Ingredients
Preparation
- Heat oven to 180 °C. Line an 8x4 inch loaf tin with aluminium foil; spray foil with non-stick cooking spray.
- In a food processor, finely chop the onion and carrot. Heat oil in a skillet over medium heat. Cook onion and carrot until softened. Place parsley and dill in processor until chopped. Add white fish, Norwegian salmon, eggs, salt and pepper; process in pulses until fairly smooth. Add vegetables and pulse again. Gradually mix in water. Transfer mixture to loaf tin and smooth the top.
- Cover with aluminium foil. Place a roasting pan, half full with hot water, in the oven. Place the loaf tin in a roasting pan so that over half is under water. Bake for 1 hour or until the terrine is properly set.
- Remove from the oven and leave to cool before refrigerating. When chilled, remove the terrine from the tin and garnish with dill sprigs. Cut into slices to serve.