Fish and Vegetable Terrines

Fish and vegetable terrines are lovely for first courses and summer lunches. Unlike meat, game and poultry terrines which improve with a day or two of maturing, these should be eaten very fresh. If the ingredients are not perfect and the seasoning not well thought out and adjusted, vegetable terrines can taste very dull.

Spinach is often used to fine the mould for a vegetable terrine and make a pretty green edge to each slice – in this case, I oil the dish instead of buttering it, so that the leaves look glossy when the terrine is turned out.