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Mary Berry’s 3 Fish Terrine

I love this recipe – it’s surprisingly easy but looks so impressive! It’s ideal to serve as a starter or as part of a cold buffet when you have friends or family coming over. Preparation time 45 mins plus overnight chill.

Serves 10     Prep: 45mins

Staal products in this recipe

Staal Smokehouse Smoked mackerel pate

Smoked Mackerel Fillet

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Staal Smokehouse Hot Smoked Trout

Oak Roast Trout Fillet

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Cold Smoked Salmon Trimmings

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Staal Smoked Smoked Salmon Slices

Cold Smoked Salmon Slices

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Ingredients

sunflower oil for greasing
175g-250g (6oz-8oz) smoked salmon slices
salt and black pepper
watercress to garnish

TROUT PATE
175g (6oz) smoked trout
90g (3oz) butter
90g (3oz) full-fat soft cheese
1½ tbsp lemon juice

SALMON PATE
125g (4oz) smoked salmon pieces
60g (2oz) butter
60g (2oz) full-fat soft cheese
1½ tbsp lemon juice
1 tbsp tomato puree
1 tbsp chopped fresh dill

MACKEREL PATE
175g (6oz) smoked mackerel
90g (3oz) butter
90g (3oz) full-fat soft cheese
1½ tbsp lemon juice

KITCHEN KIT
1.2 litre (2 pint) loaf tin or 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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About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

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