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September 29, 2020

Smoked Trout Terrine

Posted on April 6, 2020 by in seafood

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Smoked Trout Terrine

A Smoked Trout Terrine for my Easter table. We locked down, but we do not have to be knock down. So with what ever we have at our disposal, let us make this Easter one to remember.


This Smoked Trout Terrine is really easy to make and even better, you can make it in advance, to take the stress off the hostess. Sliced, on  a pretty plate with a light green salad, or edible flowers and a pickle or two, this terrine makes a beautiful starter. For main course, do look at some of my meat recipes, mostly lamb as is the tradition. Yes, before you are, I do have a pickled fish recipe. Not the traditional one though, but it is worth checking out.  Of course what will Easter be without a dessert. Here is my all time favorite Easter dessert recipe. Chocolate and Fig Tarts, you just have to try them. I feel sorry for all of you who are allergic or prefer not to indulge in sweet things. Here is a delicious Chocolate Ice-Cream recipe that you can try.

Smoked Trout Terrine

Smoked Trout Terrine

Makes 1 loaf to serve about 8

Ingredients

500 g trout ribbons
3 x 100 g Fairview Chevin
3 x 100 g Fairview Feta
30 ml pink peppercorns – optional
30 ml chopped chives
Salt and pepper

zest of 1 lemon – optional

Smoked Trout Terrine

Method

Line a 20 cm bread loaf tin with cling wrap. In a glass bowl, mix the chevin, feta, pink peppercorns and chives to a smooth consistency. It helps if the cheeses are at room temperature. Taste and season with salt and pepper.
Line the bottom and sides of the tin with the trout shavings, overlapping the slices slightly. The trout slices must also hang over the sides, you will need it to cover the terrine.
Spread an even layer of the cream cheese filling on the bottom layer of trout. I prefer it to be about 5 mm thick. Top the cheese mix with trout shavings and repeat the process until all the cheese filling is done. Fold the overhanging pieces over to close the terrine. Refrigerate for a few hours, overnight is better.

Serve with baby lettuce, edible flowers and wholegrain bread.

Smoked Trout Terrine

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  1. Smoked Trout Tartlets for Mothers Day - My Easy Cooking - May 8, 2020

    […] container. I love having Cold Smoked Trout or Salmon in my fridge, it even freezes well. My Smoked Trout Terrine is a hit every time I make it, come to think of it, it will also be great for Mother’s Day.Or […]

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