Somehow there never seem to be enough cold fish dishes, so this very good terrine is worth knowing about. It makes an admirable lunch on a hot day or a first course to a formal meal. Local river trout, once known as perdrix des eaux douces, are used in the Ardèche; here rainbow trout may be more easily available.
Clean the fish, rinse in cold water and dry on kitchen paper. Pour
Meanwhile make the pastry: sift the flour and salt on to a marble slab or into a wide shallow bowl. Make a well in the centre and mix in the butter and egg, using your fingertips, until well combined.
Remove all the flesh from the fish and flake into a bowl. Stir in almost all the beaten egg (reserve
On a floured board roll out three quarters of the pastry and line a well-buttered
Bake in a moderately hot oven (Mark 4, 180°C, 350°F) for 50–60 minutes until the pastry is crisp. Cover the lid with greaseproof paper if it is browning too quickly. Remove from the oven, allow to cool in the terrine and cut into slices when cold. Serve with a sauce verte or a lemony mayonnaise.
© 1987 Geraldene Holt. All rights reserved.