Name: Snoek terrine
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 500 g snoek; 1 red onion finely chopped; handful fresh dill chopped; sea salt and freshly ground black pepper; lemon zest and juice; 1 fresh chillies finely chopped; 3-4 gherkins; sprig fresh dill; 3 fresh chillies halved; 2 Tbs Sheridans gelatine; 250 ml stock fish

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Ingredients (11)

500 g	snoek
1	red onion — finely chopped
handful	fresh dill — chopped
	sea salt and freshly ground black pepper
	lemon — zest and juice
1	fresh chillies — finely chopped
3-4	gherkins
sprig	fresh dill
3	fresh chillies — halved
2 Tbs	Sheridans gelatine
250 ml	stock — fish

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Method:

Place all the ingredients, except the gelatin and stock in a bowl and
mix.
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.
Spoon
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. To visit My Easy Cooking’s blog click here…