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Haddock and Egg Terrine

Prep Time:

20 Minutes

Cook Time:


8 Servings



About the Recipe



225 g of smoked haddock, preferably undyed

1 Bayleaf

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



  1. 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.

  2. Then gently poach the fish covered for about six minutes.

  3. 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.

  4. Sprinkle the gelatin into the hot milk and gives a really good whisking to blend thoroughly.

  5. .Next, chop the fish fairly small, likewise the eggs, then combine the fish and eggs with the parsley, yoghurt and mayonnaise in a bowl.

  6. Gradually stir the milk into this mixture.

  7. 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.

  8. To serve, turn the Terrine out by loosening all round first with a palette knife.

  9. Serve the Terrine cut in slices and garnished with watercress or with a lemon dress leaves as above.

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