Smoked Trout Terrine

Ingredients:

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Serves 6 - 302 cal per serving
Prep-time: 15 min. - Total-time: 120 min.

The terrine should be made a day ahead of serving. Place the roughly chopped salmon fillets, cream cheese, cream, fresh lemon juice and horseradish in a food processor and process until creamy. Stir in the finely chopped parsley and basil. Season with freshly ground pepper and salt. Whilst continuing to process add 6 heaped teaspoons of gelatine to the mixture. Line a small terrine or Tupperware box with plastic foil and fill with the salmon mixture. Refrigerate for at least 8 hours. The terrine can be easily removed with the plastic foil and cut into slices. Serve on lettuce or a salad.