White fish and smoked trout terrine

  • Average
  • 15 minutes
  • 1h15
  • Average
A sumptuous terrine: white fish, smoked trout, cream and dill combine to create a soft, fragrant delight.

IngrédientS

-

2

+
  • 400g of white fish such as hake
  • 5 slices of smoked trout
  • 3 eggs
  • 20cl of crème fraîche
  • Dill
  • Salt, pepper

Ustensiles

Recipe

Step 1

Preheat the oven to 180°C.

Step 2

In a blender, put the white fish, crème fraîche, dill, salt/pepper and eggs. The mixture should not be smooth.

Step 3

In a cake tin, put the mixture, cover with a slice of trout and so on. The last layer should be the white fish mixture.

Step 4

Cover the tin with aluminium foil.

Step 5

Place the cake tin in a dish filled with water.

Step 6

Bake for 1 hour 15 minutes.

Step 7

Check that the terrine is cooked with the tip of a knife.

Step 8

Leave to cool, unmold and set aside in a cool place.

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