This unusual fish pâté has every advantage. Firstly, it is delicious. It is easy to make and inexpensive. It freezes well or can be made and chilled in the fridge a day in advance. Lastly, with its dark green parsley and butter top, it has an extremely impressive appearance. It is perfect either as a first course or as an accompaniment to cold meats.
Butter a loaf tin, size about
To turn out, dip the tin briefly in hot water and slip the loaf on to a serving dish. If necessary smooth the sides with a knife. Chill again in the fridge until needed.
© 1978 Josceline Dimbleby. All rights reserved.