Salmon – Trout – Terrine

Ingredients for 10 servings:

• 300 g salmon fillet(s), fresh
• 150 g smoked trout fillet(s)
• 300 g crème fraîche
• 160 g cream
• 1 tbsp lemon juice
• 20 g butter
• 1 egg(s)
• salt and pepper
• Paprika powder

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Lightly grease a 1-liter pie plate with softened butter and refrigerate for at least 1 hour. Remove any skin and fat from the salmon, including any dark spots. Cut both fish into small pieces, drizzle with a little lemon juice, and refrigerate for about 1 hour. Purée the fish cubes with a food processor, then incorporate the whole egg. Then add the crème fraîche and finally the cream. Season generously with salt, pepper, and paprika (it should almost taste overseasoned) and pour the stuffing into the plate. Tap the surface several times to prevent air pockets. Cover with aluminum foil, tearing a small hole in the foil. Place the terrine in a slightly larger dish, place in an oven preheated to 200°C, and fill with boiling water so that the terrine is about halfway up the water. Cook in a water bath for about 30-35 minutes. Turn off the oven and let the terrine stand for about 15 minutes. Remove it from the oven and let it cool next to the stove for 2-3 hours. Carefully turn the terrine out onto a plate, blotting out any excess liquid with a paper towel. Cover with foil and refrigerate overnight, or for several days. Cut into thick slices using a knife repeatedly dipped in hot water. Serve with a small salad and baguette.