Potato Tortilla with Smoked Salmon

- ½ cup dried cranberries
- 1/3 cup Cognac or brandy
- 1 tablespoon unsalted butter
- ½ cup finely chopped shallots
- 2 garlic cloves, minced
- ½ cup fresh bread crumbs, prepared from crusty bread
- 1/3 cup heavy cream
- 2 large eggs
- ¼ cup chopped fresh parsley
- 2 teaspoons salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground allspice
- ¼ teaspoon freshly ground black pepper
- 1 pound ground veal
- 1 pound ground pork
- 4 ounces smoked or boiled ham, sliced ¼ inch thick and cut into ¼-inch cubes
Instructions:
Pâté is the kind of indulgence that only seems to appear at special occasions. This is a favorite, scented with brandy and studded with sweet-sour cranberries.
- Start the pâté at least 1 day before serving. In a small bowl, plump the cranberries in the Cognac for about 1 hour. (Or place in a small microwave-safe bowl, cover with plastic wrap, and microwave on High for 30 seconds. Stir and let stand for 10 minutes.)
- Position a rack in the center of the oven and preheat the oven to 350°F. Lightly oil an 8½ × 4½ × 2½-inch loaf pan.
- In a medium skillet, melt the butter over medium heat. Add the shallots and garlic and cook, stirring often, until softened, about 2 minutes. Set aside.
- In a large bowl, mix the bread crumbs, heavy cream, eggs, parsley, salt, thyme, rosemary, allspice, and pepper. Let stand for 5 minutes. Add the ground veal and ground pork, and mix well (your hands work best). Stir in the ham, shallot mixture, and the cranberries with the Cognac. Pack into the prepared loaf pan and cover tightly with a double thickness of aluminum foil.
- Place the loaf pan into a roasting pan. Transfer to the oven. Pull out the oven rack slightly and pour enough hot water into the roasting pan to come ½ inch up the sides. Slide the rack back into the oven. Bake until an instant-read thermometer inserted in the center of the pâté (right through the foil) reads 160°F, about ¼ hours.
- Remove the loaf pan from the water and place on a wire cake rack. Cool to room temperature.
- Run a knife around the inside of the pan. Invert to unmold the pâté, wiping away any congealed juices with paper towels. Wrap tightly in plastic wrap. Refrigerate overnight before serving. (The pâté can be prepared up to 5 days ahead.) Serve the pâté chilled or at room temperature.