Smoked Fish Terrine

Ingredients

• 4 trout fillets (smoked about 300 g)
• 6 sheets white gelatin
• 150 ml crème fraîche
• 2 tbsp lemon juice
• 600 g quark
• 2 tbsp freshly grated horseradish (or jarred)
• 1 bunch chives (cut into fine ribbons)
• Salt
• ground pepper
• 3 sheets red gelatin
• 125 ml passata tomato sauce (ready-made)
• Salt
• sugar
• Tabasco
• 40 ml gin

Instructions

1. 1.

   Soak the red gelatin and dissolve in a little warm water according to instructions. Season the passata with gin, a splash of Tabasco, a pinch of sugar and salt, taste, then stir in the dissolved gelatin.

2. 2.

   Line a loaf pan with cling film, pour in the prepared gel and refrigerate.

3. 3.

   Soak the white gelatin and dissolve it properly.

4. 4.

   Blend trout fillets with crème fraîche and lemon juice in a food processor, fold in quark, horseradish and chives, season with salt and pepper. Stir in the dissolved white gelatin and spread over the red gel, smooth, cover with film, refrigerate until set.

5. 5.

   For serving pour the terrine onto a plate, remove the film, slice into rounds and arrange on leafy greens.