Savoury starter: fish terrine

Make this terrine to start an alfresco summer dinner. A purée of buttermilk and cooked potato gives it rich texture and down-to-earth flavour that perfectly complements the lightness of the fish.

Preparation time 20 minutes 

Cooking time 40 minutes

Serves 6

• 1 all-purpose potato, peeled and cubed
• 3 garlic cloves
• 5 large scallions, trimmed
• 1 small carrot, peeled and cut into matchstick strips
• 625 g (1 1/4 lb) scrod fillets, cut into chunks
• 1 large egg
• 1 large egg white
• 3 g (3/4 tsp) sal
• t0.5 g (1/8 tsp) cayenne pepper
• 175 ml (3/4 c) buttermilk
• 1 small seeded roasted red pepper, cut into strips
• Lemon quarters1. In a large pot of lightly salted boiling water, cook the potato and garlic for eight minutes. Place a colander over the pan, lay the scallions and carrots in the colander, cover and steam until the vegetables are tender and the potato is cooked through, about five minutes. Drain well.
  2. Preheat the oven to 190°C (375°F).
  3. Line a 20 x 10-centimetre (eight x four-inch) loaf pan with plastic wrap, extending it up and over the long sides so that it overhangs eight centimetres (three inches) on each side. Set aside.
  4. In a food processor, purée the fish until it is smooth, scraping down the sides occasionally. Add the potato and garlic mixture and purée until no lumps remain. Add the egg, egg white, salt, cayenne and buttermilk and whirl until well-combined.
  5. Spread 250 millilitres (one cup) of the fish mixture in the prepared pan. Lay the carrot strips in four rows down the length of the pan. Spread another 250 millilitres (one cup) of the mixture over the carrots and lay the scallions down the length of the pan. Spread another 250 millilitres (one cup) of the mixture over the scallions and lay the pepper strips down the length of the pan in four rows. Spread the last 250 millilitres (one cup) of the mixture over the pepper strips and smooth the top. Fold the plastic wrap over the fish, then cover with foil.
  6. Set the pan in a larger pan and pour enough hot water in the larger pan to come halfway up the sides of the loaf pan. Bake until set, about 1 hour 10 minutes. Remove the loaf pan from the water and let cool to room temperature. Remove the foil and peel the plastic wrap off the top of the terrine. Invert onto a serving platter and discard any liquid. Remove the plastic wrap. Chill. Slice and serve cold with lemon quarters.

If scrod isn't your favourite fish or it isn't fresh at the market, use haddock, orange roughy or tilapia instead.

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