Salmon tureen with trout fillets, dill and trout caviar

Name: Salmon tureen with trout fillets, dill and trout caviar
Cook time: 50 min
Total time: 50 min
Yield: 14
Ingredients: 800 g Smoked salmon in thin slices (400 g of it in nice slices!); 6 sheets Gelatine; 600 g Whipped cream; 3 TSP Horseradish (glass); 1 collar Dill; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 smoked trout fillets (approx. 65 g each); 5 TABLESPOONS Milk; 4 TSP Trout caviar; 7-10 Tbsp Lemon wedges; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 14

800 g Smoked salmon in thin slices (400 g of it in nice slices!)
6 sheets Gelatine
600 g Whipped cream
3 TSP Horseradish (glass)
1 collar Dill
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 smoked trout fillets (approx. 65 g each)
5 TABLESPOONS Milk
4 TSP Trout caviar
7-10 Tbsp Lemon wedges
7-10 Tbsp Cling film

Directions

1
Rinse a terrine mould (approx. 26 cm x 8.5 cm, approx. 1.25 litres capacity) with water and cover with foil. Lay out the bottom and the edges of the mould with approx. 400 g of beautiful salmon slices in the shape of roof tiles, leaving the salmon to protrude approx. 3 cm from the edges of the mould
2
Soak gelatine in cold water. Finely puree the remaining salmon with 200 g cream and horseradish. Wash the dill, shake dry, pluck off all but a little of the dill, chop finely and fold into the puree. Season the puree with lemon juice, salt and pepper. Cut 1 trout fillet lengthwise, chill 1 nice half. Warm the milk, squeeze out the gelatine and dissolve in it. Stir in 1-2 tablespoons of puree. Stir the gelatine mixture into the puree, chill for about 10 minutes
3
Whip 400 g cream until stiff, fold into the puree. Fill half the salmon mousse into the mould. Add the trout fillets. Spread the rest of the mousse on top. Fold the salmon over the mousse. Cover the terrine directly with foil and chill overnight
4
Remove the terrine, remove the upper foil. Turn the terrine onto a serving dish, remove the remaining foil. Cut the remaining trout fillet into 6-8 pieces and place on top of the terrine. Place some trout caviar on each piece, garnish with lemon wedges and dill.
5
Waiting time approx. 12 hours