Preheat the oven to 375 degrees. Grease a 11⁄2 quart rectangle mold and line it with plastic, letting the sides overhang. Grind the fish mixture ingredients in a food processor until perfectly smooth. Divide the mixture in three. Process one-third in the food processor with the spinach and the basil. Scrape the bowl of the food processor thoroughly so you won’t have to wash it to mix the red layer. Pack tightly and neatly in the mold. Tightly pack the second (white) third on top of the green layer in the mold. Process the last third with the sun-dried tomatoes or tomato paste until perfectly smooth. Pack on top of the white layer in the mold gently, so as not to disturb the layers beneath. Fold the overhanging plastic over the top of the mold. Bake for 1 hour or until the top is firm. Serve chilled, with pesto or watercress wasabi sauce.
Makes a dozen servings.
Variation: Tricolor White Bean Terrine
Substitute 6 cups canned and thoroughly drained white beans for the fish and proceed just as above.
Recommended wine: 2011 O’Dwyers Creek Sauvignon Blanc
The iconic nature of this cool climate varietal from New Zealand’s world/renowned Marlborough region is expressed by its distinctive fruit flavors. This wine has tropical and pawpaw notes with a grassy edge, along with vibrant fruits with a juicy centre. Citrus flavors show good length and balance with a lingering taste of orange peel.