whitefish Pate
Tastemaker
Mama knows best when it comes to home-cooking — especially when that mother is Michigan. At Terrain restaurant in Bellaire, “mama food” is the main ingredient. “Our philosophy is all about local terroir, and celebration the [region’s] flavors,” says chef and co-owner, Randy Minish.
And it doesn’t get much more local — or lavish — than their Great Lakes Smoked Whitefish Pate. With roots dating back more than 200 years, this classic en croute preparation begins with a mousseline paté base — that’s an emulsion of egg white, cream, and Whitefish, which Minish and his team source weekly — surrounding a house-smoked Whitefish core.
Once assembled, this sumptuous starter is packed inside a pastry crust and baked to a delicate golden brown. Topped with local apple butter, the dish is presented alongside a smear of Dijon mustard and a salad of pickled fennel tossed with Daybreak Dreamfarm’s pea shoots. But be sure to schedule your spread in advance; this little beaut only runs on the weekend. $12. Find Terrain at 213 N Bridge St., Bellaire. (231) 350 -7301, terrain-restaurant.com