Smoked Mackerel And Rocket Terrine
375 g (12 oz) smoked mackerel
90 g (3 oz) butter
1 tablespoon white wine vinegar
375 g (12 oz) cream cheese
60 g (2 oz) rocket
Grated rind of 1 lemon
200 g (7 oz) can pimientos, drained
Melba toast or toast, to serve
1 Discard skin from fish and roughly flake the flesh. Melt the butter. Put the fish, butter, vinegar and pepper in a food processor and blend until smooth and creamy. (Alternatively mash ingredients together in a bowl).
2 Beat cream cheese in a bowl. Finely chop rocket and add to bowl with lemon rind, salt and pepper. Beat well together.
3 Cut 3 wide strips from one of the pimientos. Open out remaining pimientos pieces.
4 Spoon half the mackerel mixture into a small rectangular terrine. Spread with half the cheese mixture. Cover with half the pimiento pieces. Spread with remaining mackerel mixture and add remaining pimiento pieces. Spread with remaining cheese mixture and swirl the surface.
5 Garnish with the pimiento strips. Chill for several hours or overnight. Serve with melba toast or fingers of toast.