Smoked Fish Terrine

Summary

Ingredients

• 200 g salmon, smoked
• 200 g trout fillet (s), smoked
• 250 g crème fraîche
• 0.25 liter ¼ fish stock
• 50 g caviar (trout caviar)
• 4 sheets gelatin
• salt
• Pepper, whiter

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Instructions

1. Soak the gelatine in cold water, then squeeze it well and dissolve it in 3 tablespoons of heated fish stock. Pour half of the liquid in the bottom of a terrine mold (1 l) and let it solidify. It looks very nice when a sprig of dill is poured in with it. Keep the rest of the liquid still warm.
2. Cut the smoked salmon into pieces and puree with 100g crème fraîche and the trout fillets with the rest of the crème fraîche. Season both masses with salt and pepper.
3. Pour the smoked salmon mousse into the terrine dish, form a hollow in the middle (along the entire length of the dish) and add the trout caviar. Cover with the trout mousse. Push the shape onto a damp cloth so that no cavities are created. Pour the rest of the jelly liquid over them and refrigerate for a few hours.