|Smoked salmon||225 Gram (Off Cuts)|
|Dijon mustard||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Dried dill||1⁄2 Teaspoon|
|Single cream||1⁄4 Pint (150 Milliliter)|
|Skinless boneless bream/Haddock, cut into chunks||450 Gram, cut in to chunks|
|Chopped fresh parsley||2 Tablespoon|
|Egg yolk||1⁄4 Pint (150 Milliliter)|
|Unsweetened yogurt||1 Cup (16 tbs) (Use As Needed)|
|Red pepper||1 , blanched, seeded and finely shredded|
|Whole meal toast slice||5 , cut into triangles, to serve|
1. Puree the smoked salmon adding the mustard, lemon juice, sugar, dill and 1 egg white.
2. Stand a bowl over ice and turn the salmon into it. Mix in the cream, a dribble at a time. When it is all incorporated, cover the bowl and chill while you prepare the bream.
3. Puree the bream in a food processor adding the parsley, salt and white pepper to taste, and the remaining egg whites.
4. Place the mixture in a bowl over ice. Mix the egg yolk with the yogurt and combine with the pureed bream.
5. Line a 1 kg (2 lb) loaf tin or equivalent size terrine with non-stick silicone paper. Spread the bream mixture in the bottom, cover with the shredded red pepper and then the salmon mixture. Smooth the surface and cover with 2 layers of non-stick silicone paper.
6. Place in a roasting tin half-filled with water in a preheated oven for 1-1 1/2 hours (a skewer should come out clean when it is cooked). Allow to cool, then chill for 12 hours.
7. Turn out, peel off the paper and serve in slices with toast.