Smoked Salmon And Trout Mousse Terrine

Name: Smoked Salmon And Trout Mousse Terrine
Total time: 1 h 30 min
Yield: 10 - 12 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

By Moira Hodgson

Total Time: 1 hour 30 minutes
Rating: 3(10)
Comments: Read comments

Featured in: FOOD; A Hint of Smoked Salmon and Holiday Dishes Past

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Ingredients

Yield:10 - 12 servings

24thin slices Scottish smoked salmon
½pound smoked trout fillet
1¼ounce packaged gelatin dissolved in 2 tablespoons warm water
1½cups heavy cream, whipped
3tablespoons dry sherry
2tablespoons Cognac
Coarse salt and freshly ground pepper to taste
2 to 3tablespoons finely grated fresh horseradish (or to taste)
16leaves Boston lettuce
4sprigs tarragon

Ingredient Substitution Guide

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Preparation

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

Ratings

3 out of 5

10 user ratings

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Comments

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Nana3 years ago

I was hoping for a beautiful retro recipe, and had the ingredients on hand. Wrong flavor profile! The cognac and sherry absolutely do not work with these ingredients. Lemon juice, capers, for example would have enhanced the smoked fish. It was almost inedible and I was hungry! Not to mention the gelatin didn't gel the mixture. Could have been my fault, but all in all, a failure on many counts.

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