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.
Blend the smoked salmon and butter together in a food processor. Taste and add lemon juice if necessary. When the shrimps have set hard spread this paste on top of them in an even layer. Sprinkle with a little more parsley or chopped chives. Refrigerate while you prepare the next layer.
Crush the garlic into a paste with a little salt. Blend it with the salmon and other ingredients in the food processor. Taste and correct seasoning. Smooth the mixture over the first two layers, sprinkle with a layer of parsley and keep chilled.
Blend all the ingredients together in a food processor. Spread this final layer on to the fish terrine. Cover with clingfilm and press down well to compact the layers and chill until needed.
© 2001 Darina Allen. All rights reserved.