When you hear the word terrine, what comes to mind? For us it sort of conjured up a bridge club party from the ’50s with weird gelatinized and molded salads with chunks of things in them. But oh, how foolish we were to turn up our nose at the idea of a fish terrine, because in the hands of Ordinary Chef Mike Lata, a terrine is a very special thing indeed. He makes his with layers of flaky fish and perfectly cooked potato. It’s a study in simplicity. We have been converted.