Smoked herring terrine

Back in London after the Christmas break and adventures in trying to make nice food with ingredients bought from a Tesco Metro continue.  This is, actually, an absolute winner.

Smoked Herring (Kipper) Terrine

1 vacuum packed packet of kipper fillets with butter (approx cost 80p)
4 tbps home-made mayonnaise

Boil a kettle full of water (approx 1.5 litres).  Place the kipper packet in a large saucepan or le creuset on a work surface.  Empty the kettle over it and leave for 10 minutes.  Lord knows you should ignore the instructions on the packet to boil for 15 minutes.

Use the instructions in the coleslaw post from February 2011 to make the mayonnaise, using white wine or cider vinegar instead of the lemon juice and smooth Dijon mustard instead of wholegrain.  Pay particular attention to the notes therein on tasting and seasoning to create a lengthened flavour.

Remove the packet from the water and use scissors to cut it open over a mixing bowl to catch the butter.  Remove the fillets to a board to remove the skin and roughly flake the fish using your hands.  Ignore the tiny bones and throw the skin away.

Add the mayonnaise and kipper flesh to the bowl, mix well and empty into a smaller bowl.  You can eat it there and then and it will be good.  But cover with cling film, leave for 24 hours in the fridge, and eat on hot buttered toast, and it will be superb.