Smoked Trout Terrine Recipe

smoked trout terrine recipe

Get retro with this delicious smoked trout terrine recipe

Terrine, it’s such a strange word.   It sounds like it is stuck in its own old-world time warp.  I suppose it is in a way.  When was the last time you saw a terrine anywhere other than on a restaurant menu? They look complicated and hefty.  Now, I won’t lie, this recipe takes time, mainly due to having to let the terrine refrigerate.  Otherwise, it isn’t complicated or a hefty dish.   Surely you know me by now, I can’t be doing overly complicated things.  😉

Click here for other starter recipe ideas.

Some terrine questions

What is a terrine?

A terrine is a traditional French dish which is a loaf of minced meat which is cooked and covered in a pottery mould.

What kind of food will you find in a terrine?

Traditionally meat, nowadays you will find fruit and vegetables used,

Is a terrine served hot or cold?

Terrines are usually served cold or at room temperature.

Can I use a loaf tin?

Yes, there is no need to buy a specific terrine dish.

What is the difference between pate and terrine?

Pate is a smooth and light dish whereas a terrine is made with a chunkier consistency.

How to serve a terrine

Slice it thickly and serve it with some fresh salad.

Smoked Trout Terrine Recipe

200 g Smoked Trout
1 egg
1 egg white
300 ml Double Cream
1 bunch of chives, finely chopped
1/2 bunch of parsley, finely chopped
1 bunch of dill, finely chopped
salt
ground pepper
1 large tomato

Method

Remove the stem from the tomato.
Cut a cross into the skin on the back of the tomato.
Place the tomato into a bowl of boiled water and leave for around 30 seconds.
With a slotted spoon, remove the tomato from the bowl and place the tomato into another bowl, this time filled with iced water.
The skin of the tomato should now come off easily.
Using a sharp knife, remove the flesh from the seed part.
You want to end up with the flesh under the skin without the seeded part.
Thinly slice the tomato into small cubes and put aside.
In a food processor, add half the smoked trout plus the cream.
Blend so that the mixture becomes mousse-like.
Add a generous grind of salt and pepper.
Add the whole egg and the egg white.
Blend thoroughly.
Place the mixture into a large bowl.
Add the chopped tomato and half of the herbs plus the rest of the smoked trout.
Using a spatula, mix.
Take a terrine dish, or use a loaf tin and trace the length of the terrine onto a sheet of baking parchment.
and trace its length and width on a sheet of baking paper with a pencil.
Cut the paper to size.
Grease the inside of the terrine dish.
Add the baking parchment.
Place half of the smoked trout mixture into the terrine.
Press the mixture into the terrine well.
Spread the remaining herbs on top of the mousse.
Cover the herbs with the other half of the smoked trout mixture.
Fold up the parchment to cover the terrine.
Place the terrine into a roasting tray filled with hot water to create a bain marie.
Place tray into a pre heated oven at 180°C, and cook for 40 minutes.
Once cooked, remove from the oven carefully and let the terrine cool to room temperature, then refrigerate overnight.
The next day, take the terrine out of the refrigerator, open the parchment paper and remove the terrine.
Add some smoked trout slices to the top and garnish.
Slice and serve cold.

smoked trout terrine recipe

smoked trout terrine recipe

Smoked Trout Terrine Recipe

Deliciously light starter or lunch idea
Course starter
Cuisine French, scottish

Ingredients
  

  • 200 g Smoked Trout
  • 1 egg
  • 1 egg white
  • 300 ml Double Cream
  • 1 bunch of chives finely chopped
  • 1/2 bunch of parsley finely chopped
  • 1 bunch of dill finely chopped
  • salt
  • ground pepper
  • 1 large tomato

Instructions
 

  • Remove the stem from the tomato.
  • Cut a cross into the skin on the back of the tomato.
  • Place the tomato into a bowl of boiled water and leave for around 30 seconds.
  • With a slotted spoon, remove the tomato from the bowl and place the tomato into another bowl, this time filled with iced water.
  • The skin of the tomato should now come off easily.
  • Using a sharp knife, remove the flesh from the seed part.
  • You want to end up with the flesh under the skin without the seeded part.
  • Thinly slice the tomato into small cubes and put aside.
  • In a food processor, add half the smoked trout plus the cream.
  • Blend so that the mixture becomes mousse-like.
  • Add a generous grind of salt and pepper.
  • Add the whole egg and the egg white.
  • Blend thoroughly.
  • Place the mixture into a large bowl.
  • Add the chopped tomato and half of the herbs plus the rest of the smoked trout.
  • Using a spatula, mix.
  • Take a terrine dish, or use a loaf tin and trace the length of the terrine onto a sheet of baking parchment.
  • and trace its length and width on a sheet of baking paper with a pencil.
  • Cut the paper to size.
  • Grease the inside of the terrine dish.
  • Add the baking parchment.
  • Place half of the smoked trout mixture into the terrine.
  • Press the mixture into the terrine well.
  • Spread the remaining herbs on top of the mousse.
  • Cover the herbs with the other half of the smoked trout mixture.
  • Fold up the parchment to cover the terrine.
  • Place the terrine into a roasting tray filled with hot water to create a bsin marie.
  • Place tray into a pre heated oven at 180°C, and cook for 40 minutes.
  • Once cooked, remove from the oven carefully and let the terrine cool to room temperature, then refrigerate overnight.
  • The next day, take the terrine out of the refrigerator, open the parchment paper and remove the terrine.
  • Add some smoked trout slices to the top and garnish.
  • Slice and serve cold.
Keyword seafood, Terrine, Trout

 

 

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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