Place all the ingredients, except the gelatin and stock in a bowl and
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.
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
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