Lemon and pink peppercorn cured trout terrine
- Published: 27 Oct 23
- Updated: 18 Mar 24
This trout terrine with fruity and floral pink peppercorns takes a bit of time, but is so worth it for a special occasion like Christmas or New Year’s Eve. Elderflower-pickled cucumber is the perfect accompaniment.
See out the year in style with more New Year’s Eve recipes.
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Serves 8-10 -
Hands-on time 1 hour, plus 8-12 hours curing and overnight setting
Nutrition
- Calories
- 248kcals
- Fat
- 19g (10g saturated)
- Protein
- 18g
- Carbohydrates
- 2g (2g sugars)
- Fibre
- 0.5g
- Salt
- 1.4g
delicious. tips
The cured trout will turn slightly oily at room temperature – it’s still delicious to eat but tricky to slice. Cut it straight out of the fridge for the finest slices.
Start the recipe the day (and up to 2 days) before you want to serve it.
To pin-bone a fillet, run your fingers over the cut side to find the bones, then pull out with tweezers or pliers (or ask your fishmonger). If you don’t have a long enough tray, cut the trout in half to fit it – but don’t cut it into smaller pieces, as the more exposed sides you have, the more you have to trim away after curing.