Smoked mackerel terrine

Recipe from: 10/26/2000 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • 150
    ml
    milk
  • 1
    small onion cut into chunks
  • 1
    bay leaf
  • 6
    peppercorns
  • 15
    ml
    butter
  • 25
    ml
    cake flour
  • 15
    ml
    gelatine
  • 45
    ml
    cold water
  • 45
    ml
    mayonnaise
  • 150
    ml
    cream cheese
  • 2
    hard-boiled eggs, coarsely chopped
  • 225
    g
    smoked mackerel, flaked
  • salt and freshly ground black pepper
  • 1
    lemon (juice and rind)
 

Method

 
Line a small loaf tin with cling film. Heat the milk with the onion, bay leaf and peppercorns. Set aside to steep. Melt the butter and stir in the flour. Strain the milk and stir into the flour mixture. Heat, stirring continuously, until the white sauce comes to the boil and thickens. Set aside to cool. Meanwhile, sprinkle the gelatine over the cold water and leave until it becomes spongy. Heat in the microwave oven or over boiling water until melted. Add the mayonnaise and cream cheese to the cooled white sauce and mix. Add the egg and mackerel. Season to taste with salt and pepper, lemon juice and rind. Add the melted gelatine and mix. Turn the mixture into the prepared loaf tin and chill overnight. Turn out on a serving platter, remove the cling film and garnish with watercress just before serving. Makes 1 medium terrine.
 

Read more on: fish/seafood  |  microwave
 

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