Smoked Trout Cream Cheese Terrine
A fresh terrine recipe featuring smoked trout fillets, cream cheese, horseradish, lemon zest, dill, Noilly Prat, whipping cream, and a touch of white pepper, served with optional mustard sauce.
Ingredients
- 400 g smoked trout fillet
- 3 sheets white gelatin
- 400 g cream cheese (plain)
- 2 tbsp horseradish (jar)
- 0.5 untreated lemon (zest)
- 3 tbsp freshly chopped dill
- 20 ml Noilly Prat
- 150 ml whipping cream
- 1 splash Lemon juice
- Salt
- white pepper (ground)
Instructions
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1.
Line the terrine mold with plastic wrap.
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2.
If necessary, remove skin from trout fillets. Soak gelatin in cold water. Whisk cream cheese with horseradish, lemon zest, and dill until smooth. Warm gelatin slightly with Noilly Prat to dissolve, then stir in 2 tbsp cream cheese and mix into the remaining mixture. Beat whipping cream stiff and fold it in. Season with lemon juice, salt, and pepper.
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3.
Spread a thin layer of cream on the bottom of the mold and arrange trout fillets over it. Cover with more cream, smooth, and add another layer of fish. Repeat until all ingredients are layered. Finish with cream, cover with plastic wrap, and chill for at least 4 hours.
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4.
Before serving, unmold the terrine, remove the plastic wrap, and slice into rounds.
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5.
Serve with mustard sauce if desired.
