Music, Art & Cookery
About the Recipe
225 g of smoked haddock, preferably undyed
Salt, black pepper, and cayenne pepper
275 mis of milk
11g or One packet of powder gelatin
Two eggs, hard-boiled
2 tablespoons finely chopped parsley
75 mls of Greek yoghurt
150 mls of good quality mayonnaise
One bunch of watercress, to serve
You will need a Terrine or loaf tin measuring 18 cm x 9 cm and 5 cm deep. Lightly greased with ground nut oil
First place the smoked haddock, Bay leaf, some freshly milled black pepper and a good grating of nut meg in a saucepan, pour in the milk and bring to a simmering point.
Then gently poach the fish covered for about six minutes.
While that is happening, soak the gelatine with 1 tablespoon of cold water in a cup when the fish is ready transfer it to a plate, using a draining spoon and with a pan now off the heat.
Sprinkle the gelatin into the hot milk and gives a really good whisking to blend thoroughly.
.Next, chop the fish fairly small, likewise the eggs, then combine the fish and eggs with the parsley, yoghurt and mayonnaise in a bowl.
Gradually stir the milk into this mixture.
Taste and season with salt, black pepper and cayenne pepper, then pour into the Terrine. Cover with foil and chill for several hours until set.
To serve, turn the Terrine out by loosening all round first with a palette knife.
Serve the Terrine cut in slices and garnished with watercress or with a lemon dress leaves as above.