Smoked Trout, Saffron Marbled Maris Potato & Mackerel Terrine
The temperature outside is rising, it’s a staggering 32oc! I have absolutely no interest in being near a kitchen that could potentially add more heat to my oven-like house. To help survive these crazy climate change induced summer temperatures, try this Smoked Trout, Saffron Marbled Maris Potato & Mackerel Terrine.
This two fish terrine is perfect for avoiding long stints in the kitchen and delivers a sophisticated, light summer slice that can be paired with a cool crisp salad, veggie-loaded pulse & bean mix or quite simply scoffed solo. I’ve made this before as a starter and hooked it up with Herby Hollandaise Sauce, however, it’s too hot to faff around today, so I’m keeping it simple. I prepared this fish-dish the night before and left it chilling in the fridge (I nearly Jumped in with it)! So long as it’s had a good few hours to compress and chill together, it can also be made on the same day.
- 300g floury potatoes, peeled and cut into chunks
- 2 pinches saffron threads
- 600g whole smoked mackerel, pin-boned and skinned
- 50g butter softened
- 1 tablespoon dill, finely chopped, plus extra to garnish
- 1 lemon, zested and juiced
- 4-5 hot smoked trout fillets
- Put the potatoes in a large pan of salted water, along with a pinch of saffron, and bring to a simmer.
- Line a 900-g loaf tin, with a double layer of cling film. There should be plenty of over-hang.
- Using the whole mackerel, separate into pieces and use each piece to line the bottom and sides of the mould, packing it tightly. The fillets are very malleable and mould to each other if you squash them together, don't forget to reserve a few fillets for the top!
- Once the potatoes are cooked through, drain them and return to the hot pan for a minute to get rid of any excess moisture.
- Fluff them up a little by rolling around the pan with the butter, remaining saffron, dill, lemon zest and a little lemon juice to taste. Mix together so the potatoes break up a bit. Season with salt and pepper.
- Pack half the potatoes into the tin, then layer with the trout and then the remaining potatoes. Finish with the rest of the mackerel.
- Tightly wrap with the overhanging cling film and a layer of foil, then weigh down with some cans of food.
- Refrigerate for at least 4 hours, ideally overnight.
- When ready to serve, carefully unwrap the top of the terrine and invert onto a plate to release from the tin. Remove the cling film, cut into generous slices. Serve with salad and Herby Hollandaise sauce or a crisp dressed salad.
