This terrine is perfect for entertaining, as it can be made up to 2 days in advance and stored in the refridgerator until required. Serve it with really good miniature oatcakes. I make this in four miniature loaf tins with one layer of smoked salmon in the middle as a pretty alternative to the large terrine.
- 450g (1 lb) smoked halibut, trimmed and roughly chopped
- 125ml (4 fl oz) double cream
- 2 tablespoons chopped fresh dill (optional)
- 1 teaspoon sweet paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons lemon juice
- one 11.7g packet powdered gelatine
- 450g (1 lb) sliced cold-smoked salmon or trout
- For the cucumber relish:
- ½ cucumber
- 90ml (3 fl oz) light olive oil
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh dill
- salt and freshly ground black pepper
- Put the chopped halibut, cream, dill (if using), paprika, cayenne pepper and lemon juice in a food processor, and blend until smooth. Season with salt and pepper.
- Pour 125ml (4 fl oz) water in a small pan and sprinkle the gelatine. Leave to soak for 5 minutes, and then dissolve over a very low heat. Stir into the fish mixture.
- Lightly oil a 900 ml (1½ pint) terrine or loaf tin and line with cling film. Line the base and side with the cold-smoked salmon or trout. Keep the remainder for layering the terrine and reserve some for the top.
- Spoon a third of the puréed halibut mixture into the bottom of the terrine and spread evenly. Lay half the remaining sliced cold-smoked salmon or trout on top, and then cover with half the remaining halibut mixture, smoothing the surface.
- Lay the reserved cold-smoked salmon or trout sliced on the top and chill the terrine in the refridgerator for at least 3 hours, until firm.
To Make The Relish
- Halve the cucumber lengthways and scoop out the seeds, using a teaspoon. Finely dice the cucumber flesh. Whisk together the oil and lemon juice in a bowl. Stir in the dill and diced cucumber, then season with salt and pepper.
- Turn out the terrine onto a board and remove the cling film. Cut into slices and serve with the relish and oatcakes.