Three-Fish Terrine

Three smoked fish pates, made from trout, salmon, and mackerel blended with soft cheese, are arranged in layers and then wrapped in slices of smoked salmon, providing a subtle variety of flavors and colors. The finished terrine can be frozen for up to 1 month.

• sunflower or corn oil for greasing
• 6-80z (175-250 g) smoked salmon slices
• salt and black pepper
• watercress to serve

• 6 oz (175 g) smoked trout
• 6 tbsp (90 g) butter
• 3-oz (90-g) package cream cheese
• 17/2 tbsp lemon juice

• 4 oz (125 g) smoked salmon pieces
• 4 tbsp butter
• 1/ 4 cup (60 g) cream cheese
• 17/2 tbsp lemon juice
• 1 tbsp tomato paste
• 1 tbsp chopped fresh dill

• 60z (175 g) smoked mackerel
• 6 tbsp (90 g) butter
• 3-oz (90-g) package cream cheese
• 1 1/2 tbsp lemon juice
• * 8- x 4- x 2-in (20- x 10- x 5-cm) loaf pan or terrine

STEPS :

1. Make the trout pate: remove the skin and bones from the trout and puree with the butter, cream cheese, lemon juice, and salt and pepper to taste in a food processor until smooth and well blended. Transfer to a bowl, cover, and chill.
2. Make the salmon pate: puree the smoked salmon pieces, butter, cream cheese, lemon juice, tomato paste, dill, and salt and pepper to taste in a food processor until smooth and well blended. Transfer to a bowl, cover, and chill.
3. Make the mackerel pate: remove the skin and bones from the mackerel and puree with the butter, cream cheese, lemon juice, and salt and pepper to taste in a food processor until smooth and well blended.
4. Assemble the terrine. Cover and chill overnight.
5. To serve, carefully turn out the terrine, cut into thick slices, and arrange on beds of watercress on individual serving plates.

Oil the loaf pan and line with overlapping slices of smoked salmon, arranging them crosswise and allowing 1 1/2 -2' in (3.5-5 cm) to hang over the sides of the pan.

Turn the trout pate into the loaf pan, spreading it evenly with a narrow spatula and leveling the surface. If necessary, wet the knife to prevent sticking. Add the salmon pate, then the mackerel pate in the same way.

Fold the smoked salmon over the mackerel pate, tucking in the ends.

Terrine

Named after the long, narrow container in which it was traditionally made, a terrine may be made [romfisli and seafood, a variety of meats, or even vegetables. Oncefirm, the mixture is either removed from the container in slices or turned out of the mold and then sliced.