Trout terrine with capers, chopped egg, dill and chives recipe | delicious. magazine

Name: Trout terrine with capers, chopped egg, dill and chives recipe | delicious. magazine
Ingredients: 1 large or 2 small trout, gutted and scaled (about 1kg); Large bunch fresh dill; 1 garlic clove, bashed; 2 bay leaves; 100g unsalted butter, softened; Finely grated zest and juice 1/2 lemon; 2 large free-range eggs; 170g thick crème fraîche; 3 tbsp capers in brine, rinsed; 2 tbsp finely chopped fresh chives; 200g smoked trout slices; New potatoes, good bread or toast and https://www.deliciousmagazine.co.uk/recipes/pickled-cucumber-fennel-gooseberry-tarragon-and-lemon-salad/Gill’s pickled cucumber salad to serve; You’ll also need…; 1 litre terrine or loaf tin, lined with cling film overhanging the edges

www.deliciousmagazine.co.uk

Served with fresh crusty bread and sharp pickled cucumbers, Gill Meller's trout terrine is studded with chopped egg and capers.

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Ingredients

1 large or 2 small trout, gutted and scaled (about 1kg)
Large bunch fresh dill
1 garlic clove, bashed
2 bay leaves
100g unsalted butter, softened
Finely grated zest and juice 1/2 lemon
2 large free-range eggs
170g thick crème fraîche
3 tbsp capers in brine, rinsed
2 tbsp finely chopped fresh chives
200g smoked trout slices
New potatoes, good bread or toast and https://www.deliciousmagazine.co.uk/recipes/pickled-cucumber-fennel-gooseberry-tarragon-and-lemon-salad/Gill’s pickled cucumber salad to serve
You’ll also need…
1 litre terrine or loaf tin, lined with cling film overhanging the edges