Trout and dill terrine

1. Cut a piece of 1 cm thick in a trout fillet lengthwise.

2. Preheat the oven to 150°C (th. 5). Mix the remaining trout with eggs and cream. Season with salt and a pepper. Add the chopped dill.

3. Line the terrine with cling film. Pour half of the filling. Place the trout fillet, season and add the rest of the mixture.

4. Cover with cling film and place the bowl in a bain-marie. Bake for 1 hour: insert a knife in the bowl to check for doneness.

5. Let cool, then refrigerate for 4 hours. Before serving, sprinkle with dill and salt. Enjoy chilled.

Find out more terrine recipes:

Salmon and basil terrine

Crab and avocado terrine

Quinoa, tomato and goat cheese terrine 

Photo credit: F.Edelmann - D'aucy