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🍽️ Smoked Fish and Cream Cheese Terrine

2328 kcal · 30 min · 4 servings

Ingredients

• 400 g smoked trout fillet
• 3 sheets white gelatin
• 400 g cream cheese (plain)
• 2 tbsp horseradish (jar)
• 0.5 untreated lemon (zest)
• 3 tbsp fresh chopped dill
• 20 ml Noilly Prat
• 150 ml whipping cream
• 1 dash lemon juice
• salt
• white pepper (from the mill)

Instructions

1. 1. Line the terrine mold with cling film.
2. 2. If necessary, remove the skin from the trout fillets.
3. 3. Soak the gelatin in cold water.
4. 4. Stir the cream cheese until smooth with the horseradish, lemon zest, and chopped dill.
5. 5. Squeeze out the soaked gelatin.
6. 6. Gently warm the gelatin with the Noilly Prat and let it melt.
7. 7. Stir 2 tablespoons of the cream cheese mixture into the melted gelatin.
8. 8. Mix the gelatin mixture with the remaining cream cheese.
9. 9. Whip the cream until stiff.
10. 10. Fold the whipped cream into the cream cheese mixture.
11. 11. Season the cream with lemon juice, salt, and pepper.
12. 12. Spread a small amount of the cream on the bottom of the mold.
13. 13. Place trout fillets on the cream.
14. 14. Cover the fish with some cream.
15. 15. Smooth the cream.
16. 16. Place more fish slices on top.
17. 17. Repeat the layers until all ingredients are used.
18. 18. Finish with a layer of cream.
19. 19. Cover the terrine with the film.
20. 20. Place the terrine in the refrigerator for at least 4 hours.
21. 21. Unmold the terrine before serving.
22. 22. Remove the film.
23. 23. Slice the terrine.
24. 24. Serve with mustard sauce if desired.

Nutrition per serving

• kcal: 2328
• Protein: 138 g · Fett/Fat: 186 g · Carbs: 23 g