Salmon, monkfish & cod terrine

Serves 6

250g skinned salmon fillet, chopped 100g skinned cod fillet, chopped 200g monkfish fillet, cut into 4cm cubes olive oil, for greasing 50g cornflour 1 egg 100g sour cream zest and juice of 1 lemon 15g tomato puree 2 tbsp chopped tarragon, plus 1 sprig to garnish 2 tbsp chopped chives 2 tbsp chopped dill sea salt and black pepper 1-litre terrine dish or loaf tin large, high-sided oven tin

tin foil

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the terrine dish with the oil. In a food processor, blend together the salmon, cod, cornflour, egg, sour cream, lemon zest and juice, and tomato puree until very smooth. Season with salt and pepper.

Fold the monkfish cubes into the fish mixture along with the tarragon, chives and dill. Pour the mixture into the prepared terrine dish, flattening the top with a spatula so it is level. Cover the terrine tightly with greased tin foil. Place the terrine in the deep oven tin, then place in the oven. Carefully pour boiling water into the oven tin, so it comes halfway up the terrine. Bake for 30-35 mins until firm or an inserted metal skewer comes out clean. Allow the terrine to cool to room temperature, then leave to chill overnight. Garnish with the tarragon sprig, and serve.