Smoked trout terrine with shallot dressing

• 300 g smoked salmon trout
• 1 x 250 g tub cream cheese
• 6 pickled gherkins, chopped
• 4 T red-wine vinegar
• 1 shallot, finely chopped
• 1 clove garlic, finely sliced
• 1 fresh muesli loaf
• 1 bulb fennel or 3 stalks celery, shaved,
for serving

Crumble the salmon into a bowl, add the cream cheese and gherkin and mix to combine.

Line a rectangular serving dish with brown paper and fill with the salmon mixture. Chill.

In a separate jar, combine the red-wine vinegar, shallot and garlic.

Serve alongside the terrine, with chunky slices of fresh muesli loaf.

Garnish with fennel or leek shavings.

Cook’s note: Instead of brown paper, line the terrine mould with strips of blanched leek for a creative touch when presenting this dish.