Snoek terrine

Recipe from: 7 December 2010

Ingredients 11
Servings 1
Minutes 10 mins


Serving Change
  • 500
    smoked snoek - bones removed and flaked
  • 1
    small red onion - very finely chopped
  • handful
    chopped dill
  • Salt/pepper
  • Zest and juice of a lemon
  • 1
    chilli, very finely chopped
  • 3-4
    small gherkins
  • sprig
  • 3
    small chillies, halved
  • 2
  • 250
    fish stock - use 1 sachet Ina Paarman fish stock on a cup of hot water


10 mins
Place all the ingredients, except the gelatin and stock in a bowl and mix.
Taste and adjust seasoning. Now sponge the gelatin in some cold water and then add the cup of  boiling water.
Stir and allow to cool, but not set. Pour the stock mixture over the fish and mix.
Do a last seasoning check before you set the terrine.
Take one medium bread tin or 6 individual bread tins and line them with cling wrap. Place a sprig of  dill and a halved chilly in the bottom of each little tin.
Spoon the fish mixture over the top until the tin is full. Fold the cling wrap over the top of the fish and set in the fridge for a couple of hours or until needed.
Serve with a slice of good wholewheat bread and a small side salad of baby greens and some caper berries.

Reprinted with the permission of My Easy Cooking. To visit My Easy Cooking's blog click here...

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