Fish Terrine Without Gelatin

Ingredients

• 300 g trout fillet
• 200 g Salmon fillet
• 200 g crème fraîche
• 100 g shrimp (cooked)
• 1 tbsp Lemon Juice
• 1 tbsp chopped dill sprigs

Instructions

1. 1.

   Crush the trout fillet with a hand blender or food processor until smooth.

2. 2.

   Process the salmon similarly to how you would treat trout fillet.

3. 3.

   Using an electric hand mixer, whip the crème fraîche like cream until half‑soft, then fold it into each separate fish mixture.

4. 4.

   Line a loaf pan with cling film. First pour in half of the trout mixture and spread evenly, then add salmon and again trout, smoothing each layer; refrigerate until firm.

5. 5.

   Chop the shrimp and mix with dill and lemon juice.

6. 6.

   Serve the terrine by pouring it onto a plate and garnish with chopped shrimp.