Fish recipes - snoek terrine

Ingredients

• 500 g smoked snoek - bones removed and flaked
• 1 small red onion - very finely chopped
• a handful of chopped dill
• salt/pepper
• 1 chili - very finely chopped
• zest and juice of a lemon
• 3 - 4 small gherkins
• sprigs of dill
• 3 small chillies - halved
• 2 tablepsoons gelatin
• 250 ml fish stock
• Fish stock on a cup of hot water.

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Preparation

• Place all the ingredients, except the gelatin and stock in a bowl and mix. Taste and adjust seasoning.
• Now sponge the gelatin in some cold water and then add the cup of boiling water. Stir and allow to cool, but not set.
• Pour the stock mixture over the fish and mix. Do a last seasoning check before you set the terrine.
• Take one medium bread tin or 6 individual bread tins and line them with cling wrap.
• Place a sprig of dill and a halved chilly in the bottom of each little tin. Spoon the fish mixture over the top until the tin is full.
• Fold the cling wrap over the top of the fish and set in the fridge for a couple of hours or until needed.
• Serve with a slice of good wholewheat bread and a small side salad of baby greens and some caper berries.