Smoked Fish Terrine

Ingredients

• 500 g trout fillet
• 250 g Salmon fillet
• 100 g kidney beans
• 1 lemon (juice and grated zest)
• 0.5 l whipping cream
• 4 tbsp Noilly Prat
• 1 tsp Cayenne pepper
• 250 ml fish stock (from the jar)
• 250 ml Whipping Cream
• 125 ml champagne
• Salt
• ground pepper
• thick plastic wrap (freezer film)

Instructions

1. 1.

   Remove bones from fish fillets with tweezers, cut salmon into ~1 cm thick strips, salt, drizzle with ~1 tbsp lemon juice and sprinkle with lemon zest.

2. 2.

   Coarsely chop trout and place in the freezer for about 10 minutes.

3. 3.

   Meanwhile trim beans, cut ends, blanch in heavily salted boiling water (1 tbsp salt) for ~8 minutes, remove, shock in ice water and drain.

4. 4.

   Process trout pieces in a food processor into a filling, gradually adding cold cream and Noilly Prat, seasoning with cayenne pepper and salt as you go.

5. 5.

   Line a loaf pan with plastic wrap, let the sides hang over. Layer 1/3 of the trout filling, half of the salmon strips and beans; then another layer of 1/3 trout filling with remaining salmon and beans; finish by covering with trout filling and smoothing the top. Cover with the wrap.

6. 6.

   Preheat oven to 110 °C and bake the terrine in a water bath for about 1 hour, remove and let cool for ~15 minutes.

7. 7.

   Reduce fish stock and cream to one third, add champagne, season with salt and pepper.

8. 8.

   Serve the warm terrine sliced, topped with sauce and fresh salad leaves.