Smoked Trout Terrines
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Prep Time
30 Minutes
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Yield
6
Ingredients
- 12-14 large slices of cold smoked trout or salmon (approx 400g)
- 2 x 105g cans of smoked rainbow trout, drained well
- 1 lemon, zested
- 1 spring onion, finely chopped
- 1 tbsp capers, chopped
- 1 small handful of tarragon and parsley, chopped
- 100g mascarpone or cream cheese
- 2 tbsp cream
- Salt & pepper
- Mixed salad leaves, to serve
Instructions
- Line 4 x 1/2 cup (approx.) moulds with cling film, then line the moulds with a few pieces of smoked salmon/trout ensuring there are no gaps.
- In a food processor add the rainbow trout, any remaining cold smoked salmon or trout slices that are left, lemon, capers, spring onion, herbs with a pinch of salt and pepper, mascarpone and cream and lightly pulse until just combined.
- Fill the moulds with the trout mixture and then gather the smoked salmon/trout from the sides to the centre, to cover the mixture. Cover with the excess cling wrap and press down to compact. Place in the fridge, for at least 3 hours or overnight.
- To serve, carefully demould and remove cling film and place on plates. Mix lettuce leaves with a squeeze of lemon, salt and pepper and a splash of oil. Serve beside the terrines.
| Ready in: | 30 Minutes |
| Course: | Lunch, Dinner, Entreè |
| Recipe Type: | Dips & Mousses, Video Recipes |
| Ingredient: | Trout |
Smoked Trout Terrines
This smoked trout terrine is a retro dish from the 60s. Remember when dinner parties were all the rage? Well, it’s time to make what’s old new again. Perfect for a light lunch or a light dinner served with a fresh green salad. Watch Justine Schofield show you how easy terrines are to make.
If you’re looking for more inspirational and tasty smoked trout recipe ideas, check out our complete range of easy to make smoked trout recipes.
Did you know:
A terrine, in traditional French cuisine, is a loaf of forcemeat, similar to a pâté, that is cooked in a covered pottery mould, called a terrine. Modern terrines do not necessarily contain meat, but still contain meat-like textures, such as fish, mushrooms and pureed fruits or vegetables high in pectin. The terrine, when as a cooking vessel, is a deep, rectangular, straight-sided dish. It’s normally ceramic, glass or even cast iron.
Terrines are usually served cold or at room temperature. In the past, terrines were under the province of professional charcuteries, along with sausages, pâtés, galantines, and confit. Less commonly, a terrine may be another food cooked or served in the cooking dish called a ‘terrine’.
In traditional cooking, the terrine dish often would be made in the shape of an animal, usually depicting the contents of the terrine.
Another meaning of terrine is the actual food that is cooked or served in these containers. The food is constructed in loaf-shaped layers of either meat or fish, like in our smoked trout terrines recipe, and can sometimes actually contain vegetables that are served cold either in the terrine it was cooked in or sliced.
