Eastern Fish Terrine

This fluffy and exotically flavoured terrine was inspired by the taste of some fish which was caught and cooked on a boat I was on in the Bay of Bengal, while visiting the remote Andaman Islands. No one would guess that it is based on that most English of fish, the kipper. Neither does it taste too assertive in any way; delicate and sophisticated is a better description. If you wish to do so, the terrine can be made at least a day in advance.