Trout Terrine with Green Apple and Sesame Salad


Inspired by the charm of coastal kitchens and the joy of embracing seasonal treasures, this terrine is a dance of flavours. Freshly caught trout, a nod to the simplicity of seaside living, is delicately crafted into a terrine that melts in your mouth. It’s a dish that demands a moment of appreciation, just like learning to fillet your own catch for the first time.

Now, let’s talk salad. Crisp green apples provide a juicy crunch, a burst of orchard freshness that elevates the terrine to a symphony of textures. Tossed with sesame oil, each bite becomes a celebration of summer’s bounty. As you savour each bite, envision a gathering of friends in a sunlit garden, clinking glasses to good food and even better company. A little more than a salad, it’s an invitation to revel in the flavours of summer, an escapade that transforms a meal into a cherished memory.

Trout Terrine with Green Apple and Sesame Salad



for the cured trout

1.2 kg whole trout

100 g castor sugar

100 g flaked sea salt

3 basil leaves

10 ml lemon zest

1 lemon grass stalk

for the salad

2 granny smith apples

2 limes

1 grapefruit

1 lemon

3 baby cucumbers

12 pea pods

12 asparagus spears

for the trout mousse

500 g cured trout fillet

200 ml cream

80 g cream cheese

10 ml lemon zest

20 ml lemon juice, fresh

5 ml flaked maldon salt

2 ml freshly ground black pepper

10 ml lemon grass, zest

for the dressing

30 ml lemon juice

10 ml lime juice

10 ml light brown sugar

5 ml lime zest

10 ml grapefruit zest

30 ml sesame oil

50 ml olive oil

To taste freshly ground black pepper

To taste flaked sea salt


for the cured trout

Start by cleaning the trout and filleting the fish, ensuring you remove all the bones. Remove the skin and place the fillets in an airtight container. In a large mixing bowl, mix the castor sugar and flaked sea salt together. Chop the basil leaves roughly and add to the salt mixture, add the lemon zest and grate in the lemon grass. Mix well and pour over the fish fillets. Place in the fridge for 10 minutes. Turn the fillets around inside the salt mixture, and spread around evenly. Return to the fridge for another 15 minutes before rinsing under cold clean water.

for the trout mousse

Blend all of the ingredients together in a food processor or blender until smooth. Place the mixture into a mould and place in the fridge for 3 hours before serving. With the remaining trout use a sharp knife to cut small cubes or ribbons to add on top of the mousse. The mousse can also be set in ramekins. Remove the mousse from the moulds and serve with the salad.

for the dressing

Mix the lemon juice, lime juice and sugar together in a mixing bowl using a balloon whisk. Add the remaining ingredients and whisk until incorporated and set aside.

for the salad

Use a potato peeler to make ribbons using the apple and place inside half of the dressing. Make segments from the citrus and set aside. Slice the cucumber very thin and place in the remaining dressing. Slice the asparagus into small rounds, and keep the spears to place on top. Remove the peas from the pods or serve whole. Arrange the cucumber slices around the trout mousse.