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Pilchard terrine

Ingredients 10
Servings 6


  • 410
    pilchards, drained
  • 4
    extra-large eggs
  • 8
    spinach leaves
  • 50
    broccoli, broken into florets
  • 100
    carrots, sliced into fine strips
  • 180
  • salt
  • pepper
  • 50
    parsley, chopped
  • 20
    chopped onion


Preheat the oven to 180 ºC (350 ºF). Line a 21 x 11 x 6 cm loaf tin with buttered greaseproof paper. Process the pilchards in a food processor and then beat in the eggs. Stand in the fridge for at least 4 hours. Remove the hard stems from the spinach leaves, then blanch them in boiling salted water. Refresh in cold water. Blanch the broccoli and carrots and refresh them. Neatly line the loaf tin with spinach leaves, ensuring there are enough to cover the pilchard mixture. Add the cream to the pilchard mixture and blend until smooth. Season to taste with salt and pepper and add the chopped herbs. Pour one third of the mixture into the prepared tin and arrange the broccoli florets on top. Add another third and arrange the carrot strips on top. Add the remaining mixture. Cover with spinach leaves, and then a layer or greaseproof paper. Cover the mould with foil and place in a deep baking tray, half-full of water. Bake for 1 3/4 hours or until firm. Stand for a while before serving. Serve with sour cream to which you have added chopped chives and a little lemon juice.

Read more on: fish/seafood  |  bake

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