Wild Trout Terrine with Lemon and Chilli
A smooth, elegant terrine showcasing the delicate flavor of wild trout.
Equipment
- Food processor, Loaf pan, Parchment paper, Steamer or large pot with rack, Mixing bowls
Ingredients
- Cream heavy 120ml
- Dill fresh 2 tbsp
- Eggs 3
- Lemon juice 2 tbsp
- Salt and pepper to taste
- Smoked trout 150g
- Wild trout fillets 500g
Instructions
- Preheat oven to 180°C (350°F).
- Line a loaf pan with parchment paper.
- In a food processor, blend wild trout fillets until smooth.
- Add eggs, cream, lemon juice, dill, salt, and pepper.
- Blend until well combined.
- Fold in smoked trout pieces.
- Pour mixture into the prepared loaf pan.
- Cover tightly with foil.
- Place the loaf pan in a steamer or a large pot with a rack.
- Add boiling water to come halfway up the sides of the loaf pan.
- Steam or bake for 60 minutes, or until set.
- Let the terrine cool completely before slicing and serving.
Notes & Wine Advice
Serving Tip:
Serve chilled with crusty bread and a squeeze of lemon.Wine Advice:
A crisp Sauvignon Blanc or a dry Riesling.Nutrition values
Calories: 280 kcal | Carbohydrates: 3 g | Protein: 25 g | Fat: 18 g | Sugar: 1 g