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Smoked trout terrine with shallot dressing

Smoked trout terrine with shallot dressing

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Smoked trout terrine with shallot dressing

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

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

Method

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.