Three Fish Terrine

 INGREDIENTS

• 250g Smoked Salmon Slices
• salt and pepper
• watercress and baby rocket leaves
• Trout, Salmon  and Mackerel Pate
• Sunflower oil
• Olive oil
• 2pint load tin     

Trout Pate


175g smoked trout
90g butter
90g full fat soft cheese
1 1/2 tbsp lemon juice

Remove skin and bones from the trout and
puree in a food processor with the butter, cheese,
lemon juice,salt and pepper until smooth and well blended.
Place in a bowl,cover with cling film and chill.

Salmon Pate



125g smoked salmon pieces
60g butter
60g full fat soft cheese
1 1/2 tbsp lemon juice
1 tbsp tomato puree
1 tbsp chopped fresh dill

Puree the smoked salmon pieces,butter,chese,lemon
juice, tomato puree and dill, salt and pepper
in a food processor until smooth and well blended.
Place in a bowl, cover and chill.

Mackerel Pate


175g smoked mackerel
90g butter
90g full fat soft cheese
1 1/2 tbsp lemon juice

Remove the skin and bones from the mackerel and
puree with the buter, cheese,lemon juice and salt
and pepper in a food processor until smooth and well blended.
Place in bowl, cover and chill.

To assemble the terrine, Oil and line the tin with overlapping
slices of smoked salmon. Arrange them crosswise and allow 5 cm
to overhang the side of the tin.
Spread the trout pate into the loaf tin evenly with a palette knife.
Clean and wet the knife and spread the salmon pate evenly.
Clean and wet the knife and spread the mackerel pate on top.
Fold the overhanging strips of smoked salmon over on top of
the pate layers.
Sprinkle with extra crushed black pepper and drizzle with
a small amount of olive oil.
Cover with cling film and chill overnight.

To serve:
Carefully turn out the terrine, cut into slices and arrange
atop the rocket and watercress leaves.

Spinach,Bacon & Avocado Salad with Honey Shredded Chicken - Serves 2

Prep: Preheat oven to 180c    Mix marinade ingredients.


INGREDIENTS

• 140g organic baby spinach leaves
• 140g baby mixed lettuce leaves
• 6 baby tomatoes (mixed plum, yellow,cherry)
• 1 Hass Avocado
• 4 strips of cured smoked bacon
• 3 chicken thighs ( skin on)

  Marinade

• 2 tblsp honey
• juice of half lemon
• 1 tblsp grain mustard
• 2 tblsp olive oil
• 1 tsp tomato ketchup
• 1 tblsp dark soy sauce
• salt and pepper

Whisk the marinade ingredients in a bowl until smooth and creamy. Taste and season again if required.
Score the skin of the chicken thighs with sharp knife.
Place chicken in marinade, cover and set in fridge for 2 hours. ( will keep overnight).
Remove chicken thighs from marinade and fry on high heat skin side up to   crisp, seal and brown. Remove and place chicken in ovenproof dish and pour over marinade, cook for 20 mins stirring and mixing half way through.
Chop the bacon into small bite size pieces and dry fry until crisp.
Cut tomatoes in half.
Peel and cut avocado into cubes.
Toss bacon and tomatoes with salad leaves and avocado.
Allow chicken to cool in the marinade.  Using a sharp knife shred the chicken
into thin strips and place atop the salad.
Pour the remaining cooled marinade over chicken and salad to use as dressing.