Method
Line a 1lb loaf tin with cling film – sprinkle with water.
Line the tin with the smoked salmon slices – set aside.
Cook the haddock in a little milk and butter over a low heat until it flakes easily when touched with a fork. Allow to cool, skin and remove any bones and add to one of the cheese portions, together with the lemon juice, salt and pepper to taste and 1/2 teaspoon of horseradish. Blend well with a hand mixer or fork.
Repeat the process with the mackerel and the trout fillets, although these will require no cooking.
Layer the fish mixtures into the loaf tin.
Finish with more smoked salmon slices.
Wrap over the surplus cling film and put into refrigerator for at least 4 hrs preferably overnight.
Top Tip
This makes 8 – 10 ramekin dishes for individual servings as a starter. Freezes well, so can be made ahead.
To Serve
Turn out of tin and remove cling film. Using a sharp knife cut into slices.
Makes a good starter served decorated with spring onion, cherry tomato and lemon twist or as a main course served with new potatoes and salad. Don’t forget a nice bottle of chilled wine.
Supplied by Julie Perkins
Smoked Fish Terrine
