You will make two separate fish farces one with the flathead and one with the trout.
First blanch the spinach in boiling water for about 30 seconds then remove to a bowl with iced water in it and chill.
Then put the spinach in a food processor and blend to a smooth paste.
Remove from the blender and put in a sieve over a bowl so that the liquid in the spinach will drain away.
Fry the chopped onion in a little olive oil until fragrant and translucent but not browned.
Reduce the raspberries in a pan with the icing sugar until they have broken down – give them a bit of a squash with a spoon to assist.
Next in two separate bowls place 50g of the white bread torn in small pieces into each bowl, then pour over half the pouring cream ie about 62mils into each bowl. Beat two of the egg whites a little (you beat them for 10 seconds only to break them up) and put in one bowl and then beat two more egg whites and put in the other bowl.
Give the ingredients in each bowl a good mix and then let sit whilst you prepare the fish.
Finely chop the fish and keep separate.
To make the flathead farce place flathead into food processor and run until well minced. Next put in the bread, cream and egg white mix and blend until well combined.
Finally add in half of the fried onion, the drained spinach discarding the liquid, dill, salt and pepper to taste and then blend until well combined.
If the fish mix forms into a ball in the blender do not blend any longer.
Turn out the mix into a large bowl and fold through half of the whipped cream – (125 mils).
This mix will now be a nice green colour.
Taste and adjust seasoning.
To make the Trout farce follow the same procedure as the white but substitute the chopped chilies and the tobacco for the spinach and dill.
You will now have a nice orange/pink fish farce with a slight bite to it.
Once you have folded through the whipped cream taste and adjust for seasoning.
To assemble: spray the terrine dish with olive oil so the terrine will not stick.
Put the pink farce in first (which means you turn the terrine out it will be the top colour) filling the terrine dish about half way up – but no more than half way up at the most.
Bang the terrine dish firmly on the bench to settle the farce.
Next take your fresh uncooked crayfish tail and roll it around in the raspberries so that it is well coated and carefully place in the middle of the terrine dish on top of the trout farce.
Gently push the tail into the farce so that it sinks half way in.
Next carefully place some of the flathead (green) farce against the side of the terrine dish so as to fill in the gap between the crayfish and the side of the terrine dish – this makes sure there is a definite line between the green and the pink when you turn the terrine out.
Then cover the rest of the crayfish and fill to the top of the terrine dish.
Bang the dish again several times firmly on a bench to settle.
Place on top of a folded tee towel in a roasting pan and then fill with boiling water until it is half way up the terrine dish.
Cook in an oven at about 150 degrees fan forced for about 40 minutes or until the internal temperature of the terrine reaches 80 degrees.
Once cooked remove from pan and let cool then refrigerate over night.
To serve: turn out of terrine dish and slice about 1cm thick. With a pastry brush dip it into the raspberries and paint a thick stroke across a plate.
Place the terrine slice half way over the raspberries.
Serve with toasted sourdough rubbed with a raw garlic clove and some mixed greens lightly dressed with oil and balsamic.