Trout Terrine

This is really nice as a starter or for a fancy buffet (serves eight), but be aware: this is a bit more of a challenge.

Serves eight.


• 1 shallot, finely chopped
• 1 tsp butter
• 500 gr trout fillets, cleaned, dried and cut into fine stripes
• ½ tsp salt
• A pinch each of white pepper and nutmeg
• 40 gr whole meal bread
• 1/4 ltr cream
• 100 gr young carrots, cut into very small cubes
• 15-20 verbena leaves
• 100 gr prawns, cleaned
• 2 egg whites
• Use a terrine dish taking 1 litre, buttered


Heat the butter and gently fry the shallot until transparent, and let cool down. Mix the trout filets with salt, pepper and nutmeg and shallot and blend finely. Rest in the fridge for 20 minutes. Cut bread into small cubes, mix with half of the cream and put into the fridge. Mix verbena and prawns and chop. Whip the other half of the cream and beat egg whites until firm. Place fish farce on top of a bowl with ice cubes and add egg whites and bread mix. Mix until the farce starts to shine. Add whipped cream, spoon by spoon. Add carrots and prawns and transfer into the terrine dish. Close with a lid or double foil. Fill half of a deep baking tray with hot water (ca. 80 degrees), place the terrine dish into the middle and bake for 50 minutes. Let it cool down, decorate with prawns and verbena leaves.

Bon appetit!

Rolf & Brigitte

Trout Terrine