MACKEREL AND TROUT TERRINE

Preparation 20 minutes, plus chilling Cooking 20 minutes Serves 8 This makes a great centrepiece for a family weekend lunch.

300g floury potatoes, peeled and cut into chunks 2 pinches of saffron threads 600g whole smoked mackerel (about 400g if you are using fillets only), pin-boned and skinned 50g butter, softened 1 tbsp dill, finely chopped zest and juice of 1 lemon 4 or 5 hot smoked trout fillets

Put potatoes in a pan of salted water with a pinch of saffron; bring to a simmer. Line a 900g loaf tin with a double layer of clingfilm, leaving some overhanging. 2 If using whole mackerel, separate into fillets and line the bottom and sides of the tin, packing them tightly. They will easily mould to each other and you can use any smaller pieces to patch up any gaps. Reserve a few fillets for the top. 3 Once the potatoes are cooked, drain and return to the hot pan for a minute to get rid of excess moisture and fluff them up. Add the butter, remaining saffron, dill, lemon zest and a little juice. Mix together so the potatoes begin to break up, then season. 4 Pack half the potatoes into the tin, then layer with the trout, the remaining potatoes and mackerel. Wrap with the overhanging clingfilm and a layer of foil, then weigh down with some food tins. Chill for 4 hours or, ideally, overnight. 5 To serve, unwrap the top of the terrine and invert onto a plate to release. Remove the clingfilm, slice, then garnish with dill. Serve with salad and horseradish mayonnaise, if you like.