Find your recipes and restaurants here

Multicolour fish mould

Recipe from: 10/7/1993 12:00:00 AM
Ingredients 10
Servings 6
Time 20-30 min


  • 425
    pilchards in tomato sauce
  • 6
    extra-large eggs, beaten
  • 250
  • 200
  • salt and black pepper
  • 25
    tomato paste
  • Tabasco sauce
  • 125
    cooked broccoli florets, mashed
  • lemon juice
  • 100
    mature Cheddar cheese, finely grated


50-70 min
Preheat the oven to 160 ºC (325 ºF). Grease a loaf tin with butter. Drain the pilchards well and reserve the sauce. Mash the pilchards, including the bones. Add the eggs, cream and milk and mix well. Season well with salt and black pepper. Divide the mixture into three equal portions. Add the reserved pilchard sauce and tomato paste to one third of the pilchard mixture. Season with a few drops Tabasco sauce. Turn into the prepared loaf tin. Place the loaf tin in an oven pan filled with water and bake for about 20-25 minutes or until the mixture has set. In the meantime mix the second third of the pilchard mixture with the mashed broccoli. Season with lemon juice and spread over the baked tomato mixture in the loaf tin. Bake for another 15-25 minutes. Add the Cheddar cheese to the last third of the pilchard mixture and mix well. Spread over the baked broccoli mixture in the tin and bake another 15-20 minutes or until done and set. Cool slightly in the tin before turning out onto a serving platter. Slice thinly and serve with mayonnaise diluted with a little cream and seasoned with dill. Garnish with sprigs of fennel or dill. Serves 6.

Read more on: fish/seafood  |  bake

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.