Lemon and pink peppercorn cured trout terrine

Method

1. Start making the cured trout 18-24 hours before you want to serve the terrine. First make the cure: grind the fennel seeds, pink peppercorns and juniper berries with a pestle and mortar until fine, then add the salt and grind briefly until the salt is coarse. Stir in the sugar and lemon zest.
2. Sprinkle a third of the mixture into the tray and spread out to the shape and size of a trout half fillet, then lay one piece of fish skin-side down. Sprinkle with the rest of the cure, then pat down to cover the whole piece. Cover (I use a chopping board) and put in the fridge for 8-12 hours. The longer you leave it to cure, the stronger the flavour will be.
3. When the fish is cured, prepare the filling. Heat the oven to 160°C fan/gas 4. Put the rest of the trout on a large sheet of foil, season with salt and pepper, then lay the lemon slices on top and seal the foil to make a parcel. Cook for 15 20 minutes, open the parcel, check the fish is cooked through (opaque and easy to flake), then leave to cool.
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4. Once completely cooled, discard the skin and lemon slices and add the fish to a blender along with the pink peppercorns and cream cheese. Whizz until smooth. Slowly pour in the cream and pulse until combined; the cream can split if the trout is still hot or if the blender runs for too long, so take your time. Gently stir in the dill and cornichons, then season to taste with salt and pepper.
5. Wash the cure mixture off the trout under a cold running tap. Pat dry, remove the skin and cut into slices with a very sharp knife, keeping the pieces as thin as possible. Line the loaf tin with baking paper (making sure there is plenty of overhang), then line that with the slices of cured trout (reserving some for the top). Spoon in the filling and smooth the top, then top with the reserved sliced trout. Fold over the baking paper to cover the top and put the terrine in the fridge to set for at least 6 hours – although overnight is best and will make it easier to slice.
6. Meanwhile, use a mandoline or veg peeler to slice the cucumber into thin ribbons. Put them in a bowl, then sprinkle with the elderflower cordial, white wine vinegar and pink peppercorns. Cover and put in the fridge with the terrine to pickle.
7. Serve dill-sprinkled slices of the terrine with the pickled cucumber and, if you like, crusty bread alongside.