Recipes
Mackerel terrine
Light terrine with mackerel, asparagus, and beans
6 people
1 hour and 20 minutes
Start by blanching the vegetables: bring a large pot of salted water to a boil. Blanch the green beans and asparagus tips for 3 minutes. Drain them and rinse immediately under cold running water to preserve their color and crunch. Let the vegetables drain thoroughly.
Carefully shred the smoked mackerel into small pieces, checking for any bones. In a large bowl, mix the mackerel with the Cocovite scrambled egg mix and finely chopped flat-leaf parsley. Knead the mixture thoroughly into a firm fish pâté and season with salt and pepper.
Line two terrine molds with the sheets of puff pastry, leaving the edges overhanging to fold over later. Spoon a layer of the fish pâté into the molds and smooth it out. Add a portion of the blanched vegetables on top. Repeat these layers until all the ingredients are used, finishing with a layer of fish pâté. Fold the puff pastry over the filling and press the edges firmly. Brush the puff pastry with a little Cocovite scrambled egg mix for a golden glaze.
Preheat the oven to 180°C and bake the terrines for 35 minutes, or until the puff pastry is beautifully golden brown. Allow the terrines to cool slightly before removing them from the molds. Slice into portions and serve warm or cold.
