Ingredient:

Sunflower oil, greasing
175-250 g (6-8 oz) smoked salmon slices
Salt and black pepper
Watercress, to garnish

Trout pate:
175 g (6 oz) smoked trout
90 g (3 oz) butter
90 g (3 oz) full-fat soft cheese
1 ½ tbsp lemon juice

Salmon pate:
125 g (4 oz) smoked salmon pieces
60 g (2 oz) butter
60 g (2 oz) full-fat soft cheese
1 ½ tbsp lemon juice
1 tbsp tomato puree
1 tbsp chopped fresh dill

Mackerel pate:
175 g (6 oz) smoked mackerel
90 g (3 oz) butter
90 g (3 oz) full-fat soft cheese
1 ½ tbsp lemon juice
1.2 litre (2 pint) loaf tin or terrine

Method:

Make the trout pate: remove the skin and bones from the trout and puree with the butter, cheese, lemon juice, and salt and pepper to taste in a food processor until smooth and well blended. Turn into a bowl, cover, and chill.

Make the salmon pate: puree the smoked salmon pieces, butter, cheese, lemon juice, tomato puree, dill, and salt and pepper to taste in a food processor until smooth and well blended. Turn into a bowl, cover, and chill.

Make the mackerel pate: remove the skin and bones from the mackerel and puree with the butter, cheese, lemon juice, and salt and pepper to taste in a food processor until smooth and well blended. Turn into a bowl, cover, and chill.

Assemble the terrine. Cover and chill overnight.

To serve, carefully turn out the terrine, cut into thick slices, and arrange on individual serving plates with a watercress garnish.