Prawn and Haddock Terrine
Ingredients
225 gm Cooked prawns
700 gm Smoked haddock
100 gm Butter or margarine
100 gm Breadcrumbs
2 Lemon(s), juice and zest
2 Egg(s)
Parsley
Salt
Black pepper
Method
Pre-heat the oven to 150�C.
If the prawns are large, chop them into smaller pieces. Squeeze the juice of half a lemon over them and season with salt and pepper.
Put the remaining lemon juice and the zest into a food processor. Add the boned and skinned haddock cut into chunks. Reduce to a puree. Soak the breadcrumbs in the melted butter, then stir in the well beaten eggs. Beat into the fish mixture, then add the prawns and chopped parsley.
Put into a buttered loaf tin, covered with a foil lid pierced to allow the steam to escape. Stand in a roasting dish half filled with water. Cook for 1.5 hours.
Serve with thin toast.
24 Sep 2023
Shirl Seath