Put everything except the salmon trout in a food processor,
Spray two ramekins with spray-and-cook and divide the mixture
between the two.
Put the two ramekins in a larger ovenproof dish, and
fill halfway up the ramekins with water.
Bake at 180 for 30 minutes,
remove from oven and turn the terrine out of the ramekins and let it
Take the same size ramekins and lay out with cling wrap, take the smoked
salmon trout and lay it inside the ramekins, covering all of the
ramekin and overhanging the edges, put the terrine back in the ramekins
and fold the smoked trout over the terrines, remove from the ramekins by
pulling out the cling wrap, serve with a lemon caper sauce and
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