Fish Terrine
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon dried dill
3 egg whites
150 ml (1/4 pint) single cream
450 g (1 lb) skinned and boned bream or haddock, cut into chunks
2 tablespoons chopped fresh parsley
salt
white pepper
1 egg yolk 150 ml (1/4 pint)
plain unsweetened yogurt
1 red pepper, blanched, seeded and finely shredded
5 slices whole meal toast, cut into triangles, to serve
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