Wild Trout Terrine served in two ANTA porridge bowls, topped with thin courgette slices and sealed with clarified butter. The dish is styled on a rustic wooden table with an ANTA serving plate holding crispbreads, a small bowl of lemon zest, and a linen napkin. Soft natural lighting enhances the glossy texture and fresh colors of the terrine, creating an elegant and inviting presentation.

Wild Trout Terrine with Lemon and Chilli

A smooth, elegant terrine showcasing the delicate flavor of wild trout.
Portions:6
Preparation Time: 45 minuten
Cooking Time:1 uur
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Equipment

  • Food processor, Loaf pan, Parchment paper, Steamer or large pot with rack, Mixing bowls

Ingrediënten

  • Cream heavy 120ml
  • Dill fresh 2 tbsp
  • Eggs 3
  • Lemon juice 2 tbsp
  • Salt and pepper to taste
  • Smoked trout 150g
  • Wild trout fillets 500g

Instructies

  • Preheat oven to 180°C (350°F).
  • Line a loaf pan with parchment paper.
  • In a food processor, blend wild trout fillets until smooth.
  • Add eggs, cream, lemon juice, dill, salt, and pepper.
  • Blend until well combined.
  • Fold in smoked trout pieces.
  • Pour mixture into the prepared loaf pan.
  • Cover tightly with foil.
  • Place the loaf pan in a steamer or a large pot with a rack.
  • Add boiling water to come halfway up the sides of the loaf pan.
  • Steam or bake for 60 minutes, or until set.
  • Let the terrine cool completely before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:

Serve chilled with crusty bread and a squeeze of lemon.

Wine Advice:

A crisp Sauvignon Blanc or a dry Riesling.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 3 g | Protein: 25 g | Fat: 18 g | Fiber: 0 g | Sugar: 1 g | Salt: 0.8 g
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Recipe Category Fish / Seafood / Gourmet / Starters
Country French
Holliday: Summer Gatherings
Season: Summer
Diets Gluten Free / Lactose Free / Nut free / Pescatarian
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