Smoked Trout Terrine
Slices of terrine are served with dressed greens. The terrine combines a smoked trout farce, trout fillets, and thin salmon slices, and is coated with cool green cucumber slices.
- Bechamel Sauce
- Butter - 1 tablespoon
- Flour - 1-1/2 tablespoons
- Milk - 1/2 cup
- Trout Farce
- Cold Water - 1 cup
- Gelatin Powder - 1 packet, unflavored
- Bechamel - 1/2 cup (above)
- Trout pieces - 1 cup, skinless smoked
- Heavy (whipping) cream - 1/2 cup, whipped
- Salt and freshly ground white pepper
- Fresh cucumbers - 2, skin-on, thinly sliced
- Fresh Salmon - 4, thin slices
- Trout fillets - 4, skinless smoked
- Lettuce Leaves - 2 cups
- Vinaigrette or other salad dressing - 1/4 cup
To make the bechamel sauce: In a small skillet or saucepan, melt the butter over medium heat, then stir in the flour with a whisk. Stir gently and cook for 30 seconds; do not allow to brown. Slowly pour in the milk, stirring constantly, and cook until the mixture thickens enough to coat the back of a spoon. Remove from heat and let cool.
To make the trout farce: Pour 1/4 cup of the cold water into a bowl or cup; add the gelatin and let stand for 3 - 5 minutes. Bring the remaining water to a boil in a small pan. Remove the boiling water from the heat. Pour the gelatin mixture into the hot water and stir to completely melt the gelatin. Reserve 1/8 cup of gelatin mixture. In the bowl of a food processor, combine the bechamel, trout pieces, and gelatin and pulse to blend. Fold the whipped cream into the mixture and season to taste.
To assemble the terrine: Line a terrine pan or meat loaf pan with plastic wrap, parchment, or foil, leaving extra wrap hanging over the sides. Line the terrine with overlapping slices of cucumber. Cover the cucumber slices with three-fourths inch of the trout farce. Alternating salmon, trout farce, and trout fillets, fill the mold, ending with trout farce. Top with another layer of cucumber slices and press down gently. Fold in the wrap to cover and chill for at least 1 hour; the mixture may chill overnight.
To serve: Place the reserved gelatin in a heatproof bowl or cup and place in a pan of hot water to warm. Take the terrine out of the refrigerator and remove the plastic wrap from the top. Dip the terrine pan in warm water almost to the top to loosen, remove and blot the outside dry. Cover the pan with a serving platter, and invert, then lift of the pan. Brush with a thin layer of the reserved gelatin. Toss the greens in vinaigrette and place a mound of greens on each plate. Cut the terrine into slices and place one on each plate.