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Haddock terrine covered with smoked salmon trout

Recipe from: 2 September 2010

Ingredients 8
Servings 2
Time 20 mins


  • 2
    haddock fillets (skin removed)
  • 1
  • Smoked sea salt
  • Black pepper
  • Juice of one lemon
  • 6
  • Chopped fennel (1/2 handful before chopping)
  • 100
    smoked salmon trout or salmon


30 mins
Put everything except the salmon trout in a food processor, puree.
Spray two ramekins with spray-and-cook and divide the mixture between the two.
Put the two ramekins in a larger ovenproof dish, and fill halfway up the ramekins with water.
Bake at 180 for 30 minutes, remove from oven and turn the terrine out of the ramekins and let it cool down.
Take the same size ramekins and lay out with cling wrap, take the smoked salmon trout and lay it inside the ramekins, covering all of the ramekin and overhanging the edges, put the terrine back in the ramekins and fold the smoked trout over the terrines, remove from the ramekins by pulling out the cling wrap, serve with a lemon caper sauce and watercress.

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Read more on: fish/seafood  |  bake

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