Soak the gelatine by just covering it with cold water, taken from the measured amount. Simmer the aromatics and skate bones in the remaining liquid in a saucepan for 30 minutes. Strain into a wide, shallow pan, such as a sauteuse, or frying pan.
Carefully lower the fish into the simmering court bouillon and poach for about 5 minutes. Remove the fish carefully, and drain it on a clean towel or kitchen paper.
Strain the cooking liquid and measure out just over
Put to one side any large strips of smoked salmon, as these can form a layer in the terrine. Blend the rest with the cream cheese and
Layer the fish, smoked salmon cream and slices of courgette in a terrine lined with clingfilm. Pour on as much of the remaining gelatine liquid as the terrine will hold. Cover carefully and refrigerate until set. To serve, turn out, slice and accompany with a few salad leaves and a well-flavoured vinaigrette, dill mayonnaise or spicy tomato and loose horseradish sauce.
© 2000 Frances Bissell. All rights reserved.