Fish Terrine
by Editorial Staff
Smoked trout is frozen in a creamy gelatinous mass and served as a cold snack.
Servings: 9
Ingredients
- Smoked trout, fillet – 5 pcs.
- Large carrots (cut into circles) – 1 pc.
- The gelatin in plates – 15 g
- Fat cream – 500 g
- Fresh dill (chopped) – 30 g
- Salt to taste
- Ground white pepper – to taste
- Lettuce or Frize salad for serving
- Fresh tomatoes for serving
- White bread (toasted) for serving
How to make fish terrine:
Directions
- Boil the carrots in salted water until soft, for about 10 minutes. Rinse under cold running water.
- Place the carrot slices in a 6 cm deep rectangular dish with a non-stick coating.
- Put the gelatin plates in a bowl with cold water, leave until softened, for 5 minutes.
- Meanwhile, in a small saucepan, bring the cream to a boil, remove the saucepan from the stove. Lightly squeeze the gelatin strips and put in a saucepan with hot cream, dilute the gelatin. Add dill, salt, and pepper to taste.
- Pour the creamy mass in one layer into the prepared form, put one fillet on it, pour cream again. Continue to alternate between cream and fish. Then cover the mold with plastic wrap and refrigerate for 8 hours or overnight.
- Take the form out of the refrigerator 30 minutes before serving, turn it over onto a serving dish, remove the form, leaving the appetizer on the platter. Cut the fish terrine into slices, let stand at room temperature for about 10 minutes. Serve fresh tomatoes, lettuce, and croutons with the fish terrine.
Enjoy your meal!
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