Smoked Haddock Terrine

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Terrines make lovely summer food served with salads. Offer this with a fresh tomato sauce made with garlic and basil just picked. If you don’t have fresh spinach in the garden, you can use frozen spinach.


  • 12 oz (350 g) potato, cleaned, cooked and puréed
  • 12 oz (350 g) smoked haddock fillets
  • ¼ pint (150 ml) cream
  • 3 fl oz (75 ml) milk
  • Sea salt and freshly ground black pepper
  • 1 lb (450 g) spinach
  • 4 eggs


Steam the fish until just cooked. Flake and remove any bones. In a large bowl put the fish and puréed potatoes and mix with the cream, milk and seasoning.

Wilt the spinach (barely cook it) and drain out any moisture. Chop finely. Separate the eggs and beat the yolks. Stir in the spinach.

Whisk the egg whites until stiff and fold half into the fish mixture and half into the spinach. Put half the fish mixture into an oiled 2 lb (900 g) loaf tin, followed by half the spinach. Repeat with the remaining mixtures and level the surface. Cover with a piece of greaseproof paper and put into a roasting tin half filled with hot water. Bake at gas mark 5/375°F/190°C for 45 minutes. Turn out and serve with a fresh tomato sauce.

It is said that the potato was accidentally introduced into England from Ireland, as a result of a shipwreck off the Lancashire coast.

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