• 200g (7oz) undyed smoked haddock, skinned
  • 200g (7oz) smoked salmon slices
  • 250g (9oz) smoked trout fillet
  • 150g (5oz) hot smoked salmon
  • 150g (5oz) smoked mackerel fillet
  • 300ml (10fl oz/ pt) milk
  • 300ml (10fl oz) double cream
  • 3 sheets of gelatine
  • Small bunch of fresh dill
  • Nutmeg
  • Freshly ground black pepper

• For the sauce:

  • 150ml (5fl oz) double cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon good quality horseradish sauce

This needs to be made 24 hours before serving. Lightly oil a litre terrine dish and line it with a single sheet of parchment paper.

This helps when turning out the terrine. Cut the smoked haddock into strips and poach gently in the milk until just cooked. Reserve the poaching milk for the sauce.

Line the terrine with the smoked salmon slices leaving some hanging over the sides to fold over the completed terrine. Set aside. Soften the gelatine in cold water.

Place the smoked trout in a food processor with a little freshly grated nutmeg and pepper and run it until the trout turns to a puree.

Squeeze out the water from the gelatine and place it in a small saucepan to gently melt, then pour it onto the trout mixture with the machine running.

Put all the cream into the trout mix and process in short bursts until the mixture thickens. Finely chop the dill and stir it into the trout mixture.

Taste for seasoning. Spread a layer of this mixture into the terrine and then arrange strips of haddock, salmon and mackerel along the length of the terrine noting how the varieties are placed.

Spread another layer of the trout mix over the fish pressing it well into the gaps. Create another layer of fish strips, alternating the order of fish so that you develop a pattern.

Repeat this process with the trout puree until the terrine is full. Fold the smoked salmon lining over the top to encase the terrine.

Press lightly and refrigerate overnight.

To make the sauce:

Reduce the poaching milk by half, add 150ml of cream. Bring to the boil and whisk in a teaspoon each of Dijon mustard and horseradish sauce and allow to cool.

Taste for seasoning. To serve the terrine, turn it out of the dish, remove the lining paper and cut it in slices with a very sharp knife. Decorate with the sauce and sprigs of dill.