This is a simple, yet delicious, terrine served with modern and traditional garnishes. The terrine should be made the day before or on the morning even, of the day it is to be served. The tartare sauce, jellies and dressing can all be made in advance, but preferably on the day of serving. The beer batter should have at least one hour of maturing time.
Courtesy of Philip Howard at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.