Smoked Salmon And Trout Mousse Terrine

By Moira Hodgson

Published December 16, 1995

Total Time
1 hour 30 minutes
Rating
3(11)
Comments
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Featured in: FOOD;A Hint of Smoked Salmon and Holiday Dishes Past

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Ingredients

Yield:10 - 12 servings

  • 24 thin slices Scottish smoked salmon

  • ½ pound smoked trout fillet

  • 1 ¼ ounce packaged gelatin dissolved in 2 tablespoons warm water

  • 1 ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 12 servings)

2 grams carbs; 51 milligrams cholesterol; 187 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 228 milligrams sodium; 13 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

3 out of 5
11 user ratings
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Comments

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Nana

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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