Mixed Fish Terrine

A combination of firm white fish and pretty pink salmon gives this dish an attractive marbled effect when sliced. Even though the terrine is so simple to make, it makes a very special lunch or main course to serve on a hot summer's day.

Serves 2-3

5 ml/1 tsp sunflower oil
150 g/5 oz smoked salmon or smoked trout
400 g/14 oz skinned boneless firm white fish such as haddock, cod or whiting
1 egg, lightly beaten
60 ml/4 tbsp crème fraîche or double (heavy) cream
5 ml/1 tsp Dijon mustard
5 ml/1 tsp finely grated lemon zest (optional)
Salt and white pepper

1. Pour about 2.5 cm/1 in hot (not boiling) water into the ceramic cooking pot and switch on the slow cooker to High. Lightly grease a 450 ml/¾ pt/2 cup loaf tin or a dish with the oil.
2. Use about two-thirds of the smoked salmon or smoked trout to line the tin or dish, allowing some of the pieces to hang over the edge. Cut the rest into strips about 5 cm/2 in long. Cut the white fish into strips of a similar length.
3. Mix together the egg, crème fraîche or cream, mustard and lemon zest, if using, in a bowl. Season with salt and pepper, then stir in the strips of fish.
4. Spoon the fish mixture into the tin or dish and smooth the surface level. Fold the overhanging pieces of salmon over the mixture. Cover tightly with clingfilm (plastic wrap) or foil.
5. Place in the cooking pot and pour in enough boiling water to come just over half-way up the sides of the tin or dish. Cover with the lid and cook on High for 3 hours or until the terrine is lightly set and a skewer inserted into the middle comes out clean.
6. Carefully remove from the slow cooker and place on a wire cooling rack. When cool, chill in the fridge for at least 2 hours before turning out and slicing.
7. Serve with crème fraîche and chopped fresh dill.

Second serving
The terrine will keep in the fridge for a day. It's good served with a mixed salad or hot buttered new potatoes and a green vegetable.

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