Smoked mackerel terrine

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • 150
    ml
    milk
  • 1
    small onion, sliced
  • 1
    bay leaf
  • 6
    peppercorns
  • 15
    ml
    butter
  • 25
    ml
    cake flour
  • 45
    ml
    water
  • 8
    g
    gelatine
  • 2
    hard-boiled eggs
  • 225
    g
    smoked mackerel
  • 150
    ml
    fresh cream, lightly whipped
  • 45
    ml
    mayonnaise
  • salt and freshly ground black pepper
  • 1
    lemon (juice only)
  • watercress, to garnish
  • Melba toast
 

Method

 
1. Heat milk with onion, bay leaf and peppercorns. Set mixture aside to infuse. 2. Line two 13,5 x 6,5 cm loaf tins with cling film. 3. Melt butter and stir in flour. Stir over gentle heat for 1 minute. Remove from the heat and strain the milk into the pan. Return to the heat and stir continuously, slowly bringing to the boil. Once you have a very thick white sauce, set aside. 4. Pour the water into a small thick-based pan and sprinkle over the gelatine. Set aside to sponge for 10 minutes. 5. Chop eggs and flake fish. 6. Mix half the cream and the mayonnaise with the cooled white sauce, the eggs and fish. Season to taste. Add the lemon juice. 7. Heat the sponged gelatine over a gentle heat until it becomes warm and clear. Stir the melted gelatine into the fish mixture. Fold in the remaining cream. Pour into lined tins, cover and refrigerate overnight. 8. To turn out, wet a plate and put on top of the tin. Turn the plate and tin over together. The water makes it easier to shift the terrine into place. Remove the cling film and garnish with watercress. Serve with Melba toast.
 

Read more on: fish/seafood
 

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