lemon and pink peppercorn cured trout terrine

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Lemon and pink peppercorn cured trout terrine

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This trout terrine with fruity and floral pink peppercorns takes a bit of time, but is so worth it for a special occasion like Christmas or New Year’s Eve. Elderflower-pickled cucumber is the perfect accompaniment.

Ingredients

1 tsp fennel seeds

½ tbsp pink peppercorns

4 juniper berries

40g sea salt flakes

20g caster sugar

Finely grated zest 1 lemon

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)

½ cucumber

2 tbsp elderflower cordial

2 tbsp white wine vinegar

½ tsp crushed pink peppercorns

Directions

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Ingredients

Lemon and pink peppercorn cured trout terrine

Ingredients

Directions

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