Starter Recipes > Smoked Haddock Terrine

This recipe is part of the March 2011 Recipes Menu

Smoked Haddock Terrine
Cottage Pie
Treacle Tart

A rich fish starter perfect when served with warm home-made bread and a crisp salad. Serves 6.


Smoked Haddock Terrine
12oz undyed smoked haddock fillets
4oz unsalted butter, melted
150ml double cream, lightly whipped
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
white pepper
cayenne pepper
salt if necessary
(see measure conversions for more information)


- Put the fish in a shallow pan in enough simmering water to cover the fillets.
- Simmer for about 15 minutes.
- Remove from heat.
- Drain the fish and allow to cool.
- Remove skin and any bones.
- Flake the fish.
- Mix half the melted butter with the fish.
- Gently mix in the cream.
- Add the lemon juice and Worcestershire sauce.
- Season to taste with the white and cayenne peppers.
- Season to taste with salt if necessary (smoked fish can be quite salty).
- Spoon the fish mixture into a suitable dish.
- Leave to cool in the fridge for half an hour.
- Pour the other half of the melted butter over the terrine and put back in the fridge to set.
- Serve with your favourite crusty bread.