Smoked Fish Terrine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
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