Smoked fish terrine
Makes 4-6 serves
500g smoked fish
2 bay leaves
2 teaspoons peppercorns
3 slices lemon
1 Spanish onion, peeled and quartered
1 piece lemon peel, roughly chopped
1 small red chilli, seeded
½ cup parsley sprigs
2 tablespoons toasted pinenuts
4 x 60g eggs
4 tablespoons/80g butter, melted
1 teaspoon curry paste
1 teaspoon ground cumin
1 cup sour cream
3 cups cooked long-grain rice
Place fish, bay leaves, peppercorns and lemon slices into a shallow pan with sufficient cold water
to cover the fish. Cover, bring to the boil then simmer for 8-10 minutes or until fish flakes easily.
Remove fish and drain. Discard water, bay leaves, peppercorns and lemon slices.
Assemble ikon™ Food Processor using the Quad
®
processing blade.
Remove any bones from the fish and discard.
Place onion, lemon peel, chilli, parley and pinenuts into the processing bowl. Process until
finely chopped. Add eggs, butter, curry paste, cumin, sour cream, rice and fish. Process until
combined.
Spoon
mixture into a greased and lined loaf tin or terrine dish. Place terrine dish into a baking
dish, pour sufficient water into the baking dish to come half-way up the side of the terrine
dish and bake in a preheated oven at 180ºC for 30-40 minutes or until golden brown and set.
Remove from oven, cool and chill.
Serve chilled slices of Smoked Fish Terrine with salad.
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Fish, chicken and meat
