Starters & Light meals
Smoked trout terrine with shallot dressing
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Wine/Spirit Pairing
Mulderbosch Rosé 2008
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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