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.
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