Ingredients, serves 6

• 400 g smoked trout
• 1 cup sour cream
• 1 cop whipping cream
• Salt, pepper
• 6 small sheets gelatin
• Smoked salmon, chopped finely

(metric units)

Preparation of Terrine of Smoked Trout

Cut smoked trout finely and mix with sour cream thoroughly. Soak gelatin in cold water and then melt together with a tablespoonful of whipping cream. Whip the left cream and add to the mixture together with the melted gelatin. Season with salt and pepper, fill a form with the mixture and let get fast in the fridge for at least 2 hours.

Serve with green salad and finely chopped smoked salmon sprinkled on.

Cooking recipe Terrine of Smoked Trout entered by Anna on May 28, 2004, translated December 4, 2006.