Layered Salmon Terrine Recipes

Ingredients :

200ml milk

50g butter

65g plain flour

450g of fresh haddock and salmon fillet, boned and skinned

2 eggs, separately beaten

60ml double cream

115g smoked salmon or trout, cut into strips

salt and freshly ground black pepper

lemon slices and sprigs of fresh parsley, to garnish

1. Heat the milk and butter in a pan until the milk is boiling.
2. Draw the pan aside and beat in the flour until a thick, smooth paste forms.
3. Season, turn out on to a plate and leave to cool.
4. Process the haddock in a food processor until smooth.
5. Put it into a bowl.
6. Process the salmon in the same way and put into a separate bowl.
7. Add an egg and half the cream to each bowl.
8. Beat half the milk and flour paste into each mixture.
9. Preheat the oven to 350F, Gas 4.
10. Butter a 900g loaf tin and line with greaseproof paper.
11. Lay strips of smoked salmon or trout diagonally over the base and up the sides.
12. Spoon the haddock mixture into the tin and level the surface.
13. Cover with the salmon mixture and fold over the smoked fish strips.
14. Cover the tin with buttered greaseproof paper and then foil.
15. Place in a roasting tin and pour round enough hot water to come halfway up the sides of the tin.
16. Cook the terrine for 40 minutes or until firm.
17. Remove from the oven and stand for 10 minutes.
18. Turn the terrine out on to a serving plate and serve warm or cold with the garnishes.

This elegant fish mousse if prefect for a buffet or first course.

Serves 4 - 6

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