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🍽️ Elegant Fish Terrine with Smoked Salmon and Trout

1534 kcal · 30 min · 4 servings

Ingredients

• 4 sheets white gelatin
• 0.25 l fish stock (from the jar)
• 200 g smoked salmon
• 250 g crème fraîche
• 200 g smoked trout fillet
• salt (pepper)
• pepper
• 50 g trout caviar
• 1 sprig dill

Instructions

1. 1. Soak the gelatin in a bowl of cold water.
2. 2. Heat three tablespoons of fish stock in a pot.
3. 3. Squeeze the soaked gelatin well.
4. 4. Dissolve the gelatin in the warm fish stock.
5. 5. Let the jelly mixture cool down briefly.
6. 6. Pour half of the jelly liquid into a 1-liter terrine mold with a rounded bottom.
7. 7. Place the mold in the refrigerator until the jelly is set.
8. 8. Finely chop the smoked salmon.
9. 9. Puree the smoked salmon with 100 grams of crème fraîche until smooth.
10. 10. Puree the trout fillets with the remaining crème fraîche.
11. 11. Season both purees with salt and pepper.
12. 12. Spread the smoked salmon mixture evenly over the set jelly layer.
13. 13. Press a indentation into the center of the salmon layer.
14. 14. Fill the indentation with trout roe.
15. 15. Cover the roe with the trout mousse.
16. 16. Place the mold on a damp cloth to avoid air pockets.
17. 17. Carefully pour the remaining jelly liquid over the mousse.
18. 18. Chill the terrine for at least four hours.
19. 19. Dip the mold briefly in hot water before unmolding.
20. 20. Unmold the terrine onto a plate.
21. 21. Slice the terrine.
22. 22. Garnish the slices with dill sprigs.

Nutrition per serving

• kcal: 1534
• Protein: 123 g · Fett/Fat: 105 g · Carbs: 20 g