Ingredients
- 800 gtrout fillets, skin on and deboned
- 250 gfull fat cream cheese
- 150 gcottage cheese
- 1lemon, zest and juice
- 1 x 85 g jarStaffords Capers in Vinegar, drained
- 3 Tbspchives, finely sliced
- 1 Tbspdill fronds
- 300 gsmoked trout ribbons
- To servetoasted baguette
- To servelemon wedges
- To garnishdill fronds
- To tastesalt and pepper
- For cookingolive oil
Made with Staffords
Shop the ingredients
Find the Staffords products for this recipe online.
Method
Preheat the oven to 180°C. Place the trout on a baking tray, season with olive oil, salt and pepper and bake for 10 to 15 minutes, depending on size, until cooked through. Remove from the oven and leave to cool.
Remove the skin, check for bones and flake the fish.
Place the cooled flaked fish, cream cheese, cottage cheese, lemon juice, lemon zest, chives and dill in a food processor. Add half the capers and pulse until you have a pâté-like texture. Remove the blade, stir in the rest of the capers and adjust the seasoning.
Brush the sides of a loaf tin with a little olive oil and line it with cling film, leaving a generous overhang. Line the tin neatly and evenly with the smoked trout ribbons.
Spoon in the filling and smooth it out. Fold any overhanging trout ribbons over the filling, then wrap up well with the overhanging cling film. Refrigerate overnight for best results, or until sufficiently firm.
To unmould, remove the cling film around the base, turn the terrine out onto a serving platter or board and gently remove the rest of the cling film. For the neatest slices, place the terrine in the freezer to firm up further before slicing.
Garnish with black pepper, dill and lemon and serve with crunchy little toasts.
For the neatest slices, firm the terrine up in the freezer before cutting.
