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
SERVES: 6 | COOKING TIME: 45 MINUTES + 3 HOURS SETTING½| PREP TIME: 15 MIN
INGREDIENTS
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
METHOD
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.
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