Poached smoked haddock and sun dried tomato terrine
METHOD
To make the terrine place the haddock, eggs, cream and sun dried tomatoes in a blender and blend for 1-2 minutes. Season with salt and pepper.
Lay the slices of pancetta on a table top previously covered with cling film, place the haddock mousse in the centre and roll the pancetta around it, wrap tightly and poach in boiling water for 9-10 minutes.
To make the basil oil, blend the basil with the olive oil for 1 minute and set aside to infuse.
Place all the ingredients for the mousse in a deep base pan and gently bring to 80C. Set aside to cool completely before serving.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
JANUARY ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
![]()
Packed full of features including:![]()
• LGT Photo Competition - Winning entries![]()
• Peter Baynton - Creating animated art![]()
• Andrew Fisher - Watercolour wonders![]()
• Life visits Brigg and Sleaford![]()
• Wellness Supplement - Steps to better health in 2025![]()
• Recipes - Winter warmers![]()
• Taste of Excellence - Award presentations![]()
• Education - Find the right learning environment![]()
And lots more.![]()
![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-january-2025-digital-copy/
