Ballymaloe Fish Terrine with Tomato Coulis

Name: Ballymaloe Fish Terrine with Tomato Coulis
Yield: serves 10–12
Cuisine: Ireland
Ingredients: ½ clove garlic; 1 small clove garlic; 1–1½ tablespoons finely chopped parsley or chives; 110 g cooked salmon, free of skin or bone; ½ teaspoon finely chopped fennel (optional); 110 g cooked shelled shrimps or 170 g prawns (cut up if large, so that they will cover the base of the tin); 1 teaspoon thyme leaves; salt; salt and freshly ground pepper; 100 g clarified butter; 2 teaspoons lemon juice; 1–1½ tablespoons finely chopped parsley; 110 g smoked salmon, mackerel or smoked herring flesh free of bones and skin; lemon juice to taste; 85 g softened butter; black pepper; 2 teaspoons finely chopped parsley; 2 teaspoons tomato chutney; 140 g mixed brown and white crab meat, cooked; 1 medium clove garlic, crushed; 110 g softened butter; 1–1½ tablespoons chopped parsley

Preparation info

serves
10–12

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Most fish terrines are based on sole, and though they are delicious when served hot, they can be very dull and bland when cold. This layered fish pâté is a great favourite. Its content varies depending on the fish available to us.

Ingredients

First Layer

½ clove garlic
salt
100 g clarified butter

Europe
Ireland
Shanagarry
Starter
Pescatarian
Gluten-free

Method

Prepare a 13 × 20cm bread tin by lining it neatly with a double thickness of clingfilm. Crush the garlic into a paste with a little salt. Melt the butter in a saucepan with the thyme leaves and garlic and then bring to the boil. Add the shrimps or prawns and simmer gently for 3–5 minutes. Add lemon