Smoked Salmon And Trout Mousse Terrine Recipes
SMOKED SALMON AND TROUT MOUSSE TERRINE
Provided by Moira Hodgson
Categories appetizer
Time 1h30m
Yield 10 - 12 servings
Number Of Ingredients 10
Steps:
- Line the inside of a 9-by-4-inch terrine with pieces of smoked salmon, allowing the ends to hang over the edges. Set aside six pieces or so of salmon. Refrigerate.
- In a food processor, puree the smoked trout, add the dissolved gelatin with its water. Work in the whipped cream, sherry and Cognac. Season to taste with salt and pepper, and add the horseradish.
- Pour the mixture into the terrine, covering the center with the strips of reserved salmon, and folding the overlapping pieces of salmon over the top. Leave for an hour or overnight in the refrigerator to set.
- Turn the mousse out onto a plate lined with lettuce leaves and decorate it with sprigs of tarragon. Serve with thin slices of brown bread and butter passed separately.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 226 milligrams, Sugar 1 gram, TransFat 0 grams
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- Line 4 x 1/2 cup (approx.) moulds with cling film, then line the moulds with a few pieces of smoked salmon/trout ensuring there are no gaps.
- In a food processor add the rainbow trout, any remaining cold smoked salmon or trout slices that are left, lemon, capers, spring onion, herbs with a pinch of salt and pepper, mascarpone and cream and lightly pulse until just combined.
- Fill the moulds with the trout mixture and then gather the smoked salmon/trout from the sides to the centre, to cover the mixture. Cover with the excess cling wrap and press down to compact. Place in the fridge, for at least 3 hours or overnight.
- To serve, carefully demould and remove cling film and place on plates. Mix lettuce leaves with a squeeze of lemon, salt and pepper and a splash of oil. Serve beside the terrines.
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