Smoked Trout, Lemon and Caper Terrine

Added on 13 December 2012

Smoked Trout, Lemon and Caper Terrine


1.3 Kilo of Local Smoked Trout

8oz Butter (soft cubed)

1 Lemon Zest and Juice

Bunch of finely chopped chives

5floz Double Cream

1oz Capers


Place the butter, lemon and zest into a food processor - add 6.5oz of smoked trout.

Blitz until smooth (looks like smoked salmon butter)

Add the capers, chives and double cream.

Pulse the food processor slowly to mix into the butter mix.

Line the terrine mould with clingfilm and then line the terrine mould with

smoked trout.

Layer up the butter mixture then the smoked trout until the terrine mould is full.

Cover over with the overlapping smoked trout and clingfilm.

Place in the fridge until firm (approx 5hrs)

Remove from terrine mould and slice to serve.

Lawrence Murphy

Fat Olives

30 South Street



PO10 7EH

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