Serves 8-10
Ingredients:
- 800g trout fillets, skin on & deboned
- 250g full fat cream cheese
- 150g cottage cheese
- Zest and juice of 1 lemon
- 1 x 85g jar Staffords Capers in Vinegar, drained
- 3 Tbsp chives, finely sliced
- 1 Tbsp dill fronds
- 300g smoked trout ribbons
- Toasted baguette, for serving
- Lemon wedges, for serving
- Dill fronds, for garnish
- Salt and pepper, to taste
- Olive oil, for cooking
Special equipment:
Loaf tin
Method:
Preheat oven to 180˚C.
Place trout on a baking tray and season with olive oil, salt and pepper.
Bake for 10-15 minutes, depending on their size, until cooked through.
Remove from the oven and leave to cool.
Remove skin, check for bones and flake the fish.
Place cooled flaked fish, cream cheese, cottage cheese, lemon juice, lemon zest and herbs in a food processor.
Add half the Staffords Capers.
Pulse until you achieve a pâté like texture.
Remove the blade.
Add the rest of the capers and stir them through.
Taste to adjust seasoning.
Brush the sides of a loaf tin with a little olive oil.
Line with cling film, allowing for a generous overhang.
Line the prepared tin neatly and evenly with trout ribbons.
Spoon in the filling and smooth it out.
Fold any overhanging trout ribbons over the filling and then wrap up well with the overhanging clingfilm.
Refrigerate overnight for best results, or until sufficiently firm.
To unmould – remove cling film around the base.
Turn out on a serving platter or board.
Gently remove the rest of the surrounding cling film.
(To cut the neatest slices – place terrine in the freezer to firm up further and then slice.)
Garnish with black pepper, dill and lemon.
Serve with crunchy little toasts and enjoy!