Smoked Trout, Lemon and Caper Terrine
1.3 Kilo of Local Smoked Trout
8oz Butter (soft cubed)
1 Lemon Zest and Juice
Bunch of finely chopped chives
5floz Double Cream
Place the butter, lemon and zest into a food processor - add 6.5oz of smoked trout.
Blitz until smooth (looks like smoked salmon butter)
Add the capers, chives and double cream.
Pulse the food processor slowly to mix into the butter mix.
Line the terrine mould with clingfilm and then line the terrine mould with
Layer up the butter mixture then the smoked trout until the terrine mould is full.
Cover over with the overlapping smoked trout and clingfilm.
Place in the fridge until firm (approx 5hrs)
Remove from terrine mould and slice to serve.
30 South Street