Salmon and Trout Terrine
| Serves: 4-6 | Category: Fish & Seafood | Course: Starter | Machine: Food Processor | Total time (min.): 45 |
Relive the 60's with this Salmon and Trout Terrine.
Ingredients
- 350gm (12oz) piece of skinless salmon fillet, any bones removed
- 450ml (¾ pint) hot fish stock
- 250g (9oz) smoked salmon or trout slices
- 10ml (2 tsp) powdered gelatine
- 30ml (2 tbsp) lemon juice
- 10 sprigs of parsley
- small handful dill sprigs
- 10 ml (2 tsp) snipped fresh chives
- 225g (8oz) hot smoked trout fillets, flaked
- 75g (30z) crème fraîche
- 30ml (2 tbsp) hot horseradish sauce
- 225g (8oz) curd cheese
- salt and freshly ground black pepper
- fresh chives, to garnish
Tools
- Kitchen Machine
- Food Processing Attachment
