Trout fishing and trout eating are popular activities in the alpine region where lakes, rivers and streams abound. This light terrine is ideal as an entrée for a special dinner party.
- 3 large cucumbers
- 2 tbsp coarse salt
- 8 gelatine leaves
- freshly ground pepper
- ½ cup finely sliced dill
- 1 cup crème fraîche
- a little olive oil
- 2 hard-boiled eggs
- 3 smoked trout fillets, skinned, boneless
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need a 24 cm (8 inch) ring tin to mould the terrine.
Standing time 1 hour
Chilling time 6 hours
Peel the cucumbers, then cut into in four lengthwise. Remove the seeds, then cut the cucumber into thin slices. Place in a bowl, toss with the coarse salt and put aside for 1 hour.
Place the gelatine leaves in a large bowl of cold water to soften for about 10 minutes.
Drain the cucumber, rinse under running water and drain again for a few minutes. Blend the cucumber to a coarse purée, then transfer to a bowl and season with pepper. Mix in the sliced dill.
Heat the crème fraîche in a small saucepan (the idea is to make it just warm enough to melt the gelatine).
Drain the softened gelatine leaves, squeezing them by hand to remove excess water, then add the gelatine leaves to the crème fraîche, stirring to dissolve. Add this to the cucumber and mix well.
Brush the inside of the ring tin with olive oil and line the base with finely cut slices of hard-boiled egg. Use an egg slicer for more even results.
Pour about one-third of the cucumber preparation into the terrine. Top with half of the trout fillets and another third of the cucumber mixture.
Top with the remaining trout fillets and remaining cucumber mixture. Cover with plastic film and refrigerate for at least 6 hours.
Un-mould the terrine very carefully by dipping the mould briefly in hot water. Cut into slices about 6 cm (2 inch) thick and serve.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.
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