Name: Rainbow trout terrine
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 80 g trout cold smoked; 250 g cream cheese; 2 Tbs gherkins or capers, chopped; lemon zest and juice; 1 Tbs horseradish grated; fennel to serve

Recipe Disclaimer

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Ingredients (6)

80 g	trout — cold smoked
250 g	cream cheese
2 Tbs	gherkins — or capers, chopped
	lemon — zest and juice
1 Tbs	horseradish — grated
	fennel — to serve

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Method:

Line 6 mini loaf pans with cling wrap and slice your trout the size of the bottom of the pan. Lay a single layer of trout in each pan. Mix the cream cheese,gherkins lemon zest and juice together. Spoon about 1½ tbsp of the cream cheese mixture on top of the trout and place another layer of trout on the cream cheese. You can add another layer if you have more product, but you must end with a trout layer. Close the cling wrap and place in the fridge. When ready to serve, plate up with a few slices of thin melba toast and a sprig of fennel or micro greens.

Cook’s note
you can make this in one big loaf tin and serve in slices or use round ramekins. Smoked salmon will also work for this recipe.

Reprinted with permission of My Easy Cooking.

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