In Home Chefs Club, Recipes

Prep time: 25 minutes

Setting time: 2 hours

Total time: 2 hours 25 minutes

Makes 1 x 25cm terrine


20ml (4 tsp) powdered gelatine

250g smoked trout

250g cream cheese

250ml (1 cup) crème fraîche

200g seafood cocktail

175g smoked salmon cream cheese

15ml (1 Tbsp) wholegrain mustard

15ml (1 Tbsp) Dijon mustard

Zest and juice of 1 lemon

½ cucumber, cut into ribbons

½ red pepper

Handful of fresh dill

Micro leaves, to garnish

Salt and black pepper, to taste


Rinse a regular bread tin with water and line with cling film, making sure part of the cling film overlaps out of the tin.

Place the powdered gelatine into a small bowl and add water, just enough to cover the gelatin mix, and leave to sponge until needed.

Line the tin with the smoked trout and make sure there are no gaps for the filling to escape.

In a mixing bowl, combine the cream cheese, crème fraîche, seafood cocktail and smoked salmon cream cheese. Add both mustards, lemon zest and juice, and season to taste. Heat the sponged gelatin in the microwave for about 15-20 seconds, stir and allow to dissolve. Add the gelatine to the filling and mix well to combine.

Fill half of the lined tin with the filling and make sure you smooth it out to eliminate any air bubbles. Place the cucumber ribbons and red pepper layers down onto the filling and finish with the rest of the filling, smoothing it out again.

Close the terrine up by folding over the cling film that overlaps the tin to secure the terrine. Place the terrine in the fridge and allow to set for at least 2 hours.

Unmould the terrine and serve with Melba toast.

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