Salmon trout terrine with wild garlic

Ingredients for 6 servings:

• 400 g fish fillet(s) (salmon trout fillet)
• 2 eggs
• 125 g crème fraîche
• 1 tsp cornstarch
• 8 leaves of wild garlic
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

a recipe for the steamer

Cut the salmon trout fillet into cubes, leaving only about 100g, and freeze lightly in cling film. Cut the rest into strips. Beat the eggs with salt, pepper, and cayenne pepper until frothy. Mix in the cornstarch. Purée the salmon trout cubes with the crème fraîche in a blender. Add the egg mixture and mix until smooth. Line a terrine dish with baking paper, fill with 2/3 of the salmon trout mixture, and place the fish strips wrapped in wild garlic leaves. Top with the remaining salmon trout mixture. Cover (or use aluminum foil if necessary) and place the dish in the freezer at 90°C for 1 hour. Let the terrine cool, then refrigerate for at least 2 hours. Remove from the freezer about 30 minutes before serving. Turn the terrine out, remove the baking paper, and serve. The quantity is sufficient for 6 – 8 people as a starter or for 3 people with a salad for dinner.