Terrine of smoked fish with leek and horseradish sauce
Ingredients
(serves four)
250g smoked Scottish salmon
120g smoked trout
150g smoked eel
250g smoked mackerel
450g leeks
6 tomatoes
250g pink Paris mushrooms
50g shallots
½ bunch chervil
¼ bunch tarragon
4 leaves bronze gelatin
Fish stock For more flavour Turner includes:
5-star anise
1/12 bunch fresh coriander
1 pinch chilli pepper
150ml vinaigrette
Fresh basil
150ml horseradish mixed
French mixed salad
Salt and freshly ground pepper
Method
Preparation time:6 hours
Clarify seasoned fish stock and add gelatine. Blanch leeks. Cut into long strips about 3cm wide then line a cold terrine leaving enough at each side to cover the top.
Blanch apple and cut tomatoes into petals. Poach mushrooms in fish stock keeping them white.
Fillet and pin-bone all smoked fish cut into even thin slices.
To assemble pour 2mm of fish aspic into cold terrine and set on ice. Alternate layers of smoked fish tomato petals and mushroom setting each layer as you go. Fold the leek over the top trim any excess and leave to set overnight.
Vinaigrette Blanch basil grind in pestle and mortar. Add oil and chill. Before serving make vinaigrette using the basil oil and spike it with fresh horseradish cream.
