Smoked Salmon And Trout Mousse Terrine Recipe

Name: Smoked Salmon And Trout Mousse Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 thin slices Scottish smoked salmon; 1/2 pound smoked trout fillet; 1 1/4 ounce packaged gelatin dissolved in 2 tablespoons warm water; 1 1/2 cups heavy cream, whipped; 3 tablespoons dry sherry; 2 tablespoons Cognac; Coarse salt and freshly ground pepper to taste; 2 to 3 tablespoons finely grated fresh horseradish (or to taste); 16 leaves Boston lettuce; 4 sprigs tarragon

Servings: persons

1
Line the inside of a 9-by-4-inch terrine with pieces of smoked salmon, allowing the ends to hang over the edges.
2
Set aside six pieces or so of salmon.
3
Refrigerate.
4
In a food processor, puree the smoked trout, add the dissolved gelatin with its water.
5
Work in the whipped cream, sherry and Cognac.
6
Season to taste with salt and pepper, and add the horseradish.
7
Pour the mixture into the terrine, covering the center with the strips of reserved salmon, and folding the overlapping pieces of salmon over the top.
8
Leave for an hour or overnight in the refrigerator to set.
9
Turn the mousse out onto a plate lined with lettuce leaves and decorate it with sprigs of tarragon.
10
Serve with thin slices of brown bread and butter passed separately.

1616

kcal

Calories

110

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 thin slices Scottish smoked salmon, 1/2 pound smoked trout fillet, 1 1/4 ounce packaged gelatin dissolved in 2 tablespoons warm water, 1 1/2 cups heavy cream, whipped, and more.

Yes, Smoked Salmon And Trout Mousse Terrine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Salmon And Trout Mousse Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions