Terrine with Freshwater Fish

For the trout farce, add crème fraîche or whipping cream, wine, a little salt and shallots to a small saucepan. Bring to the boil, simmer for 5 minutes and cool. Add the kitchen herbs. Put the trout fillets in a food processor or hand mixer with the egg and butter. Add to the spice mixture form and stir well and season the farce.

Grind the walleye fillets in a food processor or hand blender with saffron, salt, egg, almond kernels and butter. Now stir in the green peppercorns.

For the salmon farce, add crème fraîche or whipping cream, a little salt, wine and leek and cook for about 10 minutes. Add carrots and cook for another 10 minutes. Add mushrooms and juice of one lemon and cook the mixture for another 5 minutes with the lid closed. Cool. In a food processor or possibly a hand mixer, grind the salmon fillets with egg, a pinch of salt and butter. Fold in the vegetable mixture and add a small pinch of cayenne pepper.

Line a porcelain loaf pan alternating layers 2 inches high until used up. Cover the give with aluminum foil and place a lid on top. Cook in a water bath in a heated oven at 180 degrees for 1 and a quarter hours. Cool the terrine in the turned off oven. Rest for 24 hours before serving.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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