A salmon terrine is always a good thing to have up your sleeve in case unexpected guests arrive, especially on a Sunday after cocktails. Easy to make, it can be left in the refrigerator ready to pounce on when necessary.
Butter a terrine dish with the remaining butter, put a layer of the forcemeat on the bottom, cover with a layer of salmon fingers, add forcemeat and continue in this fashion until the ingredients are finished. Strain the marinade on to the terrine, put the lid on the terrine and cook in a bain marie in a preheated slow oven at 160°C/325°F/Gas 3 for 1½-2 hours. Leave to get cold.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.