Lemon and Pink Peppercorn Smoked Trout Terrine
Lemon and Pink Peppercorn Smoked Trout Terrine

Lemon and Pink Peppercorn Smoked Trout Terrine

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Appetizer
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aisling larkin trout terrine
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 12 hours

Ingredients

Filling

  • 500 g side of trout skin on
  • 1 lemon
  • Sea salt
  • Black pepper

Terrine

  • 300 g smoked cold trout or salmon to line the outside
  • 2 tsp pink peppercorns coarsely ground
  • 150 g cream cheese
  • 50 g double cream
  • 50 g butter
  • 20 g dill chopped, a few sprigs reserved to garnish
  • 20 g cornichons finely chopped
  • Black pepper

To serve

  • Pickled Cucumber
  • Guinness Treacle Brown Bread

Instructions

  • Prepare the filling. Heat the oven to 160°C fan/gas 4. Put the trout on a large sheet of foil, season with salt and pepper, then lay the lemon slices on top and seal the foil to make a parcel. Cook for 15-20 minutes, open the parcel, check the fish is cooked through (opaque and easy to flake), then leave to cool.
  • Line a 1lb loaf tin with cling film.
  • Combine the smoked trout with cream cheese, double cream and butter with dill, cornichons and pink peppercorns in a food processor and blitz until smooth.
  • Line the terrine with cold sliced salmon/ trout allowing some to hang over the edges.
  • Fill with half the creamy trout mix, sprinkle with dill and pink peppercorns and top with remaining mixture and smooth on top, place one strip of smoked salmon/trout down the middle and then fold over the hanging trimmings.
  • Cover with cling film and pop a weight on top to compress everything.
  • Chill in the fridge overnight.
  • Serve slices of the terrine with pickled cucumber and my delicious Guinness Treacle Brown Bread.

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