Summary

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

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Instructions

1. 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.
2. 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.