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Smoked mackerel terrine

Ingredients
150 ml milk
1 small onion cut into chunks
1 bay leaf
6 peppercorns
15 ml butter
25 ml cake flour
15 ml gelatine
45 ml cold water
45 ml mayonnaise
150 ml cream cheese
2 hard-boiled eggs, coarsely chopped
225 g smoked mackerel, flaked
salt and freshly ground black pepper
1 lemon (juice and rind)

Method:
Line a small loaf tin with cling film. Heat the milk with the onion, bay leaf and peppercorns. Set aside to steep. Melt the butter and stir in the flour. Strain the milk and stir into the flour mixture. Heat, stirring continuously, until the white sauce comes to the boil and thickens. Set aside to cool. Meanwhile, sprinkle the gelatine over the cold water and leave until it becomes spongy. Heat in the microwave oven or over boiling water until melted. Add the mayonnaise and cream cheese to the cooled white sauce and mix. Add the egg and mackerel. Season to taste with salt and pepper, lemon juice and rind. Add the melted gelatine and mix. Turn the mixture into the prepared loaf tin and chill overnight. Turn out on a serving platter, remove the cling film and garnish with watercress just before serving. Makes 1 medium terrine.

Recipe From : YOU October 26, 2000

Recipe from YOU : October 26, 2000 See what YOU has in store this month. Subscribe now and save!