Smoked Trout Terrines

Prep time 30 minutes + chilling time
Servings 6


12-14 large slices of cold smoked trout or salmon (approx 400g)

2 x 105g cans of smoked rainbow trout, drained well

1 lemon, zested

1 spring onion, finely chopped

1 tbsp capers, chopped

1 small handful of tarragon and parsley, chopped

100g mascarpone or cream cheese

2 tbsp cream

Salt & pepper

Mixed salad leaves, to serve

Smoked Trout Terrines


Line 4 x 1/2 cup (approx.) moulds with cling film, then line the moulds with a few pieces of smoked salmon/trout ensuring there are no gaps.

In a food processor add the rainbow trout, any remaining cold smoked salmon or trout slices that are left, lemon, capers, spring onion, herbs with a pinch of salt and pepper, mascarpone and cream and lightly pulse until just combined.

Fill the moulds with the trout mixture and then gather the smoked salmon/trout from the sides to the centre, to cover the mixture. Cover with the excess cling wrap and press down to compact. Place in the fridge, for at least 3 hours or overnight.

To serve, carefully demould and remove cling film and place on plates. Mix lettuce leaves with a squeeze of lemon, salt and pepper and a splash of oil. Serve beside the terrines.