Fish Terrine

Ingredients

• 4 sheets of white gelatin
• 0.25 l fish stock (from the jar)
• 200 g smoked salmon
• 250 g crème fraîche
• 200 g smoked trout fillet
• salt (pepper)
• Pepper
• 50 g trout caviar
• 1 sprig dill

Instructions

1. 1.

   Soak the gelatin in cold water. Heat 3 tbsp of fish stock, squeeze out excess liquid from the gelatin and dissolve it in the stock. Let it cool slightly and pour half of the gelée into a terrine mold with a rounded bottom that holds 1 l. Chill until set.

2. 2.

   Finely chop smoked salmon and blend with 100 g crème fraîche. Blend trout fillets with the remaining crème fraîche. Season both purées with salt and pepper. Spread the smoked salmon mixture over the gelée and smooth it out. Press a well into the center, fill with trout caviar, and cover with the trout mousse. Place the mold on a damp cloth to avoid voids. Finish with the remaining gelée and chill for at least 4 hours.

3. 3.

   Before serving briefly dip in hot water, lift, slice, and decorate the fish terrine with dill sprigs.