Smoked Fish, Mascarpone, and Dill Terrine

Soak sheet gelatin (10 g) in cold water for 10 minutes.

Cut smoked haddock (200 g) into pieces and remove the bones from smoked herring (200 g).

Warm lemon juice (50 g), squeeze the gelatin dry, and dissolve it in the hot juice.

Finely chop dill (30 g). Mix mascarpone (300 g) with the dill, lemon juice with gelatin, table salt (3 g), and black pepper (1 g).

Line a mould measuring about 20 × 8 cm with plastic wrap. Cover the base and sides with slices of smoked salmon (200 g), then add half of the cream mixture and two smoked herring fillets. Add the remaining cream mixture in stages with the chopped haddock, the last cream mixture, and the herring, then cover the top with salmon slices.

Cover the terrine with plastic wrap and refrigerate for at least 8 hours.

Before serving, warm the mould in hot water for 2–3 minutes, remove the terrine from the wrap, and cut it into slices about 1 cm thick.