White fish and smoked trout terrine

  • Average
  • 15 minutes
  • 1h15
  • Average
A sumptuous terrine: white fish, smoked trout, cream, and dill mingle for a soft and fragrant delight.




  • 400g of white hake type fish
  • 5 slices of smoked trout
  • 3 eggs
  • 20cl crème fraîche
  • Dill
  • Salt, pepper



Stage 1

Preheat the oven to 180°C.

Stage 2

In a blender, put the white fish, crème fraîche, dill, salt/pepper and eggs. The preparation should not be smooth.

Stage 3

In a cake mold put the preparation, cover with a slice of trout and so on. The last layer must be the white fish preparation.

Stage 4

Cover the mold with aluminum foil.

Stage 5

Arrange it cake dish in a dish filled with water.

Stage 6

Bake for 1h15

Stage 7

Check that the terrine is cooked with the tip of a knife.

Stage 8

Let it cool, unmold and set aside in a cool place.

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