Ballymaloe Fish Terrine with Tomato Coulis

Preparation info

  • Difficulty

    Medium

  • serves

    10–12

Appears in

Darina Allen's Simply Delicious Suppers

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
  • 1 teaspoon thyme leaves
  • 110 g cooked shelled shrimps or 170 g prawns (cut up if large, so that they will cover the base of the tin)
  • 2 teaspoons lemon juice
  • 1–1½ tablespoons finely chopped parsley

Second Layer

  • 110 g smoked salmon, mackerel or smoked herring flesh free of bones and skin
  • 85 g softened butter
  • lemon juice to taste
  • 1–1½ tablespoons finely chopped parsley or chives

Third Layer

  • 1 small clove garlic
  • 110 g cooked salmon, free of skin or bone
  • 85 g softened butter
  • lemon juice to taste
  • ½ teaspoon finely chopped fennel (optional)
  • salt and freshly ground pepper
  • 1–1½ tablespoons chopped parsley

Fourth Layer

  • 140 g mixed brown and white crab meat, cooked
  • 110 g softened butter
  • 1 medium clove garlic, crushed
  • 2 teaspoons finely chopped parsley
  • black pepper
  • 2 teaspoons tomato chutney

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 juice to taste. Allow to cool, pour into the tin in an even layer, sprinkle with a little chopped parsley and chill while you prepare the next layer.

Second Layer

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.

Third 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.

Fourth Layer

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.