Hot Fish Terrine with Mace and Pink Peppercorns

Name: Hot Fish Terrine with Mace and Pink Peppercorns
Yield: Serves 4
Ingredients: 150 ml (¼ pint) double cream; Salt; 1 teaspoon chopped fresh tarragon leaves; 1 teaspoon pink peppercorns; 3–4 pinches cayenne pepper; 425 g (14 oz) smoked haddock fillet, skinned and cut up roughly; 1 teaspoon ground mace; 1 salmon tail, 625-150 g (1¼–1½ lb., filleted, skinned and cut into 1.5–2.5 cm (¾-1 in) pieces; 2 eggs; 2 egg whites

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

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.

Ingredients

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

Dinner
Main course
Spicy
Gluten-free

Method

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