Trout terrine

Ingredients for 6 servings:

• 1 m.-large zucchini
• 3 tbsp extra virgin olive oil
• 125 g smoked trout fillet(s)
• 75 g cream, liquid
• 75 g crème fraîche
• 200 g natural yogurt
• 1 m.-sized carrot(s)
• 2 shallots
• 4 sheets of white gelatin
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

elegant starter

Use a bread slicer to slice the zucchini into approximately 0.5 cm thick slices and fry them lightly on both sides in hot olive oil. Place on kitchen paper and let the fat drain off. Line a suitable dish, such as a Tupperware freezer container, with the zucchini slices so that the ends extend over the edge of the container. Finely dice the remaining zucchini strips. Blend the trout fillets, crème fraîche, cream, and yogurt with a hand blender and season with salt and pepper. Let the gelatine swell in a little cold water, squeeze out the excess liquid, and melt over low heat. Mix with 2 tablespoons of the fish cream, then stir this into the rest of the fish mixture. Peel the shallots and carrot, dice very finely, and fry in a pan. Pour in a little water and simmer. Pour one-third of the cream onto the zucchini slices and allow to set. Mix the carrot and shallot cubes with the remaining zucchini cubes and spread half of them over the cream. Repeat with the remaining cream and vegetables. Finally, arrange the remaining zucchini slices over the fish cream. Let the terrine set for about 3 hours. Tip it out of the container and cut it into 6 slices using a sharp knife.