Fish Pâtés, Rillettes and Terrines

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By Anne Willan

Published 1989

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The distinction between pâtés and terrines of fish is even more blurred than it is for meat (see Charcuterie). Unlike a traditional meat pâté, a fish pâté is rarely baked in pastry. Fish pâté is a wide term, covering rich mixtures that have been puréed until smooth, as well as rougher pâtés, piquant with horseradish or chili, or tart with lemon or vinegar. In gene