Main Course
Lemon and Pink Peppercorn Smoked Trout Terrine
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
Method
- 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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