Poached smoked haddock and sun dried tomato terrine
To make the terrine place the haddock, eggs, cream and sun dried tomatoes in a blender and blend for 1-2 minutes. Season with salt and pepper.
Lay the slices of pancetta on a table top previously covered with cling film, place the haddock mousse in the centre and roll the pancetta around it, wrap tightly and poach in boiling water for 9-10 minutes.
To make the basil oil, blend the basil with the olive oil for 1 minute and set aside to infuse.
Place all the ingredients for the mousse in a deep base pan and gently bring to 80C. Set aside to cool completely before serving.