Fish Terrine

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


An attractive mousseline terrine to be served warm or lightly chilled can be made with one or two coloured mousseline mixtures. Terrines also look very pretty layered with strips of lightly cooked vegetables or long strips of a contrasting firm fish. The variations of colour and flavour are endless.

For a special