Terrines tend to be rather formulaic, and the heavy liver-based variations have rather gone out of favour. They are marvellous with bread for an al fresco lunch, but perhaps rather overpowering and filling for a first course. Pressed terrines are much lighter in effect and, having potato in it, this terrine does not need the counterbalance of bread. Skate works particularly well in this type of dish.
A note of caution: when buying skate, smell it to check that there