Rainbow trout terrine

Recipe from: 5 December 2011

Ingredients 6
Servings 1
Minutes 00:20


Serving Change
  • 80
    cold smoked trout
  • 250
    cream cheese
  • 2
    chopped gherkins or capers
  • Zest and juice of ½ lemon
  • 1
    grated fresh horse radish
  • Fresh fennel for serving


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.

To visit My Easy Cooking’s blog, click here.

Read more on: festive 2014  |  recipes


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