Pilchard terrine

YOU
6 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

410.00 g pilchards
4.00 eggs — extra-large
8.00 spinach
50.00 g broccoli — broken into florets
100.00 g carrots — peeled, julienned
180.00 ml cream
salt
freshly ground black pepper
50.00 ml fresh parsley — chopped
20.00 ml onion — chopped
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 180 ºC (350 ºF). Line a 21 x 11 x 6 cm loaf tin with buttered greaseproof paper.
Process the pilchards in a food processor and then beat in the eggs. Stand in the fridge for at least 4 hours.
Remove the hard stems from the spinach leaves, then blanch them in boiling salted water. Refresh in cold water.
Blanch the broccoli and carrots and refresh them.
Neatly line the loaf tin with spinach leaves, ensuring there are enough to cover the pilchard mixture.
Add the cream to the pilchard mixture and blend until smooth.
Season to taste with salt and pepper and add the chopped herbs.
Pour one third of the mixture into the prepared tin and arrange the broccoli florets on top.
Add another third and arrange the carrot strips on top. Add the remaining mixture.
Cover with spinach leaves, and then a layer or greaseproof paper.
Cover the mould with foil and place in a deep baking tray, half-full of water.
Bake for 1 3/4 hours or until firm. Stand for a while before serving. Serve with sour cream to which you have added chopped chives and a little lemon juice.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.