Smoked Trout Terrine | Great Chefs of Austria

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

smoked trout

🥗Healthier: smoked salmon

💰Cheaper: canned tuna

Canned tuna is more affordable and widely available

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Dried dill is often cheaper and has a longer shelf life

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Neufchâtel is lower in fat and cost-effective

Soak gelatin in cold water until softened, about 5 minutes.

In a mixing bowl, combine cream cheese and heavy cream until smooth.

Add lemon juice, salt, and black pepper to the cream mixture; mix well.

Fold in chopped smoked trout, dill, and chives gently until combined.

Drain and dissolve gelatin over low heat until fully melted; let cool slightly.

Stir the melted gelatin into the trout mixture until evenly incorporated.

Line a terrine mold with plastic wrap, leaving excess hanging over the sides.

Pour half of the trout mixture into the mold and smooth the top.

Chill in the refrigerator for 30 minutes until set.

Spread a layer of capers and cucumber slices over the set mixture.

Top with the remaining trout mixture and smooth the surface.

Cover with the overhanging plastic wrap and refrigerate for at least 4 hours or overnight.

Unmold the terrine onto a serving platter and slice into portions.

Garnish with radishes and serve with toasted bread and olive oil.

Cooking Techniques

Spice Level:

Allergens