Fish Terrine



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 mousse or terrine, line a buttered mould with thin fillets of sole, skinned side facing inwards, and make a smoked fish mousseline speckled with chopped herbs or even pistachios or coloured with a spice such as turmeric or paprika. Alternatively, line the mould with blanched spinach leaves and stir into the mousseline some finely chopped herbs or 1–2 tablespoons sherry. Serve warm fish terrines with a hot fresh tomato sauce.

For cold terrines, line the container with blanched spinach leaves, cool and then chill until ready to serve.

  1. Chopped pistachio nuts and chopped coriander are mixed with a turmerіc-flavoured smoked fish mousseline and white fish fillets.

  2. Lightly oil a 1.5 litre ( pint) round ovenproof dish and line the base with a greased disc of greaseproof paper. Arrange about 6 long thin fillets of sole or plaice in a pattern, extending from the centre to the top edges. Let the fillets overlap a little to allow for shrinkage.

  3. Make a double quantity of mousseline mixture from smoked fish, such as haddock. Stir in 2 teaspoons turmeric to give the mousseline a yellow colour, then add some roughly chopped pistachio nuts and finely chopped fresh coriander leaves to taste.

  4. Spoon the golden mousseline into the fish-lined dish, making sure it fills the gaps between the sole ’spokes’. Tap gently on the work surface to make sure the mousseline works its way down to the bottom. Use a wet spatula to smooth the top. Fold over the overhanging fillets.

  5. Cover with greased foil, then place in a bain-marie and cook at 180°C, 350°F, Gas Mark 4 for about 50 minutes until the centre of the terrine feels firm when tested with a skewer. Allow to stand for a few minutes before inverting on to a warm serving plate. Serve cut in wedges.