Herb Crusted Smoked Trout Terrine

Herb Crusted Smoked Trout Terrine
20 Mins
Prep time
5 Mins
Cooking time
Serves 6

What you need

  • 1 whole smoked trout (approx. 400g-500g), skinned and flesh lifted from bones
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • Finely grated rind and juice of ½ lemon
  • 1 teaspoon gelatine dissolved in ¼ cup boiling water
  • Salt and freshly ground black pepper, to taste
  • ¼ cup finely chopped toasted unblanched almonds
  • ¼ cup chopped capers
  • ¼ cup finely chopped parsley
  • ¼ cup finely snipped chives
  • Lavosh and crispbreads, to serve

How to make it

  1. COMBINE the trout, PHILLY, lemon rind and juice, blend or process until smooth, then stir through the gelatine and season. Spoon mixture into a greased and paper lined 22cm x 12cm loaf pan.
  2. MIX together the almonds, capers and herbs then press onto the surface of the terrine. Refrigerate until firm.
  3. LIFT terrine from the pan and place on a serving platter with lavosh or crispbreads. Serve immediately.