Arbroath Smokie Terrine

Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath

Ingredients
One pair of Smokies (boned and skinned)
3 eggs
4oz ground white breadcrumbs
¼ pint of double cream
Pepper and ½ squeezed lemon
Chopped parsley

Method
1. Liquidise all the ingredients together until smooth and pour into a greased earthenware mould.
2. Place in a roasting tray half filled with water and cover the top of the mould with foil.
3. Cook in oven for 1hr 15 mins at gas Mark 3. Check when ready by holing the centre with a skewer. If clean when removed, the terrine is ready.

Turn out and portion. Serve with hot parsley sauce.