By Lucy Madden
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.
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 spina