Salmon and monkfish terrine

Ingredients

Serves 6 to 8:

400g skinless salmon fillet
500g skinless monkfish fillet
3 eggs
50cl stock
30cl double cream
200g cream cheese
4 sprigs of dill
4 sprigs of parsley
salt and mixed peppercorns
olive oil
1 lemon

Instructions

Chop the salmon and monkfish into cubes. Poach the fish in the stock. To do this, pour the stock into the serving casserole. Add the fish and then count 10 minutes from the moment it begins to boil. Remove the fish from the stock.
Preheat the oven to 170°.

Roughly blend half the fish and place in a large bowl. Beat the eggs and add to the bowl, followed by the cream, cream cheese, chopped dill and parsley and the rest of the diced fish. Season with some salt and pepper.

Grease the terrine with a small amount of oil and then pour in the mixture. Cook the terrine in a bain-marie for fifty minutes.

Once cooked, chill for at least three hours before gently turning out the terrine. Cut into slices and serve with lemon wedges and a side salad.

Chef's tip: this terrine can be covered with clingfilm and kept in the fridge for up to three days. Take it out of the fridge fifteen minutes before serving to ensure optimum flavour.