Mary Berry’s 3 Fish Terrine

Method

1. Make the trout pate: remove the skin and bones from the trout and puree with the butter, cheese, lemon juice, and salt and pepper to taste in a food processor until smooth and well blended. Turn into a bowl, cover, and chill.
2. Make the salmon pate: puree the smoked salmon pieces, butter, cheese, lemon juice, tomato puree, dill, and salt and pepper to taste in a food processor until smooth and well blended. Turn into a bowl, cover, and chill.
3. Make the mackerel pate: remove the skin and bones from the mackerel and puree with the butter, cheese, lemon juice, and salt and pepper to taste in a food processor until smooth and well blended. Turn into a bowl, cover and chill.
4. Assemble the terrine as follows. Oil the loaf tin and line with overlapping slices of smoked salmon. Arrange them crosswise and allow 3.5cm-5cm (1½in-2in) to overhang the sides of the tin.
5. Turn the trout pate into the loaf tin and spread it evenly with a palette knife, levelling the surface. If necessary, wet the knife to prevent sticking.
6. Add the salmon pate in the same way, and then top with the mackerel pate. Fold the smoked salmon over the mackerel pate, tucking in the ends. Cover and chill overnight.
7. To serve, carefully turn out the terrine, cut into thick slices, and arrange on individual serving plates with a watercress garnish.

This recipe and photo is courtesy of the Daily Mail.

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