Terrine with Smoked Trout Mousse

Ingredients

• 150 ml dry white wine
• 4 sheets gelatin
• 400 g trout fillet
• 3 Garlic cloves
• 2 tbsp olive oil
• 250 ml fish stock
• 250 ml heavy cream
• Salt
• Pepper
• 1 sheet gelatin
• 1 stalk leek

Instructions

1. 1.

   Place the terrine mold in the freezer. Soak the gelatin in cold water. Warm the white wine briefly in a pot. Squeeze out excess water from the gelatin and add it to the warm wine. Pour two‑thirds of the liquid into the terrine mold, rotating and tilting to distribute evenly. Set aside in the refrigerator.

2. 2.

   Meanwhile cut two‑thirds of the trout fillet into small pieces. Peel and finely chop the garlic. Soak the gelatin again. Heat the oil in a pot and sauté the garlic until translucent. Add the trout pieces, cook for 2–3 minutes, deglaze with fish stock and 2 Tbsp cream, season with salt and pepper. Simmer for another 5–8 minutes, then add the soaked, squeezed gelatin. Puree and place in a cold water bath.

3. 3.

   While that cooks, whip the remaining cream until stiff peaks form and fold it into the beginning of the gelatinising fish puree. Pour one‑third of the fish mousse into the terrine and return to the refrigerator for half an hour.

4. 4.

   Wash the leek, halve it and separate the strands. Blanch the leek leaves in boiling salted water for about 2 minutes, remove, rinse with cold water, and drain well. Lay a leek leaf flat and wrap a trout fillet around it. Place two stacked fillets on top of the mousse, spread the remaining fish mousse over them, and refrigerate for another hour.

5. 5.

   Pour the remaining liquid over the finished terrine and let it set. Carefully hold the terrine over a hot water bath, pour out the liquid, cut into 2 cm wide slices, and serve on a plate with toasted bread slices and a dollop of dill cream.