Salmon Dill Terrine

• 1 2/3 lb smoked salmon, thinly sliced
• 6 sheets gelatin or 3 tbsp powdered gelatin
• 2 1/2 cups heavy cream
• 3 tsp prepared horseradish
• 1 bunch fresh dill, finely chopped, some set aside for garnish
• 2-3 tbsp lemon juice + lemon wedges, for garnish
• 5 tbsp milk
• 4 - 2 oz smoked trout fillets
• 4 tbsp trout roe

1. Line a 10 x 3 inch terrine mold with plastic wrap. Lay 1 lb thin slices of salmon on the bottom and sides of the terrine mold, so that it hangs over the edges by about 1 1/4 inch.
2. Soak gelatin in cold water. Puree remaining salmon with 3/4 cup cream and prepared horseradish. Add dill and lemon juice and season to taste. Warm milk, add gelatin and dissolve. Mix with 1-2 tbsp puree then fold into remaining mixture and chill for 10 mins.
3. Whip remaining cream and fold into puree. Fill 1/2 terrine mold with salmon mousse. Cut 1 trout fillet in 1/2 lengthwise and lay over top followed by remaining mousse. Fold excess salmon over top of mousse, cover with foil and refrigerate overnight.
4. Remove terrine from pan and discard plastic wrap and foil. Cut remaining trout fillets into 6-8 pieces and arrange on top of terrine. Place a dollop of trout roe on each fillet and serve garnished with lemon wedges and dill.

salmon, gelatin, heavy cream, horseradish, fresh dill, lemon juice , milk, trout, trout

Taken from recipes-plus.com/api/v2.0/recipes/17705 (may not work)