Summary

Ingredients

• 300 g salmon fillet (s), fresh
• 150 g trout fillet (s), smoked
• 300 g crème fraîche
• 160 g cream
• 1 tablespoon lemon juice
• 20 g butter
• 1 egg (s)
• salt and pepper
• Paprika powder

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Instructions

1. Spread an elongated pie dish with approx. 1 liter content thinly with soft butter and place in the refrigerator for at least 1 hour.
2. Remove the skin and fat deposits from the salmon, also remove the dark areas. Cut both types of fish into small pieces, drizzle with a little lemon juice and put in the refrigerator for about 1 hour.
3. Puree the fish cubes with the cutting stick, then work in the whole egg. Then add the creme fraiche and finally the cream. Season very vigorously with salt, pepper and paprika (it must taste almost over-seasoned) and fill the farce into the pan. In doing so, hit the surface several times so that there are no air holes. Cover with aluminum foil and tear a small hole in the foil.
4. Place the terrine in a slightly larger dish, put it in the oven preheated to 200 ° C and fill it up with boiling water so that the terrine is about halfway up in the water. Let cook in a water bath for about 30-35 minutes.
5. Switch off the oven and let the terrine steep for another 15 minutes. Remove and let cool next to the stove for 2-3 hours.
6. Carefully tip the terrine onto a plate, absorbing any liquid that may leak out with kitchen paper. Cover with foil and put in the refrigerator overnight, even for several days.
7. Cut into thick slices with a knife repeatedly dipped in hot water and serve with a small salad and baguette.