Lemon and pink peppercorn cured trout terrine - delicious. magazine

Ingredients

• 800g side of trout, skin on, halved widthways (pin-boned – see Know How)
• For the cure
• 1 tsp fennel seeds
• ½ tbsp pink peppercorns
• 4 juniper berries
• 40g sea salt flakes
• 20g caster sugar
• Finely grated zest 1 lemon
• For the terrine
• 1 lemon, sliced
• 1 tsp pink peppercorns, coarsely ground
• 250g cream cheese
• 150g double cream
• 20g dill, chopped, a few sprigs reserved to garnish
• 20g cornichons, finely chopped
• Crusty bread to serve (optional)
• For the cucumber
• ½ cucumber
• 2 tbsp elderflower cordial
• 2 tbsp white wine vinegar
• ½ tsp crushed pink peppercorns
• You’ll also need
• Deep tray to fit the trout in snugly
• 900g loaf tin
• Mandoline (optional)