Smoked Haddock and Monkfish Terrine

Serves: 4

Preparation Time: 15 - 20 minutes

Cooking Time: 90 minutes

Ingredients

• 3 Fillets of Seafresh Smoked Haddock
• 3 Seafresh Monkfish Tails
• 1 med egg [Free range]
• 2 tbs of full milk
• 4oz unsalted butter
• 4 thick slices of bread made into crumbs
• 1/2 bag fresh spinach
• Celery salt and freshly milled black pepper to season
• Juice of 1/2 lemon [save the other half for the dressing]
• Chopped fresh parsley

Instructions

Cut the Monkfish into thin strips lengthwise and set aside Flake the Smoked Haddock and gently mash in a bowl with the lemon juice, egg, butter, bread crumbs, celery salt, pepper and parsley until creamed together Butter the terrine dish and layer some of the Monkfish to cover the base.Then add a layer of the Haddock mixture followed by a thick layer of fresh spinach leaves. Repeat until all the Monkfish and Haddock has been used. Should be enough for 2 layers of each. Cover tightly with greasproof paper and then tin foil, making sure to punch a small hole in the centre. Place in the Bain Marie at 180c for one and a half hours, remove and leave to cool. Carfully turn out on to a suitable serving dish. Serve with toasted ciabatta on a bed of rocket or mixed leaf salad and drizzle with a dressing of extra virgin olive oil with chopped fresh dill and freshly squeezed lemon juice Note: You can also add an extra layer of Seafresh Salmon if you wish to add more colour to this exciting and extremely healthy firsf course dish If you have some left over, refrigerate overnight and serve with buttered scrambled eggs and hot toast for breakfast the following day.