Smoked trout terrine with shallot dressing

Smoked trout terrine with shallot dressing

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  • 6
  • Easy
  • Fat conscious Pescatarian
  • 20 minutes
  • Mulderbosch Rosé 2008


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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