Smoked mackerel & trout terrine with saffron potatoes

Smoked mackerel & trout terrine with saffron potatoes

By
From
Lagom
Serves
8
Photographer
Yuki Sugiura

I first made a version of this terrine when I was studying to be a chef and it always stood out as something I would love to make for my friends and family back in Sweden. Using saffron, lemon and dill to season struck me as something they would like as these are so ubiquitous in our cooking. Although this has the “wow” factor and would make a great centrepiece for a weekend lunch, it is actually very easy to prepare. You don’t have to be too precious when assembling it – the mackerel can be messily pieced together and it will still look great when sliced.

Ingredients

Quantity Ingredient
300g potatoes, peeled and cut into chunks
2 generous pinches saffron threads
600g whole smoked mackerel, pin-boned and skinned
50g butter, softened
1 tablespoons dill, finely chopped, plus extra to garnish
1 lemon, zested and juiced
4-5 hot smoked trout fillets

Method

  1. Put the potatoes in a large pan of salted water, along with a pinch of saffron, and bring to a simmer. Line a large terrine mould, or 900-g loaf tin, with a double layer of clingfilm. You may find it easier to do this if you brush the tin with a little water first. There should be plenty of overhang.
  2. If using whole mackerel, separate these into fillets and use to line the bottom and up the sides of the mould, packing them tightly. The fillets will easily mould to each other and you can use any smaller pieces to patch up any gaps. Reserve a few fillets for the top.
  3. Once the potatoes are cooked through, drain them and return to the hot pan for a minute to get rid of any excess moisture and fluff them up a little. Add 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.
  4. 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 clingfilm and a layer of foil, then weigh down with some cans of food. Refrigerate for at least 4 hours, ideally overnight.
  5. When ready to serve, carefully unwrap the top of the terrine and invert onto a plate to release from the tin. Remove the clingfilm, cut into generous slices and sprinkle with more dill to garnish. Serve with salad and horseradish mayo, if you like.
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