Mackerel terrine in puff pastry


  • 800g shredded smoked mackerel
  • 200g green asparagus tips
  • 200g green beans
  • 4 Ovyta eggs
  • 30g flat leaf parsley
  • 2 sheets of ready-to-use puff pastry
  • salt and pepper
  • 40 ml milk or cream


Blanch the beans and asparagus tips by boiling for 3 minutes in boiling salted water and then rinsing under cold running water. Beat the milk and Ovyta eggs together. Keep a little aside to finish the dish and mix the rest with the shredded mackerel and add the flat leaf parsley. Mix thoroughly and season with salt and pepper. Spread the sheets of puff pastry into two terrine moulds. Pour in a layer of the fish mixture. Top with some of the vegetables and repeat until you have used up all the ingredients. Fold the puff pastry and seal closed, then brush with the rest of the milk and egg mixture. Bake for 35 minutes at 180°C.

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