Fish terrine from Hintlesham Hall
Place smoked and fresh haddock, 4 garlic cloves, thyme, and vegetables in a large pan. Cover with water and simmer for five minutes.
Wrap 10 cloves of garlic in foil. Bake in moderate oven for 20 minutes. Peel and roughly chop.
Remove haddock from the liquid and flake into a mixing bowl. Add 1 tbsp horseraddish, parsley, roasted garlic and melted butter. Mix and season.
Place a double layer of cling film in the terrine mould. Layer with smoked salmon if desired,
Fill with the mix. Put a weight on top and chill overnight.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 376 | ||
Calories from Fat: 259 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 124.4mg | 38 % | |
Sodium 705.3mg | 24 % | |
Potassium 434.4mg | 11 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 8.2g | ||
Protein 20.6g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 376
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