SMOKED-TROUT TERRINE WITH SHALLOT DRESSING
|Dietary considerations:||Fat conscious / Pescatarian|
|Category:||Easy / Great value / Quick|
|Prep time:||20 minutes|
300 g smoked salmon trout
1 x 250 g tub cream cheese
6 pickled gherkins, chopped
4 T red-wine vinegar
1 shallot, finely chopped
1 clove garlic, finely sliced
1 fresh muesli loaf
1 bulb fennel or 3 stalks celery, shaved,
Crumble the salmon into a bowl, add the cream cheese and gherkin and mix to combine.
Line a rectangular serving dish with brown paper and fill with the salmon mixture. Chill.
In a separate jar, combine the red-wine vinegar, shallot and garlic.
Serve alongside the terrine, with chunky slices of fresh muesli loaf.
Garnish with fennel or leek shavings.
|Wine: Mulderbosch Rosé 2008|