Recipe of the month

The Food Fox came up with a very sophisticated recipe this month. Try the Smoked Trout Terrine and wow your guests. This should pair very well with a crisp white like a Chardonnay, especially if it enjoyed some oak treatment. Serve with melba toast and lemon wedges.

Trout-terrine

Ingredients: (serves 10-12)

  • 15 ml oil
  • 200 g cold smoked trout ribbons
  • 3/4 cup chicken stock
  • 20 ml gelatine powder
  • 3 cups deboned flaked trout (cooked or hot smoked, skin and bones removed)
  • juice of 1 medium lemon
  • 250 g plain cream cheese
  • a large handful of chopped herbs (chives, dill, parsley)
  • salt & pepper to taste
  • 125 ml cream, whipped
  • lemon wedges, for serving
  • capers, for topping (optional)
  • pea shoots, for topping (optional)

Method:

  1. Use a pastry brush to oil the inside of a classic terrine dish or a 30 x 11 x 7 cm loaf tin. Line the inside of the tin with plastic wrap – leave the excess to hang over the sides for later.
  2. Use ribbons of cold smoked trout to carefully line the inside of the tin, slightly overlapping to create a continuous effect (leave 2 or 3 for covering the top at the end).
  3. Pour the cold chicken stock in a small sauce pan, then add the gelatine powder and stir to combine. Leave to sponge for 10 minutes, then heat gently on the stove top and stir until the gelatine has dissolved completely – do not boil. Set aside to cool slightly.
  4. In a food processor, add the trout flakes, lemon juice, cream cheese and herbs. Now add the still slightly warm gelatine mixture and process to combine. Season generously with salt & pepper, then mix well. Taste and adjust seasoning if necessary.
  5. Transfer the mixture to a large mixing bowl, then add the whipped cream and gently fold it in until thoroughly mixed. Pour into the trout-lined tin and use a spatula to smooth the top.
  6. Cover the mixture with the remaining trout ribbons, then carefully fold the overhanging plastic wrap over the terrine. Use another sheet of plastic wrap to cover the top of the terrine, then place in the refrigerator to set for at least 4 hours or preferably overnight.
  7. To serve, remove the top layer of plastic wrap and fold the sides of the wrap open. Turn out onto a serving board, then carefully remove the tin and rest of the plastic wrap. Sprinkle with more chopped herbs or pea shoots and a handful of capers, and serve with a few slices of lemon wedges and your choice of toast or crackers.
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