Add the parsley to the liquor and spoon over and around the fish. The dish is now ready to serve. As mentioned in the introduction to this recipe, new potatoes and green salad leaves can also be added to this dish. Very thinly sliced carrots cooked with the herrings or onions also work very well. A separate warm potato salad, dressed with soured cream, lemon juice and chive, eats well as an accompaniment.
Terrine is also the French term, the name of an earthenware dish and the food cooked in it.
The word comes from the Latin terra, or 'earth', thus earthenware. I've replaced the pork liver with chicken livers, which have a richer flavour. The texture and consistency of this dish is entirely up to you. The pork meats can be bought already coarsely or finely minced, but for the very best results, the meats should be finely chopped by hand. This ensures their natural juices are kept, resulting in a moisture finish.