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🍽️ Smoked Fish Terrine

218 kcal · 30 min · 4 servings

Ingredients

• 4 Trout fillets (smoked approx. 300 g)
• 6 sheets white gelatin
• 150 ml Crème fraîche
• 2 tbsp Lemon juice
• 600 g Quark
• 2 tbsp freshly grated horseradish (or from a jar)
• 1 bunch Chives (cut into fine rings)
• Salt
• Pepper (from a mill)
• 3 sheets red gelatin
• 125 ml strained tomatoes (ready-made product)
• Salt
• Sugar
• Tabasco
• 40 ml Gin

Instructions

1. 1. Soak red gelatin in cold water.
2. 2. Dissolve the soaked red gelatin in a little warm water.
3. 3. Season the puréed tomatoes with gin, a few drops of Tabasco, a pinch of sugar, and salt.
4. 4. Stir the dissolved red gelatin into the tomato mixture.
5. 5. Line a loaf pan with cling film.
6. 6. Pour the red tomato gelatin mixture into the pan.
7. 7. Place the pan in the refrigerator.
8. 8. Soak white gelatin in cold water.
9. 9. Dissolve the soaked white gelatin according to package instructions.
10. 10. Puree the trout fillets with crème fraîche and lemon juice in a food processor.
11. 11. Stir in quark, horseradish, and chives into the fish mixture.
12. 12. Season the mixture with salt and pepper to taste.
13. 13. Stir the dissolved white gelatin into the fish mixture.
14. 14. Pour the fish mixture over the red jelly in the pan.
15. 15. Smooth the surface.
16. 16. Cover the pan with cling film.
17. 17. Place the pan in the refrigerator until the mixture is set.
18. 18. Turn out the terrine onto a serving plate.
19. 19. Remove the cling film.
20. 20. Slice the terrine.
21. 21. Serve the slices with leaf salads.

Nutrition per serving

• kcal: 218
• Protein: 22 g · Fett/Fat: 10 g · Carbs: 5 g