Hot Fish Terrine with Mace and Pink Peppercorns

Preparation info
  • Serves


    • Difficulty


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

By Josceline Dimbleby

Published 1991

  • About

I serve this terrine as a main course with a cheese sauce which I make slightly thinner than usual, adding threads of saffron and a clove of crushed garlic right at the beginning so that they infuse into the sauce as it cooks. New potatoes and either a green vegetable or salad are good accompaniments.


  • 425 g (14 oz) smoked haddock fillet, skinned and cut up roughly
  • 1 teaspoon groun


Purée the smoked haddock in a food processor. Add the mace, then one at a time, the eggs and egg whites, whizzing very thoroughly after each addition. Gradually whizz in the cream. Turn the mixture into a bowl, stir in the tarragon and peppercorns and season with the cayenne pepper and salt. Cover and refrigerate for at least 30 minutes. Put a roasting tin of hot water in the oven and heat to 1