Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 600 g trout fillet (s), smoked, skinless
- 20 g butter
- 20 g flour
- 100 ml broth
- 50 ml white wine
- 8 sheets gelatin
- 1 tablespoon lemon juice
- 1 cup whipped cream
- 1 bunch dill
- 200 g crabs
- 2 tablespoon vermouth, dry, alternatively sherry
Print Recipe
Pin Recipe Instructions
- Chop trout fillets and puree. Melt the fat, stir in the flour and deglaze with the stock, wine and wormwood, stir until smooth. Dissolve dripping wet, soaked gelatine in the sauce. Fold in the trout puree, whipped cream and finely chopped dill, season with lemon juice, salt and white pepper. Line a 2 liter terrine dish with a few sprigs of dill and pour in half of the mixture. Place the cooked crabs as an intermediate layer. Then fill up the rest. Let the terrine set in the refrigerator overnight.
- Just before the guests arrive, cut the terrine into slices with a sharp knife. If necessary, clean the knife after each slice, otherwise the crab layer is a bit difficult to cut through.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below