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16 to 18
portionsMedium
By Liam Tomlin
Published 2005
Line a 1.4 kg terrine mould with cling-film allowing for a 1 inch over-hang on either side. Beat the butter with an electric mixer until it is light and airy. Cut the anchovies into small dice, stir into the butter and add the lemon zest, lemon juice, parsley, chives and shallots. Season to taste with salt and freshly ground pepper.
Cover the base of the terrine with a layer of smoked s