Trout terrine with capers, chopped egg, dill and chives
- June 2017
- Serves 6
- Hands-on time 1 hour 30 min, oven time 25 min, plus 3-4 hours chilling
Served with fresh crusty bread and sharp pickled cucumbers, Gill Meller’s trout terrine is studded with chopped egg and capers.
- 33.9g (17.4g saturated)
- 1.3g (0.9g sugars)
This would also work well with salmon and smoked salmon in place of trout.
The terrine can be made up to 24 hours ahead. Keep in its tin, wrapped, in the fridge.
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Whisky-cured sea trout on cream cheese and pumpernickel with apple salad
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