This elegant fish mousse is perfect for a Christmas buffet table or as a starter course.
ingredients
serves 8
7/8 cup milk
4 tbsp butter
2/3 cup All purpose flour
1 pound fresh haddock fillet, boned and skinned
1 pound fresh salmon fillet, boned and skinned
2 eggs, beaten
4 tbsp heavy cream
1/4 pound smoked salmon or trout, cut in strips
salt and freshly ground black pepper
method
1. Heat the milk and butter in a saucepan until the milk is boiling. Draw the saucepan aside and beat in the flour until a thick, smooth paste forms. Season well with salt and freshly ground black pepper, and turn the flour paste out on to a plate and leave to cool.
2. Put the haddock into a food processor and process it until smooth.
3. Put it into a bowl. Process the salmon fillet in the same way and put it into a separate bowl.
4. Add an egg and half the cream to each of the fish mixtures. Then beat in half the milk and flour paste to each mixture.
5. Preheat the oven to 180°C (350°F).
6. Butter a 2 pound loaf tin and line it with a piece of greaseproof paper. Lay strips of smoked salmon or trout diagonally over the base and up the side of the lined tin.
7. Spoon the haddock mixture into the tin and level the surface. Cover with the salmon mixture and level the surface.
8. Cover the tin "with a layer of buttered greaseproof paper and a layer of foil.
9. Place it in a roasting tin and half fill the tin with hot water. Cook for 40 minutes.
10. Remove the terrine from the oven and let stand for 10 minutes. Turn the terrine out of the loaf tin and serve it warm or leave it to cool, as preferred.
