Smoked mackerel terrine

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0 serving
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (16)

150.00 ml milk
1.00 onion — small, sliced
1.00 bay leaves
6.00 black peppercorns
15.00 ml butter
25.00 ml flour — cake
45.00 ml water
8.00 g Sheridans gelatine
2.00 eggs — hard-boiled
225.00 g mackerel — smoked
150.00 ml cream — fresh, lightly whipped
45.00 ml mayonnaise
sea salt and freshly ground black pepper
1.00 lemon — juice only
watercress — to garnish
bread — Melba toast
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Method:

1. Heat milk with onion, bay leaf and peppercorns. Set mixture aside to infuse.
2. Line two 13,5 x 6,5 cm loaf tins with cling film.
3. Melt butter and stir in flour. Stir over gentle heat for 1 minute. Remove from the heat and strain the milk into the pan. Return to the heat and stir continuously, slowly bringing to the boil. Once you have a very thick white sauce, set aside.
4. Pour the water into a small thick-based pan and sprinkle over the gelatine. Set aside to sponge for 10 minutes.
5. Chop eggs and flake fish.
6. Mix half the cream and the mayonnaise with the cooled white sauce, the eggs and fish. Season to taste. Add the lemon juice.
7. Heat the sponged gelatine over a gentle heat until it becomes warm and clear. Stir the melted gelatine into the fish mixture. Fold in the remaining cream. Pour into lined tins, cover and refrigerate overnight.
8. To turn out, wet a plate and put on top of the tin. Turn the plate and tin over together. The water makes it easier to shift the terrine into place. Remove the cling film and garnish with watercress. Serve with Melba toast.



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