Forelterrine

Ingredients for Forelterrine

Instructions for Forelterrine

To prepare the Forelterrine recipe, please follow these instructions:

Cut the 300 grams of red meat in the tern and grind them into a smooth father with egg whites. Place the dad in the freezer for 10 minutes. And gently stir the cream from the ice-cold daddy. Season with salt and pepper. Add finely chopped dill and the 300 grams of smoked trout cut into small 'tern'. If it looks particularly good, you can cover the shape with freshly made fillets of serving pipes to form wrappers around the terrain. To do this: Cut a piece of microwave film to cover sides and bottom of the mold. Lay the trout fillets with the top down and alternately with tail and head against each other so that they cover the film. Put a new piece of film upstairs and lightly fill the fillets. Lift the top layer of film of the trout and glue the film with the earrings in the shape to fit. Then fill the dad and smooth it. Cover with a layer of film. Put a piece of folded kitchen roll in the bottom of a small pan and set the fish top upstairs. Put it in a 160 degree hot oven and fill the frying pan half with boiling water. Vaporize the terrine for 40-45 minutes until it feels just elastic at all when pressed (the middle must not feel soft). Take out the terrine and let it cool in a cold water bowl, halfway up. Put the terrine in the fridge and let it sit down - like the next day.

tips:
Frozen fish can not be used for terrine - it becomes grit.