Terrine from fresh cheese and trout
Ingredients for 6 servings
3 cups of "Feine Ziege" (fresh cheese from goat´s milk)
200 ml heavy cream
8 sheets of gelatine
3 tbsp horseradish (freshly grated into fine shreds)
100 g sour cream
150 g green leek leaves
2 smoked trout fillets
Line a loaf tin (approx. 1 litre in size) with cling film. Wash and clean leeks. In a saucepan of boiling salted water, cook the leeks until soft, but still firm to the bite. Strain, rinse in cold water and pat dry with a paper towel.
Beat heavy cream until whipped and set aside in a cool place. Soak gelatine in cold water. In a bowl, mix cream cheese, 1 tbsp horseradish and sour cream until soft and generously season with salt and pepper. Heat 60 ml of the leek cooking water, add squeezed out gelatine and dissolve. Combine dissolved gelatine with cheese mixture and half of the whipped cream and stir well. Then fold in the remaining whipped cream.
Arrange leeks along the middle of the tin. Spoon half of the cheese mixture into the terrine, place trout fillets on top, then add the other half of the cheese mixture and spread smooth. Cover terrine with cling film and refrigerate until set, preferably overnight.
Invert terrine onto a platter, remove the plastic wrap and slice. Sprinkle with 2 tbsp of grated horseradish and serve.
Preparation time: approx. 45 min.
cooling time: approx. 6-12 hours
Level of difficulty: easy