Trout And Scallop Terrine

• 500 g salmon trout fillets, skinned and chopped
• 3 medium eggs, beaten
• 50 g fresh white breadcrumbs
• 300 g creme fraiche
• 1 None lemon, zest and juice
• 12 None scallops (white flesh only), patted dry
• 100 g quark
• 3 tbsp fresh chopped chives
• 100 g baby salad leaves
• None None lemon wedges, to garnish

1. Preheat oven to 325u0b0F. Line a 12x4 inch loaf pan with foil. In a food processor, process salmon until finely minced. Add eggs, breadcrumbs, 3/4 cup creme fraiche, lemon zest and lemon juice and process for 2-3 seconds. Season then transfer 1/2 to prepared pan. Arrange scallops along middle then cover with remaining salmon mixture and smooth top.
2. Cover pan with greased foil and place in a large deep roasting pan. Add enough boiling water to come halfway up the sides of the loaf pan. Bake for 45-55 mins, until just set. Remove loaf pan from water and let cool. Chill for about 4 hours.
3. Meanwhile, to make cheese dip, mix remaining creme fraiche with farmer's cheese and chives. Season to taste.
4. Turn terrine out onto a serving plate. Sprinkle with remaining chives. Serve with mixed greens, lemon wedges and cheese dip.

eggs, fresh white breadcrumbs, creme fraiche, lemon, only, quark, chives, baby salad leaves, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/21978 (may not work)