Salmon Trout Terrine

Grease an oblong terrine mold (1 liter capacity) with softened butter and place in the refrigerator.

Roughly dice the salmon and trout fillets, mix them, sprinkle with the juice of one lemon and place in the refrigerator for 1 hour.

Chop the fish cubes with the cutting rod of the blender (or in the hand mixer). With the cutting rod, work the egg into the fish puree at the beginning, then crème fraîche and then the whipped cream. Season the farce with salt, season with pepper and spread into the precooled give. Give the give several hearty pokes on the surface so that no air bubbles form in the farce.

Place the juice pan in the oven on the 2nd rack from the bottom and fill with boiling water. Seal the give and place in the water. Cook the terrine in the heated oven at 190 °C (gas 2-3, convection oven 190 °C ) for 30 to 35 min.

Turn off the stove. Reheat the terrine for 10 to 15 min, remove from the water bath and cool for 2 to 3 hours. Turn the terrine out of the mold onto a board. Clean the give and spread it out without folds with cling film. Cut off the smoked salmon, spread the mold with it all over. Scrape the rendered fat from the terrine. Slide the terrine into the mold one more time.

Place the remaining smoked salmon on top. Close the tureen with the lid. Leave the terrine to cool for one night.

The following day, turn out the terrine and remove the foil. The terrine is best served with e

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