There’s just something about a beautiful terrine that looks like it’s time to celebrate. This festive loaf is lined with smoked trout ribbons and filled with a creamy mixture of flaked cooked trout, fresh cream and lots of herbs.
It is not cheap to make, but it will feed a crowd and I promise that they’ll ask you to make it again. I love serving this as a starter with crisp melba toasts or crackers and some lemon wedges.
As I’m writing this post, I have three and a half working days left for 2015. This year has been one amazing yet crazy ride and I cannot wait to pack our things in the car and head towards the Garden Route for a well-deserved rest. This Christmas I’ll be spoiling my family with all of my favourite recipes from my blog, and this terrine will surely be at the top of my list.
- Preparation: 30 minutes
- Refrigeration: Minimum 4 hours
- 15 ml oil (for brushing inside of terrine tin)
- 200 g cold smoked trout ribbons
- 3/4 cup chicken stock
- 20 ml gelatine powder
- 3 cups deboned flaked trout (cooked or hot smoked)
- juice of 1 medium lemon
- 250 g plain cream cheese
- a large handful of chopped herbs (chives, dill, parsley)
- salt & pepper to taste
- 125 ml cream, whipped
- Use a pastry brush to oil the inside of a terrine dish or a loaf tin. Line the inside of the tin with plastic wrap – leave the excess to hang over the sides for later.
- Use ribbons of cold smoked trout to carefully line the inside of the tin, slightly overlapping to create a continuous effect (leave 2 or 3 for covering the top at the end).
- Pour the cold chicken stock in a small sauce pan, then add the gelatine powder and stir to combine. Leave to sponge for 10-15 minutes, then heat gently on the stove top and stir until the gelatine has dissolved completely – do not boil. Set aside to cool slightly.
- In a food processor, add the trout flakes, lemon juice, cream cheese, and herbs. Now add the still slightly warm gelatine mixture and process to combine. Season generously with salt & pepper, then mix well. Taste, and adjust seasoning if necessary.
- Transfer the mixture to a large mixing bowl, then add the whipped cream and gently fold it in until thoroughly mixed. Pour into the trout-lined tin, then use a spatula to smooth the top.
- Cover the mixture with the remaining trout, then carefully fold the overhanging plastic wrap over the terrine. Use another sheet of plastic wrap to cover the top of the terrine, then place in the refrigerator to set for at least 4 hours or preferably overnight.
- To serve, remove the top layer of plastic wrap and fold the sides of the wrap open. Turn out onto a serving board, then carefully remove the tin and rest of the plastic wrap. Sprinkle with more chopped herbs and serve with a few slices of lemon wedges, and your choice of toast or crackers.
Looking for more Festive Meal Inspiration?
Browse through more of our Christmas Recipes from starters to desserts, and put together the perfect festive feast…