3 large herrings
For the marinade
juice 1/2 large orange
1 tsp (5 ml) chopped chives
1 tsp (5 ml) chopped thyme
1 tsp (5 ml) chopped parsley
1 tsp (5 ml) chopped chives
1 tsp (5 ml) chopped thyme
1 tsp (5 ml) chopped parsley
For the pate
grated rind 1/2 large orange
2 tsp (10 ml) grated horseradish
2 tsp (10 ml) Dijon mustard
15 ml (1 tbls) chopped parsley
15 ml (1 tbls) mixed chopped chives and thyme
30 ml (2 tbls) double (heavy) cream (optional)
2 tsp (10 ml) grated horseradish
2 tsp (10 ml) Dijon mustard
15 ml (1 tbls) chopped parsley
15 ml (1 tbls) mixed chopped chives and thyme
30 ml (2 tbls) double (heavy) cream (optional)
method
1. Mix the ingredients for the marinade into a bowl.
2. Fillet the herrings and cut one of the fillets into thin strips.
3. Mix the strips into the marinade and leave them for 30 minutes.
4. Heat the oven to gas mark 4/180°C (350°F).
5. Finely mince (grind) the remaining fillets.
6. Mix in the rest of the ingredients for the pate.
7. Put half the mixture into a small, earthenware terrine or pate dish.
8. Lay the marinated strips on top.
9. Put in the remaining pate mixture, press it down well and smooth the top.
10. Cover the terrine and put it in a baking tin (pan) of water.
11. Put it into the oven for 1 1/2 hours.
12. Cool the pate (preferably not in the refrigerator) completely before turning it out.
2. Fillet the herrings and cut one of the fillets into thin strips.
3. Mix the strips into the marinade and leave them for 30 minutes.
4. Heat the oven to gas mark 4/180°C (350°F).
5. Finely mince (grind) the remaining fillets.
6. Mix in the rest of the ingredients for the pate.
7. Put half the mixture into a small, earthenware terrine or pate dish.
8. Lay the marinated strips on top.
9. Put in the remaining pate mixture, press it down well and smooth the top.
10. Cover the terrine and put it in a baking tin (pan) of water.
11. Put it into the oven for 1 1/2 hours.
12. Cool the pate (preferably not in the refrigerator) completely before turning it out.
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