35 min cooking time

15 min preparation time

Serves 6 – 8


500 g hake, boneless and skinless
4 eggs
250 ml Clover Cream
3 thin slices white bread, crusts removed
3 ml salt
Good pinch white pepper
Pinch nutmeg
Few drops Tabasco sauce
Few drops Worcestershire sauce
30 ml chopped parsley and/or spring onion
± 200 g cooked, peeled shrimps (optional)
20 ml tomato sauce

Spicy Mayonnaise
15 ml Clover Mooi River Salted Choice Butter
1 small onion, finely chopped
10 ml curry powder
10 ml tomato sauce
10 ml sherry
10 ml lemon juice
15 ml finely chopped capers (optional)
250 ml Cream O’Naise



To serve

  1. Place the fish into a dish suitable for cooking in the microwave oven, cover and microwave on HIGH for 6 minutes or until the fish is just cooked and flakes easily.
  2. Place the fish into a food processor and add the eggs, cream, bread and seasoning ingredients. Process until smooth and divide into three. Stir the parsley and/or spring onion into one third, the shrimps into the second third and leave the last third plain.
  3. Line the base and longer sides of a medium-sized loaf tin or glass dish with a double layer of waxed paper and grease the paper and shorter sides of the dish well with butter. Spoon the green layer into the dish, smooth evenly, cover with the pink and lastly with the white layer.
  4. Place the loaf tin or glass dish into a suitable pan and fill with enough water to reach halfway up the side of the tin or dish. Bake at 180°C for about 30 minutes or until set. Allow to cool a while before turning out. Remove the paper, cover and refrigerate a while to serve cold.

Spicy Mayonnaise

  1. Fry the onion in oil until softened and add the curry powder. Fry gently for 1 more minute.  Stir in the tomato sauce, sherry and lemon juice and cool.
  2. Stir the fried mixture into the mayonnaise and spoon into a bowl to serve with the terrine.


For a more economical yet very good terrine, omit the shrimps in the pink layer.
Substitute the shrimps with smoked trout, cut into strips.